Step 1

Make the broth 

Heat the vegetable oil in a large pan over low-medium heat. 

Add the garlic and ginger, cooking for 30 seconds until fragrant. 

Add the lemongrass and chopped chillies, cook for 1 minute. 

Stir in the laksa paste and cook for 2 minutes to release the flavours. 

Pour in the chicken stock, coconut milk, and soy sauce. 

Bring to a gentle simmer and cook for 10 minutes.  

Add the pak choi, mushrooms, and bean sprouts, and simmer for a further 2–3 minutes until just tender.  

Step 2

Cook the salmon 

Grill or pan-fry the salmon fillets for 6-8 minutes, until cooked through.

Step 3

Prepare the sweetpotato noodles 

Peel the sweetpotato, then spiralize it into noodles using a spiralizer. 

Place in cold water to prevent drying out.  

Drain and cook in a hot pan or boiling water for 2-3 minutes until just tender (do not overcook).  

Step 4

Assemble 

Divide the sweetpotato noodles between bowls.  

Ladle over the hot laksa broth and vegetables. 

Top with the salmon fillet.  

Finish with fresh coriander, lime wedges, and sliced chilli or chilli sauce.