There are many types of thai laksa and I´m by no means any expert. Back when I started cooking for real, 12 years ago, I used to follow a recipe to the letter. Now I find myself more and more just opening the fridge putting together something out of the ingredients I already have. This one comes as a middle ground. I usually have coconut milk and some veggies, maybe even some cilantro and lime, if I´m in luck, so I mainly need to buy the fish and some extra fennel or sugar snaps. It only takes 15-20 minutes to make and it´s yummy!

Ingredients:

2-3 slices of salmon (200-400g))

1/2 bag of sugar snaps (150g)

ginger, the size of a thumb, in thin slices

2-3 cloves of garlic

1/2 onion

cilantro

chives

1 fennel, cut in slices

3-4 mushrooms (white, oyster or shitake)

coconut milk, 2 jars

the juice of 2-3 lime

3-4 spoons fish sauce

pepper

1 tea spoon sugar

oil

rice/quinoa

Stir the onion, garlic and ginger in the warm oil. Add the fennel, mushrooms, sugar snaps and stir. Pour the coconut milk and 1/2 glass water over and slowly let it bring to a boil. Add the sugar, fish sauce and pepper and at the end the lime juice. Switch off the cooking plate and add the fish to be steamed in the soup. Serve with cilantro and chives on top. Rice or quinoa is a good garnish, today we had black quinoa since I´ve been drinking so much soda lately. Naughty me! 😉 Bon appetit!