I love that Goma Greens includes uncommon vegetables in their box like Kobacha Squash. Not everyone will know what to do with the squash, so Christina asked me to come up with a recipe which highlights squash. It took a bit of research and thought to develop a delicious recipe that not only will everyone like, but with ingredients that her subscribers in China can easily access.
While I’ve been to Thailand, I never ate Laksa. Laksa is a spicy noodle soup with a fish or shrimp and a coconut milk broth. Until I saw it on Half Baked Harvet’s website, I really didn’t know much about it, but the recipe looked incredible and stayed in my mind as I found other recipes. And with the continuing rain in Shanghai, a Laksa is exactly what the weather calls for. Laksa is often served with shrimp, but my youngest Nomad is deathly allergic to shrimp so I decided to use salmon. I usually miss shrimp, but not this time. The salmon was so delicious and added a fresh seafood depth to the dish. Yummy!
There is some flexibility with this dish of course. You could add broccoli instead of eggplant or even zucchini. You could also omit the salmon all together (but to be honest I hope you don’t) and include more vegetables. But whatever you do, don’t skip the squash! It’s flavour is perfect with the saltiness of the peanut butter and sweetness of the coconut milk. Grab your chopsticks and dig in!
The kabocha squash and salmon combine together with the coconut milk to create a delicious Laksa that you can make in about 30 minutes.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1T Sesame Oil
- 1 Leek, sliced
- 2-3 Green Onions, sliced
- 2 Garlic Cloves, minced
- 1 Mild Green Chile
- 1 inch Ginger, grated
- 1 thin Eggplant, cut into rounds
- 1 Kabocha Squash, peeled and cubed into large pieces
- 1 Carrot, shredded
- 3 1/2 cups Chicken Broth
- 1 can Coconut Milk
- 8 ounces Rice Noodles
- 1 bunch Mint, chopped
- 1 bunch Cilantro, chopped
- 1 tablespoon Peanut Butter
- 2 tablespoon Soy Sauce
- 1 tablespoon Fish Sauce
- 8 ounces Salmon
- 1/2 inch ginger
- 1 garlic
- 1T sesame oil
- In a large pot, heat sesame oil and add the garlic, chile, ginger, green onions and leeks. Sauce 5-7 minutes or until the vegetables are soft and fragrant. Add the squash, eggplants, coconut milk and broth. Bring to a simmer for 10 minutes.
- Meanwhile in a separate pot cook the rice noodles 2-3 minutes in boiling water. Drain, rinse with cold water and set aside.
- Add the cooked rice noodles, shredded carrots, cilantro, mint, peanut butter, soy and fish sauce to the pot with coconut milk. Simmer for 5 minutes.
- In a separate pan, heat the sesame oil until hot. Add the salmon, ginger and garlic. Sauce 3 minutes per side slightly golden, but do not cook the salmon all the way through.
- To serve, add the kabocha-rice noodles mixture to a bowl. Top with salmon and extra mint and cilantro.