Cooking Corner: Low-fat salmon laksa spicy noodle soup

If one of your goals for 2022 is to cook healthier meals, then you’re in luck! Our Hope Island cooking class whipped up a spicy salmon laksa earlier this month and want to share this delicious recipe for you to try at home. 

The team absolutely loved this dish and can’t wait to cook it again for their families. Even those who aren’t fans of salmon helped themselves to a second bowl.

Low-Fat Salmon Laksa Spicy Noodle Soup 

Preparation Time: 10 minutes

Cooking Time: 20 minutes


  • 250g dried cellophane noodles (Chinese vermicelli) 
  • ¼ cup laksa paste 
  • 4 cups (1L) salt-reduced chicken stock 
  • 1 Cup (205ml) low fat coconut milk 
  • 1 stem lemongrass, white part only, bruised 
  • 500g skinless salmon fillets, cut into small chunks 
  • 500g bok choy, coarsely chopped 
  • 1 tablespoon fresh lime juice 
  • 3 cups of bean sprouts, trimmed 
  • ½ cup fresh coriander (cilantro) leaves 
  • Lime wedges to serve 


Cook the noodles in a saucepan of boiling water for 3 minutes or until tender. Drain well and set aside.  

Put the laksa paste, stock coconut milk and lemongrass into a large saucepan and bring to the boil, stirring to combine. Reduce the heat to medium-low and simmer for 10 minutes. Add the salmon and simmer for 2-3 minutes, or until the salmon flakes easily when tested with a fork. Add the bok choy and lime juice and cook for a further 2 minutes or until the bok choy is wilted. 

Divide noodles and bean sprouts among serving bowls and pour over the soup. Sprinkle over the coriander and serve immediately with the lime wedges on the side for squeezing over. 

Do you have a recipe for one of our cooking programs to try? If so, send it through and you might see it featured as our recipe of the month.

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Published by the CPL Team
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A bowl of salmon laksa noodle soup