Fast Salmon Laksa

Peel and finely slice eschalot. Trim and halve beans. Thickly slice mushrooms.

Heat a medium saucepan over medium heat. Add oil, mushroom and eschalot and cook, stirring, for 1–2 minutes or until eschalot is softened. Add turmeric and chilli bean paste and stir for 30 seconds or until fragrant.

Add coconut milk, 500ml (2 cups) water and stock cube and bring to a low simmer. Add salmon cook for 6–7 minutes or until fish is cooked to your liking and broth is reduced slightly.

Place noodles in a large heatproof bowl and cover with boiling water from the kettle. Soak for 5 minutes and drain.

Remove fish from broth and set aside. Add beans to broth and cook for 1–2 minutes or until tender but not too soft. Remove skin from fish with tongs and discard.

Juice lime. Add lime juice, fish sauce and sugar to broth. Divide noodles between bowls and top with beans, fish and mushroom. Spoon over broth and top with crispy shallots. Serve with lime wedges.