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Prawn & Vermicelli Laksa

Prawn & Vermicelli Laksa

with Asian Greens, Lime & Coriander

Recipe Development TeamUpdated on September 09, 2025

Get up to $230 off

Get up to $230 off

Calories

:

610 kcal

Protein

:

23.1g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Fish
Crustaceans

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Asian Greens

1 packet

Vermicelli Noodles

1 packet

Coriander

2

Garlic

2 packet

Fish Sauce & Rice Vinegar Mix

(Contains: Fish)

190 g

Peeled Prawns

(Contains: Crustaceans)

1

Lime

2 packet

Coconut Milk

1 sachet

Southeast Asian Spice Blend

Nutritional Values

Calories610 kcal

Energy (kJ)2550 kJ

Fat34.5 g

of which saturates30.8 g

Carbohydrate53.8 g

of which sugars46.8 g

Dietary Fibre8.2 g

Protein23.1 g

Sodium2300 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Boil the kettle. Finely chop garlic. Roughly chop Asian greens. Slice lime into wedges. • Place vermicelli noodles in a medium heatproof bowl. Add enough boiled water to cover noodles. Cover with a plate, then set aside until tender, 3-4 minutes. Drain the noodles, then set aside. • While noodles are soaking, chop chicken breast into 2cm chunks.

2

If you've upgraded to prawns, heat saucepan over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. Continue with the step.

3

Add greens and the brown sugar, then simmer, as above. Remove from heat. Stir in prawns, fish sauce & rice vinegar mix and lime juice to taste.

4

• Divide vermicelli noodles between bowls. Pour over chicken laksa. • Tear over coriander. Serve with any remaining lime wedges. Enjoy!

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