The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
2 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish;)
1 packet
Vermicelli Noodles
1 packet
Coriander
2
Garlic
1 packet
Asian Greens
1
Lime
2 packet
Coconut Milk
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 sachet
Southeast Asian Spice Blend
• 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.
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.
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.
• Divide vermicelli noodles between bowls. Pour over chicken laksa. • Tear over coriander. Serve with any remaining lime wedges. Enjoy!