Singaporean Prawn & Coconut Laksa
with Udon Noodles & Makrut Lime
Laksa is taking centre stage tonight, with prawns as its leading lady. Our version is a take on the Singaporean laksa lemak, and uses coconut and makrut lime to draw out the bold Asian flavours.
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.
Ingredients
1
red onion
2 clove
garlic
1
carrot
1 bag
Asian greens
2 leaves
makrut lime leaves
1 packet
udon noodles
(Contains Gluten, Wheat;)
¾ sachet
Southeast Asian Spice Blend
2 packet
coconut milk
1
Long Chilli (Optional)
1
lemon
1 packet
fish sauce & rice vinegar mix
(Contains Fish;)
1 packet
prawns
(Contains Crustacean;)
1 bag
coriander
Not included in your delivery
olive oil
¾ cup
water
2 tbs
soy sauce
(Contains Gluten, Soy;)
½ tbs
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
• Bring a medium saucepan of water to the boil. • Thinly slice red onion. • Finely chop garlic. • Thinly slice carrot into half-moons. • Roughly chop Asian greens. • Remove centre veins from the makrut lime leaves, then finely chop.
TIP: The makrut lime leaves are fibrous, so make sure to cut them into small pieces.
• Cook udon noodles, in the boiling water, stirring with a fork to separate, until softened, 2 minutes. • Drain, then rinse noodles in cold water.
• Meanwhile, in a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until slightly tender, 3-4 minutes. • Add garlic, Southeast Asian spice blend and makrut lime. Cook, stirring, until fragrant, 1-2 minutes. • Add coconut milk and the water. Bring to a boil, then reduce heat to medium and simmer until slightly thickened, 5 minutes.
• While laksa is simmering, thinly slice long chilli (if using). • Cut lemon into wedges.
• To saucepan with the laksa, add Asian greens, the soy sauce, fish sauce & rice vinegar mix and the brown sugar, stirring to combine. • Add prawns and cook until pink and starting to curl up, 3-4 minutes. Remove from heat. • Squeeze in lemon juice to taste.
• Divide udon noodles between bowls. Spoon over Singaporean prawn and coconut laksa. • Garnish with chilli. Tear over coriander. • Serve with any remaining lemon wedges. Enjoy!