Singaporean Prawn & Coconut Laksa

Name: Singaporean Prawn & Coconut Laksa with Asian Greens & Coriander
Total time: 30 min
Yield: 2
Cuisine: Singaporean
Ingredients: 1 Long Chilli; 1 Red Onion; 1 packet Coriander; 2 Garlic; 1 packet Udon Noodles; 1 packet Fish Sauce & Rice Vinegar Mix; 1 packet Asian Greens; 1 Lime; 2 packet Coconut Milk; 190 g Peeled Prawns; 1 sachet Southeast Asian Spice Blend; 1 Carrot

with Asian Greens & Coriander

Get up to $230 off

Allergens:

Gluten

•Wheat

•Fish

•Crustaceans

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.

Preparation Time30 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1

Long Chilli

1

Red Onion

1 packet

Coriander

2

Garlic

1 packet

Udon Noodles

(Contains: Gluten, Wheat;)

1 packet

Fish Sauce & Rice Vinegar Mix

(Contains: Fish;)

1 packet

Asian Greens

1

Lime

2 packet

Coconut Milk

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 sachet

Southeast Asian Spice Blend

1

Carrot

Nutritional Values

Calories592 kcal

Energy (kJ)2480 kJ

Fat35 g

of which saturates31.7 g

Carbohydrate49.2 g

of which sugars14.9 g

Dietary Fibre18.5 g

Protein25.5 g

Sodium1910 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add udon noodles and cook over medium-high heat until tender, 1-2 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.

2

• Meanwhile, finely chop garlic. • Thinly slice carrot into half-moons. • Roughly chop Asian greens. • Zest lime to get a pinch then slice into wedges. • Thinly slice red onion and long chilli (if using).

3

• 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 (see ingredients) and a good pinch of lime zest. Cook, stirring, until fragrant, 1 minute. • Stir in coconut milk, the water, soy sauce, brown sugar and fish sauce & rice vinegar mix. Bring to a boil then reduce to a simmer, 2-3 minutes.

4

• Add tail-on prawns to the saucepan and cook until pink and cooked through, 3-4 minutes.

5

• Add Asian greens and cooked udon noodles to the saucepan. Cook, stirring, until wilted and combined, 1-2 minutes. • Remove from heat then add a squeeze of lime juice. Season to taste.

6

• Divide Singaporean prawn and coconut laksa between bowls. • Garnish with chilli. Tear over coriander. • Serve with any remaining lime wedges. Enjoy!