Singaporean Prawn & Coconut Laksa
with Asian Greens & Coriander- Gluten
- Wheat
- Soy
- Fish
- Crustaceans
- May contain traces of allergens
Laksa is taking centre stage tonight, with prawns as its leading lady. Our version is a take on the laksa lemak and uses coconut and lime to draw out the bold Asian flavours. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Udon Noodles
(Contains: Gluten, Wheat;)
2 clove
garlic
1
carrot
1 packet
Asian greens
1
lime
1
red onion
1
Long Chilli (Optional)
1 sachet
Southeast Asian Spice Blend
2 packet
coconut milk
1 packet
fish sauce & rice vinegar mix
(Contains: Fish;)
1 packet
tails-on prawns
(Contains: Crustaceans;)
1 packet
Coriander
Not included in your delivery
olive oil
1.25 cup
water
2 tbs
soy sauce
(Contains: Gluten, Soy;)
½ tbs
brown sugar
Utensils
Cooking Steps
• 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. • Gently stir noodles with a fork to separate, drain, rinse and set aside.
• 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).
• 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 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 the boil then reduce to a simmer, 2-3 minutes.
• Add tail-on prawns to the saucepan and cook until pink and cooked through, 3-4 minutes.
• Add Asian greens and cooked noodles to the saucepan. Cook, stirring until wilted and combined, 1-2 minutes. • Remove from heat, then add a squeeze of lime juice. Season with salt and pepper
• Divide Singaporean prawn and coconut laksa between bowls. • Garnish with chilli, then tear over coriander. • Serve with any remaining lime wedges. Enjoy!
