home iconhome iconRecipe Archive
arrow right iconarrow right icon
Asian Recipes
Singaporean Prawn & Coconut Laksa

Singaporean Prawn & Coconut Laksa

with Kaffir Lime

Read more

Laksa is taking centrestage tonight, with prawns as its leading lady. Our version is a take on the Singaporean laksa lemak, which uses coconut and kaffir lime to draw out the Asian flavours.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

red onion

2 clove


1 bag

snow peas

1 bunch

Asian greens

2 leaves

kaffir lime leaves

1 packet

udon noodles

(ContainsGlutenMay be presentEgg, Soy)

1.5 sachet

Southeast Asian Spice Blend

2 tin

coconut cream

1 cube

vegetable stock

1 unit

long red chilli

1 unit


1 packet

banana prawns

(ContainsCrustaceans, Sulphites)

1 bag


Not included in your delivery


olive oil

1.5 cup


2 tbs

soy sauce

(ContainsGluten, Soy)

1 tsp

fish sauce


2 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3430 kJ
Fat40.1 g
of which saturates25.3 g
Carbohydrate54.4 g
of which sugars15.7 g
Protein45.1 g
Sodium2590 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Bring a medium saucepan of water to the boil. Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Thinly slice the snow peas into matchsticks. Roughly chop the Asian greens. Remove the centre veins from the kaffir lime leaves, then very finely chop.

TIP: The kaffir lime leaves are fibrous so you want to cut them into small pieces!


Add the udon noodles to the saucepan of boiling water and cook until softened, 2 minutes. Drain and refresh under cold water. Add a small drizzle of olive oil to prevent the noodles sticking together.


In a large pot or saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until tender, 3-4 minutes. Add the garlic, Southeast Asian spice blend (see ingredients list) and chopped kaffir lime and cook, stirring, until fragrant, 1-2 minutes. Add the coconut cream, water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil, then reduce the heat to medium and simmer until thickened slightly, 5 minutes.


While the laksa is simmering, thinly slice the long red chilli (if using). Cut the lime into wedges.


Add the Asian greens, soy sauce, fish sauce and brown sugar to the laksa and stir until combined. Add the banana prawns and simmer until the prawns turn opaque and start to curl up, 3-4 minutes. Remove from the heat and squeeze in lime juice to taste.

TIP: Add a splash of water if the soup looks too thick.


Divide the drained udon noodles and snow peas between bowls and spoon over the laksa soup. Top with the coriander and chilli (if using). Serve with any remaining lime wedges.