Singaporean Prawn & Coconut Laksa
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Singaporean Prawn & Coconut Laksa

Singaporean Prawn & Coconut Laksa

with Makrut Lime

Laksa is taking centrestage 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 Asian flavours.

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Gluten
Wheat
Soy
Fish
Crustacean
Sulphites

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 Time
DifficultyEasy

Ingredients

Serving amount

1 unit

red onion

2 clove

garlic

1 bag

snow peas

1 bunch

Asian greens

2 leaves

makrut lime leaves

1 packet

udon noodles

(Contains Gluten, Wheat;)

1.5 sachet

Southeast Asian Spice Blend

1 tin

coconut milk

1 cube

vegetable stock

1 unit

long red chilli

1 unit

lime

1 packet

Banana Prawns

(Contains Crustacean, Sulphites;)

1 bag

coriander

Not included in your delivery

tbs

olive oil

1 cup

water

2 tbs

soy sauce

(Contains Gluten, Soy;)

1 tsp

fish sauce

(Contains Fish;)

2 tsp

brown sugar

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3620 kcal
Fat47.1 g
of which saturates38.2 g
Carbohydrate56.5 g
of which sugars17 g
Dietary Fibre0 g
Protein46.2 g
Cholesterol0 mg
Sodium2590 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Medium Pan

Instructions

GET PREPPED
1

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 makrut lime leaves, then very finely chop.

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

COOK THE NOODLES
2

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.

START THE LAKSA
3

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 makrut lime and cook, stirring, until fragrant, 1-2 minutes. Add the coconut milk, water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to a boil, then reduce the heat to medium and simmer until thickened slightly, 5 minutes.

4 PREP THE GARNISH
4

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

ADD THE PRAWNS
5

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.

Serve
6

Divide the 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.

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