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Singaporean Prawn & Coconut Noodle Laksa
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Singaporean Prawn & Coconut Noodle Laksa

Singaporean Prawn & Coconut Noodle Laksa

with 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.

Tags:
Over 30g protein
Allergens:
Gluten
Wheat
Soy
Fish
Crustacean

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
DifficultyEasy

Ingredients

Serving amount

1 packet

udon noodles

(Contains Gluten, Wheat;)

2 clove

garlic

1

carrot

1

lemon

1

red onion

2 leaves

makrut lime leaves

2 packet

coconut milk

1 packet

fish sauce & rice vinegar mix

(Contains Fish;)

1 packet

prawns

(Contains Crustacean;)

1 bag

coriander

1 bag

Asian greens

¾ sachet

Southeast Asian Spice Blend

1

Long Chilli (Optional)

Not included in your delivery

olive oil

1.75 cup

water

24 tbs

soy sauce

(Contains Gluten, Soy;)

½ tbs

brown sugar

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Nutritional Values

Energy (kJ)2989 kJ
Fat35.5 g
of which saturates29.8 g
Carbohydrate59.2 g
of which sugars19.4 g
Protein31.4 g
Sodium2709 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Pan

Instructions

1
1

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.

2
2

• Meanwhile, finely chop garlic. Thinly slice carrot into half-moons. Roughly chop Asian greens. Slice lemon into wedges. Thinly slice red onion and long chilli (if using). • 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.

3
3

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, until slightly tender, 3-4 minutes. • Add garlic, Southeast Asian spice blend (see ingredients) and makrut lime. Cook, stirring, until fragrant, 1 minute. • Stir in coconut milk, the water, the soy sauce, the brown sugar and fish sauce & rice vinegar mix. Bring to a boil then reduce to a simmer.

4
4

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

5
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 lemon juice. Season to taste.

6
6

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