Singaporean Prawn & Coconut Laksa
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Singaporean Prawn & Coconut Laksa

Singaporean Prawn & Coconut Laksa

with Asian Greens & Coriander

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 lime to draw out the bold Asian flavours.

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

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 packet

Udon Noodles

(Contains Gluten, Wheat;)

2 clove

garlic

1

carrot

1 packet

Asian greens

1

lime

1

red onion

1

Long Chilli (Optional)

¾ sachet

Southeast Asian Spice Blend

2 packet

coconut milk

1 packet

fish sauce & rice vinegar mix

(Contains Fish;)

1 packet

Tail-On Prawns

(Contains Crustacean;)

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

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Nutritional Values

Energy (kJ)3062 kJ
Calories732 kcal
Fat37.2 g
of which saturates31.4 g
Carbohydrate60.2 g
of which sugars20.3 g
Dietary Fibre22.4 g
Protein31.7 g
Sodium2711 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan
•Large Pan

Cooking Steps

1
1

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add udon noodles and cook 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. • Zest lime to get a pinch then slice into wedges. • Thinly slice red onion and long chilli (if using).

3
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
4

• Add tail-on 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 lime juice. Season to taste.

6
6

• Divide Singaporean prawn and coconut laksa between bowls. • Garnish with chilli (if using), then tear over coriander. • Serve with any remaining lime wedges. Enjoy!