Coconut Prawn Laksa Noodle Soup
with Stir-Fried Veg and Peanuts
- Wheat
- Cereals containing gluten
- Egg
- Peanut
- Soya
- Crustaceans
- Cashew nuts
- Nuts
- May contain traces of allergens
- Pistachio nuts
- Pecan Nuts
- Almonds
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
Fragrant and spicy, laksa is a noodle soup known for its rich coconut milk broth. This vibrant soup typically consists of noodles with toppings - in this one, we're heroing the veg.
Ingredients
125 grams
Mushrooms
1 unit(s)
Bell Pepper
½ unit(s)
Lime
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
80 grams
Young Pea Pods
1 sachet(s)
Thai Style Spice Mix
15 grams
Ginger, Garlic & Lemongrass Puree
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Cashew nuts, Nuts, Pistachio nuts, Pecan Nuts, Almonds, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
150 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
300 milliliter(s)
Water for the Soup
Nutritional information
Instructions
Bring a large saucepan of water to the boil with ½ tsp salt for the noodles.
Meanwhile, quarter the mushrooms. Halve the bell pepper and discard the core and seeds. Chop into 2cm pieces. Zest and halve the lime (see ingredients for amount).
Once boiling, add the noodles to the water and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Pop the (now empty) saucepan back on medium-high heat with a drizzle of oil.
Once hot, add the mushrooms, sliced pepper and young pea pods. Stir-fry until the veg is starting to soften, 2-3 mins.
Stir in the Thai style spice mix (add less if you'd prefer things milder) and ginger, garlic & lemongrass puree. Fry until fragrant, 30 secs.
Drain the prawns, Once the spices are fragrant, stir in the prawns, coconut milk, veg stock paste and water for the soup (see pantry for amount).
Bring to the boil, then lower the heat and stir in the peanut butter until well combined. Simmer gently until the veg has softened, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
When the veg has softened, stir the cooked noodles into the laksa and heat through until piping hot, 1 min.
Add a splash of water if it's a little too thick.
Stir in the soy sauce, the lime zest and a squeeze of lime juice. Taste and add more lime juice and salt if needed.
Share the laksa between your bowls and finish with a sprinkle of peanuts over the top.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found it tasty, but some felt it lacked depth. Consider adding more spice or a laksa paste for stronger flavour.
- Ease of prep: Quick and easy to prepare, with straightforward instructions for most reviewers.
- Suggestions: Add chilli for heat, use fresh noodles, and reduce peanut butter for a more balanced taste. Consider including tofu for a vegetarian option.
- Consistency: Some found it creamy and thick, while others noted it was thinner than expected. Adjust liquid ratios to preference.
- Appearance: The soup's colour could be improved; mushrooms may contribute to a greyish hue. Add colourful garnishes for visual appeal.
