Coconut Prawn Laksa Noodle Soup
with Stir-Fried Veg and Peanuts
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 prawns.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
180 milliliter(s)
Coconut Milk
15 grams
Ginger, Garlic & Lemongrass Puree
10 grams
Vegetable Stock Paste
125 grams
Mushrooms
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 sachet(s)
Thai Style Spice Mix
80 grams
Young Pea Pods
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Nuts, Cashew nuts)
150 grams
King Prawns
(Contains: Crustaceans)
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
½ unit(s)
Lime
1 unit(s)
Bell Pepper
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 0.5 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 a 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, some lime juice and the lime zest. 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!
Step 3 MOD: Drain the prawns. Add them to the pan with the coconut milk. Simmer, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
