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Coconutty Prawn Laksa

Coconutty Prawn Laksa

Three Steps | Ready in 10

Extra Rapid
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Looking for a tasty midweek dinner option? Try cooking up our Coconutty Prawn Laksa with Mangetout in just 10 minutes for a balanced and tasty meal.

Tags:Spicy
Allergens:MustardPeanutsGlutenEggCrustaceansSoya
Preparation Time10 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Bok Choy

½ unit(s)

Red Chilli

½ unit(s)

Lime

1 sachet

Yellow Curry Paste

(ContainsMustard)

200 milliliter(s)

Coconut Milk

1 pot(s)

Peanut Butter

(ContainsPeanuts)

2 pack(s)

Noodles

(ContainsGluten, Egg)

180 grams

King Prawns

(ContainsCrustaceans)

1 pack(s)

Mangetout

½ sachet

Soy Sauce

(ContainsGluten, Soya)

Not included in your delivery

500 milliliter(s)

Boiling Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2594 kJ
Energy (kcal)620 kcal
Fat30.0 g
of which saturates18.0 g
Carbohydrate60 g
of which sugars7.0 g
Dietary Fiber2 g
Protein30 g
Salt4.34 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Zester
Saucepan
Bowl
Instructionsarrow up iconarrow up icon
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1

a) Fill and boil your kettle. b) Trim the root from the bok choy and slice into roughly 2cm chunks. c) Halve the chilli lengthways, deseed then finely chop. d) Zest and halve the lime.

2

a) Heat a drizzle of oil in a large saucepan over medium high heat. b) Add the yellow Thai paste and cook, stirring, for 1 minute. c) Add the coconut milk, boiling water (see ingredients for amounts), peanut butter, half the red chilli and a pinch of sugar. Bring to a simmer. d) Add the egg noodles, stir to break up, and cook for 1 minute. e) Add the prawns, mangetout and bok choy, stir well and cook until the prawns are cooked and the noodles are tender, 3-4 mins. IMPORTANT: The prawns are cooked when pink on f) the outside and opaque in the middle.

3

a) Once the prawns are cooked, stir through the lime zest and soy sauce (see ingredients for amount you need) with a good squeeze of lime juice. b) The noodles may soak up some of the coconutty liquid. If this is the case, just add a splash of water to get it back to a soupy consistency. c) Taste and season with pepper and more lime juice if you like. d) Divide the laksa between bowls and top with any remaining chilli. e) Cut any remaining lime into wedges and serve with the laksa. Enjoy!