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King Prawn Laksa Soup
King Prawn Laksa Soup

King Prawn Laksa Soup

with Mushrooms, Bell Pepper and Cashews

Recipe Development Team
Recipe Development TeamPublished on November 06, 2023
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This King Prawn Laksa Soup is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Spicy
Allergens:
Egg
•Cereals containing gluten
•Sesame
•Celery
•Peanut
•Nuts
•Soya
•Crustaceans

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

150 grams

Closed Cup Mushrooms

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

½ unit(s)

Lime

125 grams

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

1 sachet(s)

Thai Style Spice Blend

(Contains: Sesame)

15 grams

Ginger, Garlic & Lemongrass Puree

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains: Celery)

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Nuts)

25 grams

Cashew Nuts

(Contains: Nuts May contain traces of: Nuts, Sesame, Peanut)

25 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

225 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

300 milliliter(s)

Water for the Soup

Nutritional information

Energy (kJ)2981 kJ
Energy (kcal)712 kcal
Fat34.7 g
of which saturates19.7 g
Carbohydrate62.1 g
of which sugars8.2 g
Protein38.3 g
Salt6.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester
•Sieve
•Large Saucepan
•Medium Saucepan
•Rolling Pin

Cooking Instructions and Tips

Prep Time
1

Bring a large saucepan of water to the boil with 1/4 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. 

Build the Flavour
2

Pop the (now empty) saucepan back on medium-high heat with a drizzle of oil. Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns. 

Once hot, add the prawns, mushrooms and sliced pepper to the pan. Stir and cook until the veg is starting to soften, 2-3 mins. 

Stir in the Thai style spice blend and ginger, garlic & lemongrass puree. Fry until fragrant, 30 secs.

Simmer your Laksa
3

Once the spices are fragrant, stir in the 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, 3-4 mins.

Crush the Cashews
4

Meanwhile, crush the cashews in the unopened sachet using a rolling pin.

Oodles of Noodles
5

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 lime zest. Taste and add more lime juice and salt if needed.

Serve
6

Share the king prawn laksa between your bowls and finish with a sprinkle of cashews over the top.

Enjoy!

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