Vegetable Laksa Soup with King Prawns
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Vegetable Laksa Soup with King Prawns

Vegetable Laksa Soup with King Prawns

with Mushrooms and Bell Pepper

This Vegetable Laksa Soup with King Prawns 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
•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.

Preparation Time30 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

2

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

150

Closed Cup Mushrooms

1

Bell Pepper

(May contain Celery)

½

Lime

1

Thai Style Spice Blend

(Contains Sesame)

15

Ginger, Garlic & Lemongrass Puree

200

Coconut Milk

10

Vegetable Stock Paste

(Contains Celery)

30

Peanut Butter

(Contains Peanut May contain Nuts)

25

Salted Peanuts

(Contains Peanut May contain Nuts)

25

Soy Sauce

(Contains Cereals containing gluten, Soya)

150

King Prawns

(Contains Crustaceans)

Not included in your delivery

300

Water for the Sauce

sideBannerName

Nutritional information

Energy (kcal)696 kcal
Energy (kJ)2911 kJ
Fat34.8 g
of which saturates19.3 g
Carbohydrate62.2 g
of which sugars7.9 g
Protein33.8 g
Salt6.25 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester
•Medium Saucepan
•Colander

Instructions

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 pepper and discard the core and seeds. Chop into 2cm pieces. Zest and halve the lime.
Once boiling, add the noodles to the water and bring back to the boil. Cook until tender, 4 mins. Drain in a colander and set the pan aside. TIP: Run the noodles 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.
When hot, add the mushrooms and pepper.
Stir and cook until softened, 2-3 mins. Stir in the Thai style spice blend (add less if you don't like too much heat) and ginger, garlic and lemongrass puree, then fry until fragrant, 30 secs.

Simmer your Laksa
3

Stir in the coconut milk, vegetable stock paste and water for the sauce (see ingredients 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 Peanuts
4

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

Add the Noodles
5

When the veg has softened, stir the cooked noodles into the laksa and heat through until everything is piping hot, 1 min.
Add a splash of water if it's a little too thick.

Season and Serve
6

Stir in the soy sauce and lime zest, then add lime juice and salt to taste.
Share the laksa between your bowls and finish with a sprinkle of peanuts over the top.
Enjoy!

7

Step 3 MOD: If you’ve chosen to add king prawns to your meal, stir in the peanut butter, then bring the laksa back to the boil. Stir in the prawns and simmer for 5-6 mins, then continue as instructed. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.