King Prawn Laksa Soup
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King Prawn Laksa Soup

King Prawn Laksa Soup

with Mushrooms, Bell Pepper 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 including prawns, fish and veg, making it a fresh and flavourful meal.

Cereals containing gluten

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


serving amount

150 grams

Closed Cup Mushrooms

1 unit(s)

Bell Pepper

(May contain Celery)

½ unit(s)


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 Nuts)

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

300 milliliter(s)

Water for the Soup


Nutritional information

Energy (kJ)2961 kJ
Energy (kcal)708 kcal
Fat38.8 g
of which saturates22.8 g
Carbohydrate57.5 g
of which sugars8.1 g
Protein30.9 g
Salt6.6 g
Always refer to the product label for the most accurate ingredient and allergen information.



Bring a large saucepan of water to the boil with 0.25 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. Drain the prawns. IMPORTANT: Wash hands and utensils 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.


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. IMPORTANT: Cook so the prawns are 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.



Step 2 MOD: If you're adding prawns, drain them, then add them to the pan with the veg. Continue as instructed, the prawns will cook through while simmering. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.