Singaporean Prawn & Coconut Laksa
with Udon Noodles & Makrut Lime
Laksa is taking centre stage tonight, with prawns as its leading lady. Our version is a take on the Singaporean laksa lemak, and uses coconut and makrut lime to draw out the bold Asian flavours.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
red onion
2 clove
garlic
1
carrot
1 bag
Asian greens
2 leaves
makrut lime leaves
1 packet
udon noodles
(Contains Gluten, Wheat;)
¾ sachet
Southeast Asian Spice Blend
2 packet
coconut milk
1
Long Chilli (Optional)
1
lemon
1 packet
fish sauce & rice vinegar mix
(Contains Fish;)
1 packet
prawns
(Contains Crustacean;)
1 bag
coriander
Not included in your delivery
olive oil
¾ cup
water
2 tbs
soy sauce
(Contains Gluten, Soy;)
½ tbs
brown sugar
Nutritional Values
Utensils
Instructions
• Bring a medium saucepan of water to the boil. • Thinly slice red onion. • Finely chop garlic. • Thinly slice carrot into half-moons. • Roughly chop Asian greens. • Remove centre veins from the makrut lime leaves, then finely chop.
TIP: The makrut lime leaves are fibrous, so make sure to cut them into small pieces.
• Cook udon noodles, in the boiling water, stirring with a fork to separate, until softened, 2 minutes. • Drain, then rinse noodles in cold water.
• Meanwhile, in a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until slightly tender, 3-4 minutes. • Add garlic, Southeast Asian spice blend and makrut lime. Cook, stirring, until fragrant, 1-2 minutes. • Add coconut milk and the water. Bring to a boil, then reduce heat to medium and simmer until slightly thickened, 5 minutes.
• While laksa is simmering, thinly slice long chilli (if using). • Cut lemon into wedges.
• To saucepan with the laksa, add Asian greens, the soy sauce, fish sauce & rice vinegar mix and the brown sugar, stirring to combine. • Add prawns and cook until pink and starting to curl up, 3-4 minutes. Remove from heat. • Squeeze in lemon juice to taste.
• Divide udon noodles between bowls. Spoon over Singaporean prawn and coconut laksa. • Garnish with chilli. Tear over coriander. • Serve with any remaining lemon wedges. Enjoy!