Singaporean Prawn & Coconut Laksa
with Makrut Lime
Laksa is taking centrestage 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 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 unit
red onion
2 clove
garlic
1 bag
snow peas
1 bunch
Asian greens
2 leaves
makrut lime leaves
1 packet
udon noodles
(Contains Gluten, Wheat;)
1.5 sachet
Southeast Asian Spice Blend
1 tin
coconut milk
1 cube
vegetable stock
1 unit
long red chilli
1 unit
lime
1 packet
Banana Prawns
(Contains Crustacean, Sulphites;)
1 bag
coriander
Not included in your delivery
tbs
olive oil
1 cup
water
2 tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
fish sauce
(Contains Fish;)
2 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
Bring a medium saucepan of water to the boil. Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Thinly slice the snow peas into matchsticks. Roughly chop the Asian greens. Remove the centre veins from the makrut lime leaves, then very finely chop.
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
Add the udon noodles to the saucepan of boiling water and cook until softened, 2 minutes. Drain and refresh under cold water. Add a small drizzle of olive oil to prevent the noodles sticking together.
In a large pot or saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until tender, 3-4 minutes. Add the garlic, Southeast Asian spice blend (see ingredients list) and chopped makrut lime and cook, stirring, until fragrant, 1-2 minutes. Add the coconut milk, water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to a boil, then reduce the heat to medium and simmer until thickened slightly, 5 minutes.
While the laksa is simmering, thinly slice the long red chilli (if using). Cut the lime into wedges. Roughly chop the coriander.
Add the Asian greens, soy sauce, fish sauce and brown sugar to the laksa and stir until combined. Add the banana prawns and simmer until the prawns turn opaque and start to curl up, 3-4 minutes. Remove from the heat and squeeze in lime juice to taste.
TIP: Add a splash of water if the soup looks too thick.
Divide the udon noodles and snow peas between bowls and spoon over the laksa soup. Top with the coriander and chilli (if using). Serve with any remaining lime wedges.