Singaporean Prawn & Coconut Noodle Laksa
with 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.
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 packet
udon noodles
(Contains Gluten, Wheat;)
2 clove
garlic
1
carrot
1
lemon
1
red onion
2 leaves
makrut lime leaves
2 packet
coconut milk
1 packet
fish sauce & rice vinegar mix
(Contains Fish;)
1 packet
prawns
(Contains Crustacean;)
1 bag
coriander
1 bag
Asian greens
¾ sachet
Southeast Asian Spice Blend
1
Long Chilli (Optional)
Not included in your delivery
olive oil
1.75 cup
water
24 tbs
soy sauce
(Contains Gluten, Soy;)
½ tbs
brown sugar
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.
• Meanwhile, finely chop garlic. Thinly slice carrot into half-moons. Roughly chop Asian greens. Slice lemon into wedges. Thinly slice red onion and long chilli (if using). • 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.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, until slightly tender, 3-4 minutes. • Add garlic, Southeast Asian spice blend (see ingredients) and makrut lime. Cook, stirring, until fragrant, 1 minute. • Stir in coconut milk, the water, the soy sauce, the brown sugar and fish sauce & rice vinegar mix. Bring to a boil then reduce to a simmer.
• Add prawns to the saucepan and cook until pink and cooked through, 3-4 minutes.
• Add Asian greens and cooked udon noodles to the saucepan. Cook stirring until wilted and combined, 1-2 minutes. • Remove from heat then add a squeeze of lemon juice. Season to taste.
• Divide Singaporean prawn and coconut laksa between bowls. • Garnish with chilli. Tear over coriander. • Serve with any remaining lemon wedges. Enjoy!