Singaporean Prawn & Coconut Noodle Laksa
with Asian Greens & Coriander
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 packet
Udon Noodles
(Contains Gluten, Wheat;)
2 clove
garlic
1
carrot
1 packet
Asian greens
1
lime
1
red onion
1
Long Chilli (Optional)
¾ sachet
Southeast Asian Spice Blend
2 packet
coconut milk
1 packet
fish sauce & rice vinegar mix
(Contains Fish;)
1 packet
tails-on prawns
(Contains Crustacean;)
1 packet
coriander
Not included in your delivery
olive oil
1.25 cup
water
2 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. • Zest lime to get a pinch and then slice into wedges. • Thinly slice red onion and long chilli (if using).
• 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 a good pinch of lime zest. Cook, stirring, until fragrant, 1 minute. • Stir in coconut milk, the water, soy sauce, brown sugar and fish sauce & rice vinegar mix. Bring to a boil then reduce to a simmer, 2-3 minutes.
• Add tail-on 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 lime juice. Season to taste.
• Divide Singaporean prawn and coconut laksa between bowls. • Garnish with chilli. Tear over coriander. • Serve with any remaining lime wedges. Enjoy!