Prawn and Coconut Laksa
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Prawn and Coconut Laksa

Prawn and Coconut Laksa

with charred garlic pak choi

A laksa is a saucy, spicy noodle dish that hails from Southeast Asia. Common components include noodles aromatic elements, and toppings such as chicken, prawn or fish.

Tags:
Calorie Smart
Quick
Spicy
Eat Me First
Discovery
Climate Conscious
Allergens:
Wheat
Mustard
Crustaceans
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Lime

1 pack(s)

Coconut Milk

300 grams

Udon Noodles

(Contains Wheat)

1 unit(s)

Carrot

1 unit(s)

Pak Choi

2 sachet(s)

Thai Style Spice Mix

1 unit(s)

Chilli

1 unit(s)

Garlic

1 sachet(s)

Korma Curry Paste

(Contains Mustard)

1 sachet(s)

Vegetable Stock

180 grams

Prawns

(Contains Crustaceans)

Not included in your delivery

to taste

Salt

to taste

Water

to taste

Pepper

to taste

Oil

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Nutrition Values

Energy (kJ)2466 kJ
Energy (kcal)589 kcal
Fat24.2 g
of which saturates15.4 g
Carbohydrate67.1 g
of which sugars12 g
Dietary Fiber1.5 g
Protein26.6 g
Cholesterol0 mg
Salt4.36 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Pan with Lid
Pot with Lid

Instructions

Get Prepped
1
  • Trim the pak choi then halve lengthways.
  • Peel and grate the garlic (or use a garlic press).
  • Trim the carrot then quarter lengthways (no need to peel). Chop widthways into small pieces.
  • Halve the lime. Thinly slice the chilli.
  • Stir the coconut milk (or shake the packet) to dissolve any lumps.
Cook the Prawns
2
  • Place a large pot over medium-high heat with a drizzle of oil
  • Once hot, add the prawns and carrot.
  • Fry until prawns are cooked and carrot is softened, 4-6 mins.
    IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
Simmer the Laksa
3
  • Add the Thai spice and korma paste and cook for 2-3 mins.
  • Stir in the coconut milk, stock and 300ml water (double for 4p).
  • Bring to the boil, cover and simmer for 8-10 mins.
Fry the Pak Choi
4
  • While the laksa simmers, place a pan over medium-high heat with a drizzle of oil.
  • Once hot, lay in the pak choi. Season with salt and pepper.
  • Cook on one side for 2 mins then turn over and cook for another 2 mins. 
  • Add the garlic to the pak choi and fry for 1 min. It should be slightly browned and charred. 
  • Add a splash of water, pop a lid (or some foil) on the pan and leave to steam for another 3 mins.
Finishing Touches
5
  • When the laksa has 1 min of cooking time remaining, add the noodles.
  • Stir carefully to separate the noodles and allow them to warm through. 
  • Season to taste with salt, pepper and a squeeze of lime juice.
Garnish and Serve
6
  • Divide the prawn laksa between bowls.
  • Top with garlic pak choi and sliced chilli (use less if you don't like spice).
  • Cut any remaining lime into wedges and serve alongside.
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