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:
Eat Me First
•Calorie Smart
•Quick
•Spicy
•Climate Conscious
Allergens:
Wheat
•Mustard
•Crustaceans
The quantities provided above are averages only.
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
150 grams
Prawns
(Contains Crustaceans)
Not included in your delivery
to taste
Salt
to taste
Water
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2411 kJ
Energy (kcal)576 kcal
Fat24.3 g
of which saturates15.5 g
Carbohydrate67.1 g
of which sugars12 g
Dietary Fiber1.5 g
Protein23.6 g
Cholesterol0 mg
Salt4.4 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
Cooking Steps
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.
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.
3
- Add the Thai spice and korma paste and cook for 2-3 mins.
- Stir in the coconut milk, stock and 300ml water (per 2P).
- Bring to the boil, cover and simmer for 8-10 mins.
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.
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.
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.
