King Prawn and Coconut Veggie Laksa Soup
with Mushrooms, Pak Choi and Peanuts
Fragrant and spicy, laksa is a noodle soup known for its rich coconut milk broth. This vibrant soup typically consists of noodles with toppings - in this one, we're heroing king prawns and veg.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
125 grams
Mushrooms
1 unit(s)
Pak Choi
½ unit(s)
Lime
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1 sachet(s)
Thai Style Spice Blend
15 grams
Ginger, Garlic & Lemongrass Puree
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
150 grams
King Prawns
(Contains Crustaceans)
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts, Sesame)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
300 milliliter(s)
Water for the Soup
Nutritional information
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp salt for the noodles.
Meanwhile, quarter the mushrooms. Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle. Zest and halve the lime (see ingredients for amount).
Once boiling, add the noodles to the water and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Pop the (now empty) saucepan back on medium-high heat with a drizzle of oil.
Once hot, add the prawns and mushrooms. Stir-fry until the veg is starting to soften, 2-3 mins.
Stir in the Thai style spice blend (add less if you'd prefer things milder) and ginger, garlic & lemongrass puree and pak choi. Fry until fragrant, 1 min more.
Once the spices are fragrant, stir in the coconut milk, veg stock paste and water for the soup (see pantry for amount).
Bring to a boil, then lower the heat and stir in the peanut butter until well combined.
Simmer gently until the veg has softened and the prawns are cooked through, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
When the veg has softened, stir the cooked noodles into the laksa and heat through until piping hot, 1 min.
Add a splash of water if it's a little too thick.
Stir in the soy sauce, some lime juice and the lime zest. Taste and add more lime juice and salt if needed.
Share the king prawn laksa between your bowls and finish with a sprinkle of peanuts over the top.
Enjoy!
