- Dairy free
- High in protein
- Lactose free
- Nut free
- Peanut free
- Sesame free
This quick and easy take on a Southeast-Asian laksa is ready in just 20 mins, and bursting with the flavours of prawns, lime and coconut.
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 113g (2 nests) Coles Asia Thin Egg Noodles
- 1 tsp vegetable oil
- 2 lime leaves, crushed
- 185g jar laksa paste
- 4 cups (1L) salt-reduced chicken stock
- 400ml can coconut milk
- 200g raw prawns, peeled leaving tails intact, deveined
- 2 limes, juiced
- 1 tbs brown sugar
- 2 tsp fish sauce
- 1 zucchini, cut into long matchsticks or noodles
- 1 1/2 cups bean sprouts
- 1/2 cup coriander sprigs
- Lime wedges, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the egg noodles in a medium saucepan of boiling water for 2 mins or until tender. Drain well.
Step 2
Heat the oil in a large saucepan over high heat. Add the lime leaves and laksa paste and cook, stirring, for 1 min or until aromatic. Add the stock and coconut milk and cook, stirring occasionally, for 5 mins or until soup comes to a simmer.
Step 3
Reduce heat to medium. Add the prawns and cook, stirring occasionally, for 2 mins or until prawns curl and change colour. Remove from heat. Add the lime juice, sugar and fish sauce. Season.
Step 4
Divide the egg noodles and zucchini among serving bowls. Ladle over soup mixture and top with bean sprouts and coriander sprigs. Serve with lime wedges.
Recipe tip
COOK. STORE. SAVE.
Root-to-tip: Zest the limes before juicing them, then add the zest to the speedy taco recipe at coles.com.au/salmontacos.
Use it up: Leftover coriander can be used as an extra garnish for beef pho.
Ingredient tip: For this recipe you can use salt-reduced chicken or fish stock.
Prawn laksa with zucchini noodles
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 113g (2 nests) Coles Asia Thin Egg Noodles
- 1 tsp vegetable oil
- 2 lime leaves, crushed
- 185g jar laksa paste
- 4 cups (1L) salt-reduced chicken stock
- 400ml can coconut milk
- 200g raw prawns, peeled leaving tails intact, deveined
- 2 limes, juiced
- 1 tbs brown sugar
- 2 tsp fish sauce
- 1 zucchini, cut into long matchsticks or noodles
- 1 1/2 cups bean sprouts
- 1/2 cup coriander sprigs
- Lime wedges, to serve
Description
This quick and easy take on a Southeast-Asian laksa is ready in just 20 mins, and bursting with the flavours of prawns, lime and coconut.
Method
Step 1
Cook the egg noodles in a medium saucepan of boiling water for 2 mins or until tender. Drain well.
Step 2
Heat the oil in a large saucepan over high heat. Add the lime leaves and laksa paste and cook, stirring, for 1 min or until aromatic. Add the stock and coconut milk and cook, stirring occasionally, for 5 mins or until soup comes to a simmer.
Step 3
Reduce heat to medium. Add the prawns and cook, stirring occasionally, for 2 mins or until prawns curl and change colour. Remove from heat. Add the lime juice, sugar and fish sauce. Season.
Step 4
Divide the egg noodles and zucchini among serving bowls. Ladle over soup mixture and top with bean sprouts and coriander sprigs. Serve with lime wedges.