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SuperQuick Spicy Shrimp Laksa
15-Min Meal
Spicy
Quick
Under 650 Calories
SuperQuick Spicy Shrimp Laksa

with Coconut-Curry Broth

5 min
Difficulty: 1/3
Malaysian

Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Coconut milk (coconut extract, water) • Sugar snap peas • Ramen noodles (wheat) (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) • Red curry paste (ginger, water, garlic, onion, sugar, soy oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Cilantro.

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Shrimp
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Large Pot
Measuring Spoons
Measuring Cups
Spatula

Tags

Soup-stew
Spicy
Pan-asian-plates
Quick
Under 650 Calories
Dinner-in-15
Ingredients
Shrimp

Shrimp

285 g

Coconut Milk

Coconut Milk

1 unit(s)

Ramen Noodles

Ramen Noodles

100 g

Sugar Snap Peas

Sugar Snap Peas

113 g

Cilantro

Cilantro

7 g

Crispy Shallots

Crispy Shallots

28 g

Red Curry Paste

Red Curry Paste

4 tbsp

Curry Paste

Curry Paste

2 tbsp

Chili-Garlic Sauce

Chili-Garlic Sauce

1 tbsp

Vegetable Stock Powder

Vegetable Stock Powder

7.5 g

Sugar

Sugar

0.25 tsp

Oil

Oil

0.5 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Make broth and prep

  • Before starting, wash and dry all produce.
  • Heat a large pot over medium-high. 
  • When hot, add 1/2 tbsp (1 tbsp) oil, then red curry paste, curry paste and chili-garlic sauce. Cook for 30 sec, stirring often, until fragrant.
  • Add coconut milk, stock powder, 1/4 tsp (1/2 tsp) sugar and 3 cups (6 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium. Cover and cook for 6-7 min, stirring occasionally, until broth reduces slightly. Season with salt and pepper.
  • Meanwhile, tear cilantro leaves.

2
Cook shrimp

  • Drain and rinse shrimp, then pat dry with paper towels.
  • After broth has simmered for 6-7 min, add shrimp and cover. Cook for 3-4 min, lifting the lid to stir occasionally, until firm and opaque.** 

3
Cook sugar snap peas and ramen noodles

  • To the broth, add sugar snap peas and ramen noodles. Cook for 1-2 min, stirring occasionally, until sugar snap peas are tender-crisp and ramen noodles are tender. Season with salt and pepper.

4
Finish and serve laksa

  • Divide laksa between bowls. Top with cilantro and crispy shallots.

5

If you've opted to get shrimp, using a strainer, drain and rinse shrimp. After broth has simmered for 6-7 min, add shrimp and cover. Cook for 3-4 min, lifting the lid to stir occasionally, until firm and opaque.**  Disregard instructions to break up fish. 

Nutrition per serving

620

kcal

Calories

34

g

Fat

22

g

Saturated Fat

54

g

Carbohydrate

11

g

Sugar

5

g

Dietary Fiber

30

g

Protein

180

mg

Cholesterol

2060

mg

Sodium

0.1

g

Trans Fat

650

mg

Potassium

150

mg

Calcium

5.5

mg

Iron

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