with charred garlic spinach
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.
Allergens
Utensils
Tags
Lime
1 unit(s)
Coconut Milk
1 pack(s)
Udon Noodles
300 grams
Carrot
1 unit(s)
Thai Style Spice Mix
2 sachet(s)
Chilli
1 unit(s)
Garlic
1 unit(s)
Korma Curry Paste
1 sachet(s)
Vegetable Stock
1 sachet(s)
Prawns
180 grams
Baby Spinach
60 grams
Salt
to taste
Water
to taste
Pepper
to taste
Oil
to taste
- 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.
- 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.
- 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.
- While the laksa simmers, place a pan over high heat (no oil).
- Once hot, add the spinach. Season with salt and pepper.
- Add the garlic and fry for 1 min.
- Add a splash of water and cook until wilted, another 1 min.
- 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.
- Divide the prawn laksa between bowls.
- Top with garlic spinach and sliced chilli (use less if you don't like spice).
- Cut any remaining lime into wedges and serve alongside.
2356
kJ
Energy (kJ)
563
kcal
Energy (kcal)
21.6
g
Fat
15.2
g
of which saturates
67.2
g
Carbohydrate
11.7
g
of which sugars
0.1
g
Dietary Fiber
26.7
g
Protein
0
mg
Cholesterol
4.19
g
Salt
