Prawn, coriander and chilli laksa
Ingredients
- 200g firm tofu, drained, cut in 2cm cubes
- cooking spray oil
- 2 small red onions, halved, thinly sliced
- 500g packet ready-to-serve pumpkin soup
- 1 ½ cups salt-reduced vegetable stock
- 1 ½ cups water
- 3 teaspoons sambal oelek (chilli paste) or chilli sauce
- 2 cloves garlic, crushed
- 3cm piece fresh ginger, peeled, finely grated
- 24 raw king prawns, peeled, deveined, with tails left intact
- 100g snow peas, trimmed, sliced lengthways
- 2 teaspoons fish sauce
- 160g dried egg noodles
- 60g bean sprouts
- ⅓ cup roughly chopped fresh coriandercilantroX
- 1 long red chilli, thinly sliced
- lime wedges to serve
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Instructions
1 Heat a large saucepan over a medium heat. Lightly spray tofu with cooking oil. Cook, turning occasionally, for about 1-2 minutes or until browned. Transfer to a plate.
2 Lightly spray pan with oil. Add onions to pan. Cook, stirring occasionally, for about 2 minutes or until soft.
3 Add soup, stock, water, sambal or sauce, garlic and ginger. Bring to the boil. Add prawns and reduce heat to low. Simmer, uncovered, stirring occasionally, for about 5-6 minutes or until prawns curl and change colour. Stir in snow peas and fish sauce.
4 Cook noodles following packet directions. Divide among large serving bowls.
5 Ladle soup and prawns over noodles in bowls. Top with sprouts, coriander, chilli and tofu. Serve with lime wedges.
HFG tip
This recipe is not suitable for those following a low-sodium diet.
Nutrition Info (per serve)
-
Calories 429 cal
-
Kilojoules 1790 kJ
-
Protein 45 g
-
Total fat 8 g
-
Saturated fat 2 g
-
Carbohydrates 40 g
-
Sugar 11 g
-
Dietary fibre 8 g
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Sodium 1380 mg
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Calcium 360 mg
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Iron 5 mg
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