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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This easy prawn laksa is loaded with crunchy veg, silky noodles and a fragrant chilli broth – finished with coriander, bean sprouts and lime. A true weeknight winner!
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.
This recipe is not suitable for those following a low-sodium diet.
Calories 429 cal
Kilojoules 1790 kJ
Total fat 8 g
Saturated fat 2 g
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