SuperQuick Spicy Tilapia Laksa
with Coconut-Curry Broth- Tilapia
- Wheat
- Soy
- Sulphites
- May contain traces of allergens
- Egg
- Gluten
- Milk
- Soy
- Sulphites
- Mustard
- Fish
- Crustaceans
- Sesame
- Wheat
- Tree nuts
- Peanuts
Ingredients: Tilapia fillets • 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.
300 g
Tilapia
()
1 unit(s)
Coconut Milk
100 g
Ramen Noodles
( May be present: Egg, Gluten)
113 g
Sugar Snap Peas
7 g
Cilantro
28 g
Crispy Shallots
( May be present: Gluten)
4 tbsp
Red Curry Paste
(May be present: Milk, Soy, Sulphites)
2 tbsp
Curry Paste
(May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
1 tbsp
Chili-Garlic Sauce
(May be present: Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
7.5 g
Vegetable Stock Powder
( May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
¼ tsp
Sugar*
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Cooking Steps
- Before starting, wash and dry all produce.
- Heat a large pot over medium-high.
- When the pot is 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.
- After broth has simmered for 6-7 min, add tilapia. Using a spatula, break up tilapia into bite-sized pieces. Simmer uncovered for 4-6 min, stirring occasionally, until tilapia is opaque and cooked through.**
- 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.
- Divide laksa between bowls.
- Top with cilantro and crispy shallots.
If you've opted to get tilapia, cook in the same way the recipe instructs you to cook basa.**
- Flavor: Many loved the delicious, flavorful broth, though some found it needed more depth or spice.
- Ease of prep: Customers praised how quick and easy this dish was to prepare, often mentioning it took just 15-30 minutes.
- Suggestions: Consider adding lime juice, peanut butter, or Thai basil for extra flavor; some preferred mushrooms or bok choy instead of snap peas.
- Portions: Several reviewers noted there weren't enough noodles for two people; consider doubling the noodle amount.
- Texture: Some found the fish became mushy; try searing it first for better texture.
