Spicy Shrimp Laksa
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Spicy Shrimp Laksa

Spicy Shrimp Laksa

in Coconut Curry with Noodles and Snap Peas

Laksa is taking centre stage tonight, with shrimp as its leading lady. This curry noodle soup is from Southeast Asia and its hearty spiciness has made it popular all over the region. Our version is a take on the Singaporean laksa lemak, which uses coconut milk and lime to draw out the Asian flavours.

Tags:
Spicy
Allergens:
Shrimp
Wheat
Soy
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

1 unit(s)

Shallot

113 g

Snow Peas, trimmed

1 unit(s)

Lime

7 g

Cilantro

1 unit(s)

Coconut Milk

1 tbsp

Indian Spice Mix

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

200 g

Chow Mein Noodles

(Contains Wheat)

1 tbsp

Chili-Garlic Sauce

(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)

2 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

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Nutrition Values

Calories810 kcal
Fat40 g
Saturated Fat34 g
Carbohydrate78 g
Sugar9 g
Dietary Fiber5 g
Protein35 g
Cholesterol185 mg
Sodium1830 mg
Trans Fat0 g
Potassium750 mg
Calcium150 mg
Iron8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Cups
Strainer
Large Non-Stick Pan
Measuring Spoons

Instructions

1

Add 10 cups water to a large pot. Cover and bring to a boil over high heat. Trim, then cut snap peas in half. Zest, then juice half the lime (dbl for 4ppl). Cut remaining lime into wedges. Peel, then thinly slice shallot. Roughly chop (or tear) cilantro.

2

Using a strainer, drain shrimp, then pat dry with paper towels.

3

Add noodles to the pot of boiling water. Cook, until tender, 2-3 min. Drain and rinse noodles under warm water. Return noodles to the same pot. Set aside.

4

Heat a large non-stick pan medium heat (NOTE: Use a large pot for 4ppl). When hot, add 1 tbsp oil (dbl for 4ppl), then shallot and Indian spice. Cook, stirring often, until fragrant, 1-2 min. Add coconut milk, soy sauce and 1 cup water (dbl for 4ppl). Bring to a boil over high heat.

5

Reduce heat to medium. Add shrimp and snap peas to pan with laksa. Cook, stirring occasionally, until cooked through, 3-4 min.** Stir in lime zest, lime juice and half the cilantro.

6

Divide noodles and shrimp laksa between bowls. Sprinkle over remaining cilantro. Squeeze over a lime wedge and top with as much chili-garlic sauce as desired.