Seafood laksa

Name: Seafood laksa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 600 ml vegetable stock; 400 ml coconut milk; 185 g Cooks’ Ingredients Laksa Paste; 1 fresh lemongrass stalk, halved lengthways and bruised; 185 g medium egg noodles (approx 3 nests); 260 g skinless, boneless cod fillets, cut into chunks; 180 g raw jumbo tiger prawns; 150 g beansprouts; 1 bunch salad onions, thickly sliced; 2 medium Waitrose British Blacktail Free Range Eggs, hard boiled; 2 tbsp Cooks’ Ingredients crispy fried onions; ½ 28g pack coriander, chopped

4 out of 5 stars(4) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

600ml vegetable stock
400ml coconut milk
185g Cooks’ Ingredients Laksa Paste
1 fresh lemongrass stalk, halved lengthways and bruised
185g medium egg noodles (approx 3 nests)
260g skinless, boneless cod fillets, cut into chunks
180g raw jumbo tiger prawns
150g beansprouts
1 bunch salad onions, thickly sliced
2 medium Waitrose British Blacktail Free Range Eggs, hard boiled
2 tbsp Cooks’ Ingredients crispy fried onions
½ 28g pack coriander, chopped

Bring the stock, coconut milk, laksa paste and lemongrass to the boil in a large pan. Add the noodles, and cook for 3 minutes. Stir in the cod and prawns, and cook for 3 minutes. Add the beansprouts and salad onions, and cook for 2-3 minutes, or until the noodles are tender. Remove the lemongrass.
Divide between 4 bowls and top each with half an egg. Sprinkle with fried onions and coriander to serve.

Typical values per serving when made using specific products in recipe