Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
28g fresh coriander, leaves picked
25g fresh mint, leaves picked
185g Cooks’ Ingredients Laksa Paste
400ml coconut milk
1 tsp turmeric
300g raw king prawns, shelled
300g fresh Waitrose Egg Noodles
265g Waitrose Pea, Bean & Cress Stir Fry
1 red chilli, sliced, to serve
1 lime, quartered, to serve
Fish sauce, to serve
Method
Finely chop half the coriander and mint, reserving the rest to garnish. In a large saucepan, add the chopped herbs, laksa paste, coconut milk, turmeric and 550ml of water. Gently bring to the boil, then turn the heat down to a simmer.
Add the prawns and simmer for 2 minutes, then add the noodles and stir-fry mix, stirring them into the liquid. Simmer for another
2–3 minutes, until the vegetables are wilted and the prawns are cooked through.
Divide the noodles evenly between four deep bowls, spooning the soup over. Top each portion with the remaining herbs, some chopped chilli, a wedge of lime and fish sauce to taste.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,964kJ/ 470kcals
Fat
28.4g
Saturated Fat
17.2g
Carbohydrates
31.1g
Sugars
9.1g
Fibre
6.1g
Protein
22.6g
Salt
3.6g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
Loading finished
0 added
0 in trolley
Quantity of Cooks' Ingredients Aromatic Coriander in trolley 0