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32p/10gPlease 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.
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.
Typical values per serving when made using specific products in recipe
Energy | 1,964kJ/ 470kcals |
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Fat | 28.4g |
Saturated Fat | 17.2g |
Carbohydrates | 31.1g |
Sugars | 9.1g |
Fibre | 6.1g |
Protein | 22.6g |
Salt | 3.6g |
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