• 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.

Ingredients

  • 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

Method

  1. 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.

  2. Divide between 4 bowls and top each with half an egg. Sprinkle with fried onions and coriander to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,384kJ/ 570kcals

Fat

29.1g

Saturated Fat

19.1g

Carbohydrates

44.1g

Sugars

7.9g

Fibre

4.9g

Protein

32.8g

Salt

3.9g

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