Prawn & cod laksa

Prawn & cod laksa

With fish, noodles and vegetables, this flavour-packed soup is a warming meal in a bowl.

By , 21 September 2015
Prawn & cod laksa
  • Ready in: 30 mins
  • Serves: 6
  • Price: £2.13 per serving
Nutritional Info
Each 339g serving contains
  • Fat 13.6
    19%
  • Sat Fat 8.8
    44%
  • Sugar 3.7
    4%
  • Salt 1.7
    28%
  • Cals 261
    13%
of your reference intake.
Typical energy values per 100g: 322kJ/77kcal.
Ingredients
  • 1 tbsp sunfower oil
  • 1 clove garlic, chopped
  • 5cm piece fresh ginger, peeled and grated
  • 1 tsp ground coriander
  • 2 x 400ml cans Amoy Reduced Fat Coconut Milk
  • 250g pack Chosen by you Udon Noodles
  • 3 tbsp Chosen by you Malaysian Style Massaman Cooking Paste
  • 2 tbsp Thai fish sauce
  • 1/2 lime, zest and juice of
  • 1 tsp sugar
  • 4 spring onions, trimmed and chopped
  • 1/2 x 360g pack fresh beansprouts
  • 260g pack Asda Skinless & Boneless Line Caught Cod Fillets, cut into small strips
  • 190g pack raw, peeled king prawns
  • 1 red chilli, de-seeded and finely chopped, plus slices to garnish
  • Fresh coriander, to serve
Method
  • Heat the oil in a pan and cook the garlic, ginger and ground coriander for 3 minutes, stirring all the time. Add the coconut milk and 400ml water and simmer, uncovered, for 10 minutes.

  • Heat another pan of water until boiling and add the noodles. Simmer for 4 minutes, stirring occasionally. Drain and keep warm.

  • Add the Massaman paste, fish sauce, lime zest and juice, sugar, spring onions, beansprouts and cod to the coconut milk mixture and simmer for 3 minutes. Add the chilli and prawns and simmer until the prawns turn pink – this should take about 2 minutes.

  • Divide the noodles between 6 bowls and pour the soup on top, dividing the cod and prawns equally. Garnish with the chilli slices and coriander, then serve immediately.