Prawn & cod laksa

Name: Prawn & cod laksa | Asda Good Living
Total time: 30 min
Yield: 6
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

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

By Asda Good Living,21st September 2015

(59 votes)

Cook: 30 Mins

Serves: 6

Price: £2.13 per serving

Nutritional Information

Each 339g serving contains

Energy
1092kj
261kcal

13%

Fat
13.6g

Med
19%

Saturates
8.8g

High
44%

Sugars
3.7g

Low
4%

Salt
1.7g

Med
28%

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.