Laksa is a popular spicy asian noodle soup mainly in Maylasia, Singapore and Indonesia. There are many versions of laksa and this is our curry version which is popular. To keep the calories down please use a reduced fat coconut milk which is available in the asian section of the supermarket, that is also where you will find the laksa paste.
- 200g pumpkin, cubed
- 200g sweet potato, cubed
- 2 tsp. sesame oil
- 200g jar laksa paste
- 500ml salt-reduced vegetable or chicken stock
- 400ml can low fat coconut milk
- 200g dried thick rice stick noodles
- 1/3 cup bean sprouts
- 100g snow peas, sliced length ways
- 500g prawns, peeled leaving tails intact, deveined
- 1/2 cup fresh coriander leaves
- 1/2 cup small fresh mint leaves
- 1 red chilli, finely sliced, to serve
- 1 lime, cut into wedges, to serve
- Boil kettle, place noodles in a large bowl and soak in hot water for 1 minute, drain and set aside.
- Steam the pumpkin and sweet potato for 15 minutes, or until tender.
- While pumpkin is steaming, heat up wok with sesame oil and fry off the laksa paste for 1 - 2 minutes.
- Add stock and coconut milk and bring to a simmer for 2 - 4 minutes.
- Add prawns, cook for 3 - 5 minutes.
- Add snow peas, pumpkin and cooked noodles, heat through for 1 - 2 minutes.
- Divide noodles into bowls: laddle laska soup over the noodles, then divide the ingredients into all the bowls.
- Top with the coriander, mint, bean sprouts and chilli.
- Serve with lime wedge.
|Average Serve||Average 100g|
|Energy||1260 kJ||228 kJ|
|301 Cal||54 Cal|
|Protein||26.3 g||4.8 g|
|Fat, total||9.9 g||1.8 g|
|- Saturated||5.0 g||0.9 g|
|Carbohydrate||23.9 g||4.3 g|
|- Sugars||8.1 g||1.5 g|
|Sodium||1140 mg||206 mg|