I just put in my order for a Hello Fresh box for Sep 28 to Oct 04 and I am drooling over their Singapore Prawn and Coconut Laksa meal option. Yum!!! What I love about Hello Fresh is that the box is filled with the freshest produce and the recipe cards are so easy to follow which means successful meals that taste amazing! The variety of meals keeps you interested and satisfied. You can skip weeks where you will not need the service and the customer service is fantastic!
If you use the code VANPIK or use this link on sign-up you get $50 off your first box 📦
I have included the recipe for Singaporean Prawn Laksa with Kaffir Lime which has me salivating.
Laksa is taking centrestage tonight, with prawns as its leading lady. This curry noodle soup is from Southeast Asia and its hearty spiciness has made it popular all over the region. Our version is a take on the Singaporean laksa lemak, which uses coconut milk and kaffir lime leaves to draw out the Asian flavours.
- 1 red onion
- 1 bag snow peas
- 2 leaves kaffir lime leaves
- 1.5 sachet Southeast Asian Spice Blend
- 1 cube vegetable stock
- 1 lime
- 1 bag coriander
- 2 clove garlic
- 1 bunch Asian greens
- ½ packet udon noodles
- 1 tin coconut milk
- 1 long red chilli
- 1 packet banana prawns
- Bring a medium saucepan of water to the boil. Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Thinly slice the snow peas into matchsticks. Roughly chop the Asian greens. Remove the centre vein from the kaffir lime leaves, then very finely chop. TIP: The kaffir lime leaves are fibrous so you want to cut them into small pieces!
- COOK THE NOODLES: Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook until just tender, 8-10 minutes. Drain and refresh under cold water.
- START THE LAKSA: In a large pot or saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until tender, 3-4 minutes. Add the garlic, Southeast Asian spice blend (see ingredients list) and chopped kaffir lime and cook, stirring, until fragrant, 1-2 minutes. Add the coconut milk, water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to a boil, then reduce the heat to medium and simmer until thickened slightly, 5 minutes.
- PREP THE GARNISH: While the laksa is simmering, thinly slice the long red chilli (if using). Cut the lime into wedges.
- ADD THE PRAWNS: Add the Asian greens, soy sauce, fish sauce and brown sugar to the laksa and stir until combined. Add the banana prawns and simmer until the prawns turn opaque and start to curl up, 3-4 minutes. Remove from the heat and squeeze in lime juice to taste. TIP: Add a splash of water if the soup looks too thick. Serve 6
- Divide the drained udon noodles and snow peas between bowls and spoon over the laksa soup. Top with the coriander and chilli (if using). Serve with any remaining lime wedges.
Note: You can substitute Rice Noodles for Soba if you prefer a Gluten-Free alternative