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Prawn Laksa

Have dinner on the table in less than 30 minutes with this creamy Laksa. Full of flavour, without the spice, so it’s perfect for the whole family to enjoy.
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 200 g dried rice noodles, cooked to pack directions
  • 1 tablespoon oil
  • 400 g raw prawns, peeled
  • 250 g tofu, cubed
  • 1 packet Continental Recipe Base Mild Green Curry
  • 400 ml canned light coconut milk
  • ½ cup water
  • 2 tablespoon fish sauce
  • 2 cups beansprouts
  • 1 bunch coriander

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

464kcal

Energy (kJ)

1940kJ

Protein (g)

23.9g

Carbohydrate incl. fibre (g)

55.3g

Carbohydrate excl. fibre (g)

52.6g

Sugar (g)

6.8g

Fibre (g)

2.7g

Fat (g)

15.9g

Saturated fat (g)

7.5g

Unsaturated fat (g)

6.1g

Monounsaturated fat (g)

1.5g

Polyunsaturated fat (g)

4.6g

Trans fat (g)

0.0g

Cholesterol (mg)

127mg

Sodium (mg)

2130mg

Salt (g)

5.32g

Vitamin A (IU)

766IU

Vitamin C (mg)

9.5mg

Calcium (mg)

163mg

Iron (mg)

1.98mg

Total

1856kcal

7758kJ

95.8g

221.2g

210.4g

27.2g

10.8g

63.4g

30.2g

24.6g

6.1g

18.5g

0.1g

509mg

8522mg

21.30g

3066IU

38.0mg

652mg

7.94mg


  • 1 Heat oil in a wok or frying pan and stir fry prawns for 1 minute. Add tofu, Recipe Base, coconut milk, water and fish sauce and bring to the boil.
  • 2 Divide noodles between 4 bowls and pour over laksa. Top with beansprouts, coriander and a squeeze of lime.