Laksa-Style Tofu & Prawn Noodle Soup
with Asian Greens
Settle in for a cosy night with this hearty tofu, prawn noodle soup. Full of colourful veggies, slurpable noodles and Southeast Asian flavours, this is the perfect meal to warm you up on a cold night!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1 stalk
celery
1 packet
Asian Greens
2 clove
garlic
1 packet
udon noodles
(Contains: Gluten(Wheat); )
½ packet
firm tofu
(Contains: Soy; May be present: Egg, Sesame, Crustaceans. )
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 packet
ginger paste
1 sachet
Southeast Asian Spice Blend
2 packet
coconut milk
1 packet
Peeled Prawns
(Contains: Crustacean/Crustacé; )
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains: Gluten; )
1 cup
water
3 tbs
soy sauce
(Contains: Gluten, Soy; )
½ tbs
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Bring a large saucepan of water to the boil. • Thinly slice carrot into half-moons. Thinly slice celery. Roughly chop Asian greens. Finely chop garlic.
• Add udon noodles to the boiling water and cook over medium-high heat until tender, 1-2 minutes. • Drain, rinse and set aside.
• Meanwhile, cut firm tofu (see ingredients) into 1cm cubes. In a medium bowl, place tofu, sweet soy seasoning and the plain flour and toss to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook tofu, turning, until browned all over, 3-4 minutes. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.
• Wipe out the frying pan, then return to mediumhigh heat with a drizzle of olive oil. Cook carrot and celery, stirring, until tender, 4-5 minutes. • Add garlic, ginger paste, Southeast Asian spice blend and a drizzle of olive oil and cook, stirring, until fragrant, 1 minute.
• Add Asian veg, coconut milk, the water, soy sauce and the brown sugar and stir to combine. • Bring to the boil and simmer until heated through, 2 minutes.
• Divide udon noodles between bowls. Pour over Laksa-style soup. Top with prawn and tofu. • Enjoy!