Fish and Shellfish: Shellfish Dishes: Quick and Easy Laksa

A southeast Asian dish consisting of fish, prawns, tofu and noodles in a coconut milk soup base.

Author: Fresh Finesse
Date: November 14, 2007

Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 20 mins


    200 g vermicelli rice noodles
    2 cloves garlic, crushed
    1 cup cubed tofu
    1 bunch green onions (spring onions), sliced diagonally
    2 large fish fillets, cut into bite-sized pieces
    2 Tbsp laksa paste
    1 bunch bok choy, washed and chopped
    200 g cooked prawns
    400 g 98.5% fat-free coconut milk
    1 1/4 cup water


    Place noodles in pan of boiling water and cover pan. When soft, remove and run under cold water. Set aside.

    Spray wok with cooking spray and heat. Add garlic and tofu. Cook for 2 to 3 minutes or until slightly browned. Add all but 2 tablespoons spring onions, fish and laksa paste. Cook for 1 to 2 minutes. Add bok choy and prawns. Cook until bok choy has slightly wilted. Add coconut milk and water. Simmer for 5 minutes or until cooked.

    Divide noodles between 4 serving bowls. Spoon liquid evenly over noodles. Garnish with remaining spring onions. Serve immediately.

Nutritional Information
(Per Serving)

Calories:461 cals
Kilojoules:1,924 kJ
Fat:7.0 g
Carbohydrates:56.5 g
Protein:38.0 g
Cholesterol:129.0 mg
Sodium:473 mg
Saturated Fat:2.0 g
Fiber:2.0 g
Calcium:158.0 mg
Total Sugars:13.5 g

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