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Prawn Laska Soup

Most people on a diet wouldn't even consider having a traditional prawn and laska soup for dinner because of the coconut milk it contains. However, if you substitute regular coconut milk for reduced fat coconut milk, even those on a diet can enjoy a dish as delicious as this one. This recipe features in one of our weight loss diets for everyday people.

This recipe is low in fat and is a good source of protein.

If Prawns aren't your thing, replace them with 500g of cooked chicken. For a vegetarian option, the prawns can be replaced with 500g of firm Tofu and the salt-reduced chicken stock can be replaced with salt-reduced vegetable stock.

Prawn Laska Soup Serves:

Recipe Serves 4.

Prawn Laska Soup Ingredients:

  • 200g Pumpkin, cut into 1.5cm cubes
  • 200g Sweet potato, cut into 1.5cm cubes
  • 2 tsp sesame oil
  • 200g jar laksa paste
  • 500ml salt-reduced chicken stock
  • 400ml can low fat coconut milk
  • 200g dried thick rice stick noodles
  • 1/3 cup bean sprouts  
  • 100 grams 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 Chili, finely sliced, to serve
  • 1 Lime, cut into wedges, to serve

Prawn Laska Soup Method:

  1. Steam the pumpkin and sweet potato for 15minutes, or until tender.
  2. While pumpkin is steaming, heat up wok and fry off the laksa paste for 1-2minutes.
  3. Add stock and coconut milk and bring to a simmer for 2-4minutes.
  4. Add Prawns, cook for 3-5minutes.
  5. Add snow peas, pumpkin and cooked noodles, heat through for 1-2minutes
  6. Divide noodles into bowls; pour laska soup over the noodles.
  7. Top with the coriander, mint, bean sprouts and chilli. Serve with Lime wedge.

Prawn Laska Soup Nutrition Panel:

Energy:(per 100g)

324kJ - 79Cal

Fat:(per 100g)