Singapore Laksa with Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
4.5 tbsp Asian Home Gourmet Mild Spice Paste for Singapore Laksa Coconut Curry Noodles 3 servings=1 pkg 1 tbsp Smart Balance Blend of vegetables oils (Soybean, Canola & Olive) 1 serving Sea Queen Jumbo Raw Shrimp 4 oz about 8 pcs 5 serving A Taste of Thai Lite Coconut Milk 5 servings x 1/3 cup 1 cup (8 fl oz) Water, tap 2 serving Kame Hokkien Stir-Fry Noodle 3.5 oz (100g) - 1/2 pouch (4 servings per pkg) 127.5 gram(s) River Valley Bean Sprouts 1 cup 1 serving Schnuck's Large Egg
Step 1
Heat oil non-stick saucepan on medium heat. Add meat and Spice Paste; stir fry for 3 minutes.
Step 2
Stir in coconut milk and water, simmer uncovered on low heat for 5 minutes.
Step 3
Serve piping hot over noodles.
Garnish with beansprouts and chicken strips.
Serving Size: 2
Heat oil non-stick saucepan on medium heat. Add meat and Spice Paste; stir fry for 3 minutes.
Step 2
Stir in coconut milk and water, simmer uncovered on low heat for 5 minutes.
Step 3
Serve piping hot over noodles.
Garnish with beansprouts and chicken strips.
Serving Size: 2
Nutritional Info Amount Per Serving
- Calories: 564.8
- Total Fat: 31.0 g
- Cholesterol: 170.0 mg
- Sodium: 1,396.1 mg
- Total Carbs: 47.5 g
- Dietary Fiber: 7.3 g
- Protein: 23.8 g
Member Reviews