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Recipe Instructions

Heat the oil in a large saucepan over medium-high heat. Add the prawns and stir-fry for 2 mins or until prawns curl and change colour. Add the laksa paste. Cook, stirring, for 30 secs or until fragrant. Add the soup and stock and bring to the boil.

Reduce heat to medium-low. Add the zucchini noodles and tofu, if using. Cook for 2 mins or until heated through.

Divide the soup evenly among serving bowls.

Recipe Ingredient

18.20 gm peanut oil

16 raw prawns, peeled leaving tails intact, deveined

75g laksa paste

2 x 430g pkts Creamy Pumpkin Soup

500ml chicken stock

250g pkt Zucchini Noodles

350g pkt Natureu2019s Kitchen Sweet Chilli Tofu Nuggets (optional)

Recipe Cuisine

Asian, vietnamese

Cook Time


Prep Time


Total Time



388.38 calories

19 grams fat

5 grams saturated fat

27 grams carbohydrates

17 grams sugar

26 grams protein

1961 milligrams sodium


Recipe Category



Chicken stock, egg allergy, fish allergy, gluten allergy, lactose allergy, milk allergy, peanut allergy, prawn, seafood, sesame allergy, shellfish allergy, soy allergy, tofu, tree nut allergy, zucchini, vietnamese, asian, simmer, weeknight, homemade, family friendly, dinner, savoury, spicy, easy dinner, basic, easy, quick, simple


This bright bowl of prawn laksa, will have everyone smiling and feeling satisfied.

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