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Asian Recipes
A Slightly Surreal Singapore Chicken Laksa

A Slightly Surreal Singapore Chicken Laksa

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Sometimes life throws bizarre situations at us. Patrick experienced this in Singapore airport recently when he was sitting in the food hall and suddenly saw himself on the television. Turns out his Italian cooking show had made it over to the Far East and it wasn’t long before the staff in the restaurant were piling his plate high with all sorts of local deliciousness. One of the six main courses (!) was a mouthwatering Singapore Laksa - practically a national dish. This one’s for the team at Singapore airport! In hindsight, probably not the wisest decision before enduring a 12 hour flight back to London.

Tags:SpicyHealthyFamily Box
Preparation Time30 minutes
Difficulty levelLevel 2

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

3 unit(s)

Spring Onion

2 unit(s)

Garlic Clove

1 unit(s)


1 bunch(es)


2 tbsp

Red Curry Paste

200 milliliter(s)

Coconut Milk

1 unit(s)

Chicken Stock Pot

2 unit(s)

Kaffir Lime Leaf

1.5 tbsp

Peanut Butter


1 unit(s)


3 unit(s)

Egg Noodle Nest

(ContainsEgg, Gluten)

Not included in your delivery

800 milliliter(s)


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2221.704 kJ
Energy (kcal)531 kcal
Fat25.0 g
of which saturates12.0 g
Carbohydrate41 g
of which sugars5.0 g
Protein14 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Prep veggies.
Prep veggies.

Boil a kettle of water (amount specified in the ingredient list). Finely slice the spring onion widthways into ½cm discs, separating the white from the green parts. Peel and grate the garlic (or use a garlic press if you have one). Peel the ginger using the edge of a spoon and then grate or chop very finely. Chop the coriander.

Cook spices.
Cook spices.

Heat a splash of oil on medium heat in a large frying pan. Add the whites of your spring onion, your garlic and your ginger. After 1 minute add the red curry paste and stir. Tip: If you are sensitive to spice add a bit less!


After another minute add the coconut milk and stir until smooth. Add the chicken stock pot with the boiling water from your kettle and bring to a simmer. This is the base of your laksa!

Squeeze lime juice into laksa.
Squeeze lime juice into laksa.

Add the kaffir lime leaf, the peanut butter and a pinch of sugar (if you have some). Roll the lime firmly between the flat of your hand and the work surface. Once you’ve loosened it up, cut it in half and squeeze the lime juice into your laksa. Simmer gently for 10 mins.


Meanwhile, trim any fatty bits from the chicken. Heat a splash of oil in a nonstick frying pan on medium-high heat. Once hot, add your chicken and cook for around 4 mins on each side then remove. Tip: Your chicken is cooked when it is no longer pink in the middle.

Cook egg noodles.
Cook egg noodles.

After 10 mins add the egg noodles to your laksa and cook for around 4 mins, or until your egg noodles are soft enough to eat.


Lastly, thinly slice your chicken and add it to your laksa. Serve into big bowls with a topping of your coriander and the greens of your spring onion.