HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconA Slightly Surreal Singapore Chicken Laksa
A Slightly Surreal Singapore Chicken Laksa

A Slightly Surreal Singapore Chicken Laksa

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Patrick had a fairly surreal moment in a Singapore airport food hall not so long ago when he spotted himself on the telly! Seems his show has made it over to the Far East and rumour has it he now speaks the local lingo (though we suspect it’s dubbed!). He happened to be eating a delicious laksa at the time so it seemed only right it should make a guest appearance on the Hello Fresh menu!

Tags:SpicyLactose FreeFamily Friendly
Allergens:PeanutsEggCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

6 unit(s)

Chicken Thigh

2 tbsp

Red Curry Paste

1 tbsp

Peanut Butter


4 unit(s)

Spring Onion

1 unit(s)

Chicken Stock Pot

½ cup(s)

Coconut Milk

1 unit(s)

Kaffir Lime Leaf

1 tbsp


1 unit(s)


3 unit(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing Gluten)

4 tbsp


2 unit(s)

Garlic Clove

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2652.656 kJ
Energy (kcal)634 kcal
Fat29.0 g
of which saturates19.0 g
Carbohydrate58 g
of which sugars0.0 g
Protein34 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Trim any fatty bits from the chicken thighs. Heat 1 tbsp of oil in a non-stick pan on medium-high heat. Once hot add the chicken and cook for around 4 mins on each side then remove. Tip: The chicken is cooked when it is no longer pink in the middle.


Meanwhile bring 900ml of water to the boil in a kettle. Finely chop the spring onions widthways into ½ cm discs, separate the white from the green parts and peel and finely chop the garlic. Peel the ginger using the edge of a spoon and then grate or chop it very finely.


Meanwhile heat 1 tbsp of oil on medium heat in a saucepan big enough to hold the soup. Add in the whites of the spring onions, the ginger and the garlic. After one minute add the red curry paste and stir. Tip: If you are sensitive to spice add the paste bit by bit to taste


After another minute add in the coconut milk and stir until smooth. Add the stock pot with the 900ml of water and bring to a simmer.


Add the peanut butter, the kaffir lime leaf and ½ tsp 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 half of the lime juice into the laksa. Simmer gently for 10 mins.


After 10 mins add the noodle nests and cook for around 5 mins or until the noodles are soft enough to eat.


Lastly, thinly slice the chicken and add it to the soup. Serve into big bowls with a topping of fresh coriander and the greens of the spring onions.