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Chicken Laksa

Chicken Laksa

Chicken Laksa

with Noodles and Yellow Pepper

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Winner winner, chicken laksa dinner. The original laksa recipe is such a hit with our customers that we thought it’d be foolish not to give it a ‘Rapid’ makeover. If you’re in the mood for a soup that is a little bit different, then this creamy and comforting chicken laksa with a spicy noodle broth is the perfect thing to cook this evening.

Tags:

Spicy

Allergens:

Egg

•Cereals containing gluten

The quantities provided above are averages only.

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 war 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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

50

Red Thai Style Paste

400

Coconut Milk

80

Green Beans

260

Diced Chicken Thigh

1

Yellow Pepper

1

Red Chilli

1

Spring Onion

2

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

1

Lime

1

Peanut Butter

1

Coriander

Not included in your delivery

200

Water

Nutritional information

Energy (kcal)1033 kcal

Energy (kJ)4322 kJ

Fat64 g

of which saturates39 g

Carbohydrate71 g

of which sugars13 g

Protein47 g

Salt1.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Medium Saucepan

•Knife

Instructions

Prep the Veggies

1

Trim the spring onion, then finely slice. Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the green beans then chop into thirds. Roughly chop the coriander (stalks and all) and halve the chilli lengthways, deseed then finely chop.

Start Cooking

2

Heat a splash of oil in a saucepan on high heat. Add the diced chicken thigh and stir-fry until golden, 4-6 mins. Add the curry paste, half the spring onion and half the red chilli. Cook and stir for 30 seconds.

Make the Laksa

3

Stir in the peanut butter, coconut milk and water (see ingredients for amount). Bring to the boil then reduce the heat to medium, add the green beans and simmer for 3 mins.

Cook the Noodles

4

Add the egg noodles, stirring with a fork to separate the noodles. Cook until the noodles are tender and the chicken is cooked through, another 4 mins. IMPORTANT The chicken is cooked when no longer pink in the middle.

Finish Up

5

Season to taste with salt and pepper. Add a squeeze of lime juice. Add a splash of water if the laksa is a bit thick - you want it soupy.

Serve

6

Serve the laksa in bowls topped with the remaining spring onion, coriander and chilli. Enjoy!

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