HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken 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.

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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Spring Onion

1 unit(s)

Yellow Pepper

1 bunch(es)


280 grams

Diced Chicken Thigh

1 pot(s)

Red Curry Paste

1 sachet

Peanut Butter


400 milliliter(s)

Coconut Milk

2 unit(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing Gluten)

1 unit(s)


1 pack(s)

Green Beans

1 unit(s)

Red Chilli

Not included in your delivery

200 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4322 kJ
Energy (kcal)1033 kcal
Fat64.0 g
of which saturates39.0 g
Carbohydrate71 g
of which sugars13.0 g
Protein47 g
Salt1.67 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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