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Chicken Laksa

Chicken Laksa

with Noodles and Baby Corn

Recipe Development TeamUpdated on November 03, 2025

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Calories

:

845 kcal

Protein

:

42.8g protein

Total

:

20 minutes

Difficulty

:

Medium

Allergens:

Wheat
Cereals containing gluten
Egg

Winner winner, chicken dinner. Our Chicken 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 up on a chilly evening.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

25 grams

Red Thai Style Paste

3 unit(s)

Spring Onion

400 milliliter(s)

Coconut Milk

60 grams

Baby Corn

1 grams

Coriander

1 unit(s)

Kaffir Lime Leaf

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

½ unit(s)

Lime

260 grams

Diced British Chicken Thigh

1 pot(s)

Peanut Butter

½ sachet(s)

Ginger Puree

Not included in your delivery

100 milliliter(s)

Water

Nutritional information

Energy (kJ)3537 kJ

Energy (kcal)845 kcal

Fat47.3 g

of which saturates37.1 g

Carbohydrate60.1 g

of which sugars7.5 g

Dietary Fibre3.1 g

Protein42.8 g

Salt1.2 g

Potassium104 mg

Calcium1.2 mg

Iron0.3 mg

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

Instructions

1

Trim the ends from the spring onion, then finely slice.
Halve the baby corn.
Roughly chop the coriander.

2

Heat a splash of oil in a saucepan on high heat.
Add the diced chicken thigh and stir-fry until golden, 4 mins.
Add the ginger puree, the curry paste and half the spring onions. Tip: Add less red curry paste if you don't like spice.
Cook and stir for 30 seconds.

3

Stir in the peanut butter, coconut milk, water (amount specified in the ingredient list) and kaffir lime leaf.
Bring to the boil then reduce the heat to medium and simmer for 3 mins,

4

Add the baby corn and egg noodles, stiring with a fork to separate the noodles.
Cook for another 4 mins, until the noodles are cooked and the chicken is no longer pink in the middle.

5

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

6

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

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