Fragrant Red Thai Style Chicken Noodle Laksa
with Egg Noodles, Lime and Sesame
Calories
:
653 kcalProtein
:
41.4g proteinTotal
:
15 minutesDifficulty
:
EasyHigh Protein
Low Carb
New
Allergens:
- Wheat
- Cereals containing gluten
- Egg
- Soya
- Sesame
- Celery
- May contain traces of allergens
Fragrant and spicy, laksa is a noodle soup known for its rich coconut milk broth. This vibrant soup typically consists of noodles with toppings - in this one, we're heroing chicken alongside veg.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
240 grams
Diced British Chicken Breast
1 unit(s)
Bell Pepper
1 unit(s)
Pak Choi
(May be present: Celery)
1 unit(s)
Lime
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
180 milliliter(s)
Coconut Milk
75 grams
Red Thai Style Paste
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
5 grams
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
½ tsp
Sugar
100 milliliter(s)
Water for the Soup
Nutrition Values
Energy (kJ)2730 kJ
Energy (kcal)653 kcal
Fat27.7 g
of which saturates15.4 g
Carbohydrate58.9 g
of which sugars11.3 g
Dietary Fibre6.9 g
Protein41.4 g
Salt3.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Kettle
•Large Saucepan
•Sieve
•Medium Saucepan
Cooking Steps
1
- Boil a full kettle.
- Heat a drizzle of oil in a large saucepan on medium-high heat.
- Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- After 2 mins, add the pepper to the chicken. Fry, 6-8 mins.
2
- Meanwhile, trim the pak choi. Separate the leaves. Cut any larger leaves in half lengthways down the middle.
- Cut the lime into wedges.
- Pour the boiled water into a medium saucepan with ½ tsp salt. Bring to the boil.
- Add the noodles. Cook, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together.
3
- Once the chicken is cooked, add the coconut milk, red Thai style paste, soy sauce, sugar and water for the sauce (see pantry for both). Bring to a boil.
- Add the pak choi. Simmer, 2-3 mins.
- Once cooked, add the noodles. Stir to combine.
- Add in a good squeeze of lime. Season with salt and pepper and mix.
4
- Share the red Thai chicken noodle soup between serving bowls.
- Sprinkle over the sesame seeds.
- Serve with any remaining lime wedges.
