Fragrant Chicken Breast Coconut Laksa
with Egg Noodles, Lime and Chilli
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 and veg.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Bell Pepper
60 grams
Baby Corn
½ unit(s)
Red Chilli
1 unit(s)
Lime
2 unit(s)
Garlic Clove
240 grams
Diced British Chicken Breast
50 grams
Red Thai Style Paste
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
180 milliliter(s)
Coconut Milk
10 grams
Chicken Stock Paste
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
Not included in your delivery
½ tsp
Sugar
300 milliliter(s)
Water for the Laksa
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the bell pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces. Halve the baby corn lengthways.
Halve the red chilli lengthways, deseed, then finely chop. Zest and halve the lime.
Peel and grate the garlic (or use a garlic press).
In a bowl, add the chicken, honey (see pantry for amount) and a drizzle of oil. Season with salt and pepper, mix to combine. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Pop the chicken onto a baking tray.
When the oven is hot, bake the chicken on the top shelf of the oven until slightly golden and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Heat a large saucepan on medium-high heat with a drizzle of oil. Once hot, add the pepper and stir-fry for 2-3 mins.
Add the garlic, red Thai style paste and peanut butter. Stir-fry until fragrant, 1 min.
Add the coconut milk, chicken stock paste, sugar and water for the laksa (see pantry for both amounts). Stir to combine and bring to the boil.
Lower the heat and simmer until the sauce has thickened, 10-12 mins. Add the baby corn to the sauce for the last 3 mins.
Meanwhile, boil a full kettle.
Pour the boiled water into a medium saucepan with ½ tsp salt and bring to a boil. Add the noodles and cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
When the laksa is ready, add the cooked noodles and simmer until piping hot, 1-2 mins.
Squeeze in the juice from half the lime, then remove from the heat.
Taste and season with salt, pepper and more lime juice to taste. Add a splash of water if it's a little too thick.
Share the laksa between your serving bowls and add the cooked chicken on top.
Sprinkle over the lime zest and chilli (add less if you'd prefer things milder) to finish.
