Fragrant Chicken Laksa
with Egg Noodles
- Egg
- Cereals containing gluten
- Peanut
- May contain traces of allergens
- Nuts
A customer favourite, this Fragrant Chicken Laksa is a tried-and-tested recipe that always wins with a crowd. Recipe Update: Due to quality issues with green beans, you'll instead receive Tenderstem® broccoli. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!
Ingredients
2
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
80
Green Beans
½
Red Chilli
1
Garlic Clove
½
Lime
50
Red Thai Style Paste
200
Coconut Milk
10
Chicken Stock Paste
30
Peanut Butter
(Contains: Peanut May be present: Nuts)
210
Diced Chicken Thigh
Not included in your delivery
275
Boiling Water
½
Sugar
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.
When boiling, add the noodles and cook until tender, 4 mins.
Once cooked, drain in a colander - keep the pan, you'll use it again. TIP: Run the noodles under cold water to stop them sticking together.
Fill your kettle and pop it on to boil for the laksa.
Meanwhile, trim the green beans, then cut into thirds.
Halve the chilli lengthways, deseed, then finely chop. Peel and grate the garlic (or use a garlic press).
Zest and halve the lime.
Pop the (now empty) noodle saucepan back on medium-high heat with a drizzle of oil.
Once hot, add the garlic and red Thai style paste.
Stir-fry for 1 minute, then mix in the coconut milk.
Stir in the chicken stock paste and boiling water from your kettle (see pantry for amount) and bring to a simmer.
Add the peanut butter and sugar (see pantry for amount) to the laksa, stirring together until combined.
Simmer gently until the sauce has thickened, 8-10 mins.
When there are about 6 mins left for the sauce, add in the green beans. Cook until tender, 5-6 mins.
Taste and season with salt and pepper if needed.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and lime zest. Season with salt and pepper. Stir-fry until cooked through, 8-10 mins.
When cooked, transfer to a plate and cover with foil to keep warm. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when it is no longer pink in the middle.
Once the laksa has thickened, stir in the cooked chicken and noodles. Simmer until everything's piping hot, 1-2 mins, then remove from the heat.
Add half the lime juice, then taste and add more salt, pepper, lime juice and sugar if needed.
Serve your laksa in big bowls sprinkled with the chilli if you'd like some heat (careful, it's hot).
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A rich, creamy coconut-and-peanut sauce with a satisfying depth of flavour; some find it mild and suggest cooking the chilli into the sauce rather than using it only as a garnish.
- Ease of prep: Straightforward to follow, though juggling separate pans for the noodles, chicken, and sauce can make it feel more involved than expected.
- Suggestions: Add fish sauce, extra Thai red paste, or a splash more coconut milk to boost flavour; crushed or whole peanuts and fresh coriander sprinkled on top are popular finishing touches.
- Next-day meals: The dish reheats well and some find the flavours deepen overnight, though the noodles absorb the sauce and can turn soft, so consider storing them separately.
- Portions: Several reviewers felt the chicken portion was on the small side and added extra; reducing the water slightly helps the sauce reach a thicker, more coating consistency.
