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Fragrant Chicken Laksa
Fragrant Chicken Laksa

Fragrant Chicken Laksa

with Egg Noodles

Get 50% off 1st box + free dessert for life!

A customer favourite, this Fragrant Chicken Laksa is a tried-and-tested recipe that always wins with a crowd.

Tags:
Customer Favourite
Allergens:
Egg
•Cereals containing gluten
•Peanut

The quantities provided above are averages only.

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 war 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.

Total45 minutes
Active 10 minutes
DifficultyMedium

Ingredients

serving amount

2

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

1

Bell Pepper

(May contain traces of: Celery)

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 contain traces of: Nuts)

210

Diced Chicken Thigh

Not included in your delivery

275

Boiling Water

½

Sugar

Nutritional information

Energy (kJ)3255 kJ
Energy (kcal)778 kcal
Fat41.2 g
of which saturates20.8 g
Carbohydrate63.7 g
of which sugars10.3 g
Protein40.5 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Kettle
•Colander
•Zester
•Garlic Press
•Pan
•Aluminum Foil

Instructions

Cook the Noodles
1

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. 

Prep the Veg
2

Meanwhile, halve the pepper and discard the core and seeds. Chop into small pieces.

Halve the chilli lengthways, deseed, then finely chop. Peel and grate the garlic (or use a garlic press).

Zest and halve the lime.

Laksa Time
3

Pop the (now empty) noodle saucepan back on medium-high heat with a drizzle of oil.

Once hot, add the pepper and stir-fry for 2-3 mins, then add the garlic and red Thai style paste.

Stir-fry for 1 min more, 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.

Simmer and Stir
4

Add the peanut butter and sugar (see pantry for amount) to the laksa, stirring together until combined.

Simmer gently until thickened, 8-10 mins. Taste and season with salt and pepper if needed.

Fry the Chicken
5

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 no longer pink in the middle.

Combine and Serve
6

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!

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