Fragrant Chicken Laksa
with Egg Noodles
A customer favourite, this Fragrant Chicken Laksa is a tried-and-tested recipe that always wins with a crowd.
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.
Ingredients
80
Green Beans
2
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
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
Utensils
Cooking Instructions and Tips
Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles. Trim the green beans and chop into thirds.
When boiling, add the noodles and green beans 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.
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.
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.
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.
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!
