HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFragrant Chicken Laksa With King Prawns
Fragrant Chicken Laksa with King Prawns

Fragrant Chicken Laksa with King Prawns

with Noodles

Custom recipe
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This Fragrant Chicken Laksa with King Prawns is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:PeanutEggCereals containing glutenCrustaceans

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Spring Onion

½ unit(s)

Red Chilli

1 unit(s)

Garlic Clove

1 bunch(es)


½ unit(s)


50 grams

Red Thai Style Paste

200 milliliter(s)

Coconut Milk

10 grams

Chicken Stock Paste

1 sachet

Peanut Butter


210 grams

Diced Chicken Thigh

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

150 grams

King Prawns


Not included in your delivery

400 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2805 kJ
Energy (kcal)670 kcal
Fat41.0 g
of which saturates20.0 g
Carbohydrate30 g
of which sugars7.0 g
Protein45 g
Salt3.64 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Pop your kettle on to boil. Halve the pepper and discard the core and seeds. Chop into small pieces. Trim the spring onion and thinly slice. Halve the chilli lengthways, deseed then finely chop. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Zest and halve the lime.


Heat a splash of oil in a large saucepan on medium heat. Add the pepper, garlic, chilli and half the spring onion. Stir and cook for 2 mins, then add the red Thai curry paste and stir together. TIP: Add less chilli if you don't like spice! After 1 minute, pour in the coconut milk and mix until smooth. Add the chicken stock paste with the boiling water from your kettle (see ingredients for amount) and bring to a simmer.


Add the peanut butter and a pinch of sugar (if you have some) to your pan. Simmer gently for 10 mins. Taste the laksa and add seasoning if you think it needs it - salt, pepper, sugar - whatever suits your taste!


Meanwhile, heat a splash of oil in a frying pan on medium-high heat. Once hot, add the chicken pieces and lime zest. Season with a pinch of salt and pepper. Stir-fry until cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. When cooked, remove to a plate and cover with foil to keep warm. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.


When the laksa has been cooking for 10 mins, add in the egg noodle nests and prawns to the sauce. Cook until the noodles are soft enough to eat and the prawns are cooked through, about 4 mins. TIP: The noodles may soak up some of the coconutty liquid. If this is the case, just add a splash of water to get it back to a soupy consistency. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.


Add the chicken to the pan and simmer until the chicken is piping hot, 1-2 mins. Remove from the heat and add half the lime juice. Taste and add salt, pepper and more lime juice if you feel it needs it. Serve in big bowls topped with the coriander and the remaining spring onion. Enjoy!