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Ultimate Coconut Chicken and King Prawn Laksa
Ultimate Coconut Chicken and King Prawn Laksa

Ultimate Coconut Chicken and King Prawn Laksa

with Egg Noodles, Baby Corn and Young Pea Pods

Anushka Magan
Anushka MaganPublished on January 21, 2025

Looking for a taste of everyday luxury? This Ultimate Coconut Chicken and King Prawn Laksa is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Tags:
High Protein
Carb Smart
Customer Favourite
Allergens:
Egg
Cereals containing gluten
Peanut
Crustaceans

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.

Total35 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Lime

3 unit(s)

Garlic Clove**

125 grams

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

80 grams

Young Pea Pods

60 grams

Baby Corn

50 grams

Red Thai Style Paste

1 pinch

Chilli Flakes

180 milliliter(s)

Coconut Milk

10 grams

Chicken Stock Paste

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Nuts)

240 grams

Diced British Chicken Breast

250 grams

Large King Prawns

(Contains: Crustaceans)

Not included in your delivery

300 milliliter(s)

Boiled Water for the Laksa

½ tsp

Sugar

Nutritional information

Energy (kJ)3308 kJ
Energy (kcal)791 kcal
Fat32.4 g
of which saturates16.8 g
Carbohydrate59.7 g
of which sugars8.9 g
Dietary Fibre5.8 g
Protein62.2 g
Salt4.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Sieve

Cooking Instructions and Tips

Cook the Noodles
1

Bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles. Fill and boil your kettle for the laksa.

Halve the lime. Peel and grate the garlic (or use a garlic press). 

When your pan of water is boiling, add the noodles and cook until tender, 4 mins. 

Finish the Prep
2

While the noodles cook, halve the young pea pods lengthways. Halve the baby corn lengthways.

Once the noodles are cooked, drain in a sieve and run under cold water to stop them sticking together. Set the sieve of noodles to one side.

Flavour Time
3

Pop the (now empty) saucepan back on medium-high heat with a drizzle of oil. Once hot, add the young pea pods and baby corn. Stir-fry for 1-2 mins.

Stir in the red Thai style paste, garlic and a pinch of chilli flakes (add less if you'd prefer things milder). Cook, stirring, until fragrant, 1 min.

Add the coconut milk, chicken stock paste and boiled water for the laksa (see pantry for amount) from your kettle to the pan. 

Poach the Chicken and Prawns
4

Stir the peanut butter and sugar (see pantry for amount) into the laksa until well combined.

Stir in the chicken and bring to a boil, then lower the heat and simmer, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Next, stir the prawns into the laksa and cook for another 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. The chicken is cooked when no longer pink in the middle.

Finish your Laksa
5

Once the chicken and prawns are cooked and the sauce has thickened, stir in the cooked noodles and heat through until piping hot, 1 min, then remove from the heat.

Add a splash of water to loosen if needed or simmer for a couple more mins to thicken to your liking - it should be a soupy consistency.

Squeeze in half the lime juice. Mix together, then taste and season with salt, more lime juice and sugar if needed.

Serve Up
6

When everything's ready, spoon your ultimate coconut chicken and king prawn laksa into large bowls.

Serve with the remaining chilli flakes (if you'd like a bit more heat) sprinkled on top.

Cut any remaining lime into wedges and serve alongside for squeezing over.

Enjoy!

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