Ultimate Coconut Chicken Breast Laksa
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Ultimate Coconut Chicken Breast Laksa

Ultimate Coconut Chicken Breast Laksa

with Egg Noodles, Sugar Snap Peas and Peanuts

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

Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

1 unit(s)


3 unit(s)

Garlic Clove

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

80 grams

Sugar Snap Peas

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

50 grams

Red Thai Style Paste

1 pinch

Chilli Flakes

200 milliliter(s)

Coconut Milk

10 grams

Chicken Stock Paste

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

240 grams

Diced British Chicken Breast

Not included in your delivery

300 milliliter(s)

Boiled Water for the Laksa

½ tsp



Nutritional information

Energy (kJ)3437 kJ
Energy (kcal)822 kcal
Fat40.1 g
of which saturates20.2 g
Carbohydrate60.6 g
of which sugars7.7 g
Protein52.4 g
Salt3.33 g
Always refer to the product label for the most accurate ingredient and allergen information.



Bring a large saucepan of water to the boil with 0.25 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. 


While the noodles cook, halve the sugar snap peas lengthways. 

Crush the peanuts in the unopened sachet using a rolling pin.

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.


Pop the (now empty) saucepan back on medium-high heat with a drizzle of oil. Once hot, add the sugar snaps. 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. 


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

Stir in the chicken and bring to a boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.


Once the chicken is 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.

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


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

Serve with the peanuts and 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.