Chicken Noodle Laksa

Chicken Noodle Laksa

with Coconut-Curry Broth

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'Laksa' is a creamy coconut-based noodle soup popular in Malaysian cuisine! Lemongrass- spiced chicken and hearty noodles are the perfect pairings for this delicious broth - we guarantee you'll be slurping this up in record time.

Tags:Dairy free
Allergens:Wheat/BléTree Nut/NoixPeanut/Cacahuète

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Thighs

200 g

Miki Noodles (Wheat)


7 g


1 unit


4 unit

Baby Bok Choy

1 can

Lite Coconut Milk

(ContainsTree Nut/Noix)

1 tbsp

Smooth Peanut Butter


2 tbsp

Yellow Curry Paste

3 tsp

Laksa Spice Blend

Not included in your delivery



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3297 kJ
Calories788 kcal
Fat46 g
Carbohydrate48 g
Dietary Fiber4 g
Protein45 g
Sodium1007 mg
Utensilsarrow down iconarrow down icon
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Prep: Wash and dry all produce. Cut the bok choy into quarters. Zest the lime(s), then cut into wedges. Finely chop the cilantro.


Make the laksa: Heat a medium pot over medium heat. Add a drizzle of oil, then the curry paste, lime zest and half the spice blend. Cook, stirring, for 1 min. Add the coconut milk and peanut butter. Pour in 3/4 cup water (double for 4 people.) Stir until smooth. Simmer for 10 min.


Cook the chicken: Meanwhile, season the chicken with salt, pepper and the remaining spice blend. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Pan-fry until chicken is cooked through, 4-6 min per side. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)


Add the noodles and bok choy to the soup and cook until the noodles are tender, 2-3 min.


Finish and serve: Divide the laksa between bowls. Thinly slice the chicken and add it to the soup. Sprinkle with cilantro. Squeeze in some lime juice to taste. Enjoy!