Chicken and Coconut Laksa
with charred garlic pak choi4.5(9)
Calories
:
695 kcalProtein
:
43.3g proteinDifficulty
:
EasyQuick
Spicy
Allergens:
- Wheat
- Mustard
A laksa is a saucy, spicy noodle dish that hails from Southeast Asia. Common components include noodles aromatic elements, and toppings such as chicken, prawn or fish.
Ingredients
Serving amount
1 unit(s)
Lime
1 pack(s)
Coconut Milk
300 grams
Udon Noodles
(Contains: Wheat)
1 unit(s)
Carrot
1 unit(s)
Pak Choi
2 sachet(s)
Thai Style Spice Mix
1 unit(s)
Chilli
1 unit(s)
Garlic
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
1 sachet(s)
Vegetable Stock
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Water
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2909 kJ
Energy (kcal)695 kcal
Fat30.4 g
of which saturates16 g
Carbohydrate62.9 g
of which sugars11.9 g
Dietary Fiber3.9 g
Protein43.3 g
Salt4.4 g
Potassium301.1 mg
Calcium36.5 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pan with Lid
•Pot with Lid
Cooking steps
1
- Trim the pak choi then halve lengthways.
- Peel and grate the garlic (or use a garlic press).
- Trim the carrot then quarter lengthways (no need to peel). Chop widthways into small pieces.
- Halve the lime. Thinly slice the chilli.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
2
- Place a large pot over high heat with a glug of oil.
- Chop the tofu into 2cm cubes and pat dry with kitchen paper.
- Once the oil is hot, add the tofu and carrot.
- Fry until tofu is slightly crispy and carrot is softened, 6-8 mins. Season with salt and pepper.
NOTE: Swapping to chicken? Add to the pot wth the carrot, season with salt and pepper and fry until browned, 5-6 mins, before adding the Thai spice.
3
- Add the Thai spice and korma paste and cook for 2-3 mins.
- Stir in the coconut milk, stock and 300ml water (per 2P).
- Bring to the boil, cover and simmer for 8-10 mins.
4
- While the laksa simmers, place a pan over medium-high heat with a drizzle of oil.
- Once hot, lay in the pak choi. Season with salt and pepper.
- Cook on one side for 2 mins then turn over and cook for another 2 mins.
- Add the garlic to the pak choi and fry for 1 min. It should be slightly browned and charred.
- Add a splash of water, pop a lid (or some foil) on the pan and leave to steam for another 3 mins.
5
- When the laksa has 1 min of cooking time remaining, add the noodles.
- Stir carefully to separate the noodles and allow them to warm through.
- Season to taste with salt, pepper and a squeeze of lime juice.
6
- Divide the laksa between bowls.
- Top with garlic pak choi and sliced chilli (use less if you don't like spice).
- Cut any remaining lime into wedges and serve alongside.
