Tofu and Coconut Laksa with Chicken
with charred garlic pak choi
A recipe conveniently customised just to your liking.
Tags:
Quick
Allergens:
Cereals containing gluten
•Wheat
•Mustard
•Soya
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Lime
1 pack(s)
Coconut Milk
440 grams
Udon Noodles
(Contains: Cereals containing gluten, 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)
2 sachet(s)
Vegetable Stock
180 grams
Tofu
(Contains: Soya)
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)3800 kJ
Energy (kcal)908 kcal
Fat37.7 g
of which saturates17.5 g
Carbohydrate82.1 g
of which sugars12.4 g
Dietary Fiber8.6 g
Protein62.2 g
Salt4.8 g
Potassium301.1 mg
Calcium225.5 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 chicken, tofu and carrot. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Fry until chicken is slightly golden and carrot is softened, 6-8 mins. Season with salt and pepper.
3
- Reduce the heat to medium-high. Add the Thai spice for 1 min more.
- Stir in korma paste, coconut milk, stock and half the chilli (use less if you don't like spice).
- Pour in 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 tofu and chicken laksa between bowls.
- Top with garlic pak choi and remaining chilli (use less if you don't like spice).
- Cut any remaining lime into wedges and serve alongside.
