Ingredients:
Instructions: For 2 (For 4)
Green Chilli: 2 (4)
Onion: 1 (2)
Turmeric Root: 1 piece (2 pieces)
Lemongrass: 1 (2)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Rice Ribbon Noodles: 3 packs (6 packs)
Star Anise: ½ pod (1 pod)
Coconut Milk: 1 small tin (1 large tin)
Lime: ½ (1)
Crispy Fried Onions: 1 pod (2 pods)
Ground Cashews: 1 pod (2 pods)
Aromatic Spice Blend: 1 pod (2 pods)
Diced Chicken: 1 pack (2 packs)
Carrot: 1 (2)
Coriander: 1 bunch (2 bunches)
Chicken Stock Pot: 1 (2)
Nutritional Information:
Per serving: Energy (kcal) 979 Fat 36g of which saturates 20g Carbohydrates 111g of which sugars 11g Protein 50g Salt 4.01g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Recipe Description:
Centuries ago, Chinese traders were drawn to the new opportunities available on the coast of modern-day Singapore, Malaysia and Indonesia, some selling down in the area with local wives. These families were the ancestors of the Peranakans, whose cuisine to this day is a unique mix of Chinese and Malay traditions. Laksa is a defining dish of this ‘nonya’ (‘auntie’) food, named as a tribute to the women who have passed down its secrets through the generations. It’s a perfect marriage between the soothing, refined slurp of a Chinese noodle soup and the flavourful punch of Southeast Asian curry pastes, chilli and coconut milk
Preparation time:
For 2 - 40 mins For 4 - 50 mins
Cooking time:
For 2 - 40 mins For 4 - 50 mins