Ingredients:

Allergens in bold

Green Chilli

Onion

Turmeric Root

Lemongrass

Crushed Garlic (Sulphites)

Crushed Ginger (Sulphites)

Rice Ribbon Noodles

Star Anise

Coconut Milk

Lime

Crispy Fried Onions

Ground Cashews (Nuts)

Aromatic Spice Blend

Diced Chicken

Carrot

Coriander

Chicken Stock Pot (Celery)

Nutritional Information:

Per serving: Energy (kcal) 1065 Fat 36g of which saturates 20g Carbohydrates 111g of which sugars 11g Protein 50g Salt 4.01g

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.