Chicken Laksa


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 minsFor 4 - 50 mins
  • Cooking time:

    For 2 - 40 minsFor 4 - 50 mins