One-pot Laksa

with Pulled Chicken and Snow Peas

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Instructions

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1 Prep

Peel and finely slice the shallots. Trim and slice the snow peas. Finely chop the coriander leaves

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2 Fry base

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the shallots with a pinch of salt. Cook for 3-4 min until softened. Add the red curry paste (spicy!), ginger garlic paste, curry powder and turmeric and cook for 1 min further.

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3 Simmer

Add the pulled chickencoconut milk, stock cube, measured water, coconut sugar, sambal oelek (spicy!)lime leavessnow peas. Bring to a boil, then add the rice noodles. Make sure the noodles are fully submerged. Simmer for 4 min. Remove the pan from the heat.

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4 Finish

Stir in the bean sproutsfish saucecoriander leaves and a squeeze of lime juice (reserve some coriander and a wedge of lime for garnish!). 

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5 Serve

Divide the laksa between bowls, spooning the broth over the noodles, chicken and vegetables. Garnish with any remaining coriander leaves and lime wedges.

Tips for fussy eaters

This one's spicy! Can't handle the heat? Go easy on the curry paste and sambal oelek.

Pro tip

Don't rush the frying of the curry paste. Caramelising the paste builds depth of flavour.

Laksa is a spicy noodle soup popular in South East Asia!

Cooking Time: 20 min

Cals 831 · Prot 33 · Carbs 101 · Fat 34

Gluten-Free

Dairy-Free

Ingredients

Number of people

Laksa

Pulled chicken 350 Grams
Shallots 1 Piece
Snow peas 100 Grams
Vegetable oil 1 Tbsp
Red curry paste 20 Grams
Ginger garlic paste 10 Grams
Curry powder 4 Grams
Turmeric powder 2 Grams
Coconut milk 200 ML
Chicken stock cube 1 Piece
Water 400 ML
Coconut sugar 10 Grams
Sambal oelek 20 Grams
Lime leaves 3 Piece
Rice noodles 100 Grams
Bean sprouts 50 Grams
Fish sauce 10 ML

To serve

Fresh coriander 15 Grams
Lime 0.5 Piece

Laksa is a spicy noodle soup popular in South East Asia!

Cooking Time: 20 min

Cals 831 · Prot 33 · Carbs 101 · Fat 34

Gluten-Free

Dairy-Free

Instructions

photo

1 Prep

Peel and finely slice the shallots. Trim and slice the snow peas. Finely chop the coriander leaves

photo

2 Fry base

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the shallots with a pinch of salt. Cook for 3-4 min until softened. Add the red curry paste (spicy!), ginger garlic paste, curry powder and turmeric and cook for 1 min further.

photo

3 Simmer

Add the pulled chickencoconut milk, stock cube, measured water, coconut sugar, sambal oelek (spicy!)lime leavessnow peas. Bring to a boil, then add the rice noodles. Make sure the noodles are fully submerged. Simmer for 4 min. Remove the pan from the heat.

photo

4 Finish

Stir in the bean sproutsfish saucecoriander leaves and a squeeze of lime juice (reserve some coriander and a wedge of lime for garnish!). 

photo

5 Serve

Divide the laksa between bowls, spooning the broth over the noodles, chicken and vegetables. Garnish with any remaining coriander leaves and lime wedges.

Tips for fussy eaters

This one's spicy! Can't handle the heat? Go easy on the curry paste and sambal oelek.

Pro tip

Don't rush the frying of the curry paste. Caramelising the paste builds depth of flavour.

Ingredients

Number of people

Laksa

Pulled chicken 350 Grams
Shallots 1 Piece
Snow peas 100 Grams
Vegetable oil 1 Tbsp
Red curry paste 20 Grams
Ginger garlic paste 10 Grams
Curry powder 4 Grams
Turmeric powder 2 Grams
Coconut milk 200 ML
Chicken stock cube 1 Piece
Water 400 ML
Coconut sugar 10 Grams
Sambal oelek 20 Grams
Lime leaves 3 Piece
Rice noodles 100 Grams
Bean sprouts 50 Grams
Fish sauce 10 ML

To serve

Fresh coriander 15 Grams
Lime 0.5 Piece
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