Laksa-Style Chicken & Tofu Noodle Soup
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Laksa-Style Chicken & Tofu Noodle Soup

Laksa-Style Chicken & Tofu Noodle Soup

with Asian Greens

Settle in for a cosy night with this hearty tofu noodle soup. Full of colourful veggies, slurpable noodles and Southeast Asian flavours, this is the perfect meal to warm you up on a cold night!

Plant Based

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time


Serving amount



1 stalk


1 packet

Asian Greens

2 clove


1 packet

udon noodles

(Contains Gluten; )

½ packet

firm tofu

(Contains Soy; May be present Egg, Gluten, Peanut, Tree Nuts, Sesame, Milk. )

1 sachet

Sweet Soy Seasoning

(Contains Gluten, Soy; )

1 packet

ginger paste

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 sachet

Southeast Asian Spice Blend

1 packet

coconut milk

½ tbs

brown sugar

(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )

1 packet

Diced Chicken

Not included in your delivery

olive oil

1 tsp

plain flour

(Contains Gluten; )

1 cup


6 tbs

soy sauce

(Contains Gluten, Soy; )


Nutrition Values

Energy (kJ)4159 kJ
Fat50.8 g
of which saturates27.3 g
Carbohydrate58.8 g
of which sugars16.7 g
Dietary Fibre8.6 g
Protein61.8 g
Sodium2031 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.


Large Non-Stick Pan
Large Frying Pan



• Bring a large saucepan of water to the boil. • Thinly slice carrot into half-moons. Thinly slice celery. Roughly chop Asian greens. Finely chop garlic.


• Add udon noodles to the boiling water and cook over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.


• Meanwhile, cut firm tofu (see ingredients) into 1cm cubes. In a medium bowl, place tofu, sweet soy seasoning and the plain flour and toss to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook tofu, turning, until browned all over, 3-4 minutes. Transfer to a paper towel-lined plate. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate to rest.


• Wipe out the frying pan, then return to medium high heat with a drizzle of olive oil. Cook carrot and celery, stirring, until tender, 4-5 minutes. • Add garlic, ginger paste, Southeast Asian spice blend and a drizzle of olive oil and cook, stirring, until fragrant, 1 minute.


• Add Asian veg, coconut milk, the water, soy sauce and the brown sugar and stir to combine. • Bring to the boil and simmer until heated through, 2 minutes.


• Divide udon noodles between bowls. Pour over Southeast Asian soup. Top with tofu and chicken. • Enjoy!