Southeast Asian Chicken & Veggie Laksa Soup
with Noodles & Coriander
- Wheat
- Gluten
Ingredients
1
Red Onion
200 g
Pulled Chicken
1 sachet
Coriander
1 packet
Coconut Milk
1 packet
Udon Noodles
(Contains: Wheat, Gluten)
1
Carrot
1 sachet
Southeast Asian Spice Blend
1
Asian Greens
1
Lemon
Nutrition
Cooking Steps
• Boil the kettle. • Roughly chop Asian greens. Thinly slice carrot into sticks. Thinly slice onion. Slice lemon into wedges. Drain pulled chicken.
• Half-fill a medium saucepan with boiling water. Cook flat noodles 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.
• While the noodles are cooking, heat a drizzle of olive oil in a large saucepan over high heat. Cook carrot and onion, tossing, until just softened, 3-4 minutes. • Add Southeast Asian spice blend (see ingredients). Stir until fragrant, 1 minute.
• Add pulled chicken, coconut milk and the water. Bring to the boil, then reduce heat to medium and simmer until slightly thickened, 5 minutes. • Add Asian greens, the soy sauce and brown sugar to the pan and simmer, until wilted, 1-2 minutes.
• Add cooked noodles and combine until warmed through, 1-2 minutes. Remove from heat, then add a generous squeeze of lemon juice to taste.
TIP: Add a splash of water to loosen the laksa, if desired.
• Divide Southeast Asian chicken and veggie laksa soup between bowls. • Tear over coriander. Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Opinions on flavour were mixed — some reviewers loved the result and would order again, while others found the dish a little flat compared to a traditional laksa and felt it needed more depth.
- Ease of prep: This is a quick and straightforward meal that comes together easily, making it a great option on busy weeknights.
- Suggestions: Several reviewers suggested adding extra red curry paste, chilli, fish sauce, or lime juice to boost the laksa flavour. One reviewer noted that adding less water produced a thicker, more satisfying broth; add water gradually and adjust to your preferred consistency. Some reviewers also noted that adding the spice blend to the liquid before it heats helps it dissolve properly rather than staying powdery.
- Next-day meals: A few reviewers mentioned the dish kept well and made a good next-day lunch, especially with generous portions.
