Speedy Chicken & Laksa Noodle Soup
with Asian Veggies, Coriander & Crispy Shallots
Calories
:
639 kcalProtein
:
48.4g proteinTotal
:
15 minutesDifficulty
:
EasyAllergens:
- Gluten
- Eggs
- Wheat
- Fish
- Soy
- Sulphites
- Cashew
- Almond
- Sesame
- Eggs
- Milk
- May contain traces of allergens
Plump chicken and tender egg noodles simmer in a rich, velvety laksa broth infused with fragrant laksa paste, coconut milk and tangy fish sauce and rice vinegar. Loaded with crisp Asian veggies, coriander, a squeeze of lemon, and a crunch of crispy shallots, this vibrant soup delivers incredible street food flavours in a flash.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Lemon
1 sachet
Egg Noodles
(Contains: Gluten, Eggs, Wheat)
1
Asian Stir-Fry Mix
1
Laksa Paste
1 packet
Coconut Milk
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Wheat, Gluten, Fish, Soy, Sulphites May be present: Cashew, Almond, Sesame, Eggs, Milk)
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy)
320 g
Chicken Breast
1 sachet
Coriander
1 packet
Crispy Shallots
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
Nutrition
Energy (kJ)2670 kJ
Calories639 kcal
Fat28.8 g
of which saturates17.8 g
Carbohydrate73.3 g
of which sugars16.9 g
Dietary Fibre2.7 g
Protein48.4 g
Sodium3480 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.
Utensils
•Large Non-Stick Pan
•Lid
•Medium Pan
Cooking Steps
1
- Boil the kettle. Half-fill a medium saucepan with boiling water.
- Slice lemon into wedges.
- Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes.
- Drain, rinse and set aside.
2
- Return saucepan to medium-high heat with a drizzle of olive oil.
- Cook Asian stir-fry mix until slightly tender, 2-3 minutes. Add laksa paste and cook, until fragrant, 1 minute.
- Add coconut milk, fish sauce & rice wine vinegar mix, soy sauce mix a good squeeze of lemon juice and the water and simmer until slightly thickened, 2-3 minutes. Season to taste.
3
- Meanwhile, cut chicken breast into 2cm chunks.
- In a large frying pan, heat a drizzle of olive oil over high heat.
- When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it is no longer pink in the middle.
4
- Divide noodles between bowls.
- Pour over the soup and top with chicken.
- Tear over coriander and sprinkle with crispy shallots. Serve with remaining lemon wedges. Enjoy!
