Singapore Chicken Laksa

Nutrition per serving

Calories793 kcal
Protein46.1 g
Carbs68.7 g
Fats36.8 g
Saturated Fat24.6 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat3 g
Sugars5 g
Fiber5 g
Sodium2,250 mg


Chicken Thigh
Green Onions/Spring Onions or Scallions (including tops and bulb)
Red Curry Paste
Chicken Stock Cube
Peanut butter, chunk style, with salt
Kaffir Lime Leaves
Rice Noodles
Fresh Coriander
Coconut milk (liquid expressed from grated meat and water)
Sugars, granulated
Vegetable Oil
1. Trim the fat from the chicken thigh.

2. Finely chop the spring onion and separate the green part from the white.

3. Peel/finely chop garlic and ginger.

4. Squeeze the juice from ¼ of a lime.

5. Boil 225ml of water in a kettle.

Cooking Instructions
1. In a non-stick frying pan, heat half a tbsp of oil over medium-high heat. Add the chicken and cook for about 3 minutes on each side until cooked through/no longer pink in the middle. Remove the pan from heat.

2. In a medium saucepan, heat half a tbsp of oil over medium heat. Add the white part of the spring onion, garlic, ginger and cook for a minute before stirring in the red curry paste and continue to cook for 30 seconds.

3. Add the coconut milk and stir until smooth, then add 250ml of boiled water with the stock pot. Add the peanut butter, ¼ tsp of sugar, the kaffir leaf, the lime juice and stir everything together. Gently simmer the mixture for 6 minutes.

4. Once the 6 minutes cooking time has passed, add the noodles to the soup and cook for about 4-5 minutes until the noodles are tender. Finally slice the chicken, add to the soup and continue to cook for 30 seconds before removing the pan from heat.

5. Serve the soup in a bowl with the chopped coriander and green part of the spring onion sprinkled over the top.