The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Chicken laksa with quinoa
Laska with carrot noodles, zesty chicken & tenderstem broccoli
Prep in 10
High protein
1/3 daily fibre
New
5 plants
Serving size
Ingredients
- 1 unwaxed lime (use half)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 carrot
- 1 tbsp tamari (use a quarter) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 200ml coconut milk (use half) (Coconut, Water)
- 1 handful of fresh coriander (use half)
- 2 tbsp red Thai curry paste (use half) (Cereals Containing Gluten) (red chilli, lemongrass, water, garlic, ginger, onions, rapeseed oil, salt, lime juice, lime leaf, cornflour, ground coriander, ground cumin, cayenne pepper)
- 80g quinoa (use half) (quinoa (100%))
- 2 garlic clove
- 4cm fresh ginger (use half)
- 180g Tenderstem broccoli (use half)
- 1 British Free Range chicken breast
Nutritional Information
Calories: 716
Protein: 55g
Carbs: 60g
Fat: 31g
Ingredients
- 200ml coconut milk (Coconut, Water)
- 80g quinoa (quinoa (100%))
- 1 unwaxed lime
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 tbsp red Thai curry paste (Cereals Containing Gluten) (red chilli, lemongrass, water, garlic, ginger, onions, rapeseed oil, salt, lime juice, lime leaf, cornflour, ground coriander, ground cumin, cayenne pepper)
- 180g Tenderstem broccoli
- 2 garlic clove
- 2 carrot
- 4cm fresh ginger
- 2 British Free Range chicken breasts
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 handful of fresh coriander
Nutritional Information
Calories: 660
Protein: 54g
Carbs: 47g
Fat: 30g
Chicken laksa with quinoa
Laska with carrot noodles, zesty chicken & tenderstem broccoli
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil the kettle. Zest the lime onto the chicken and season with sea salt. Heat a large frying pan with 1 tsp oil on a medium-high heat and fry the chicken for 2-3 mins on each side until golden. Place onto a lined baking tray, then bake in the oven for 12-18 mins, or until cooked through. Keep the pan. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- In the meantime, place the quinoa in a saucepan with 500ml lightly salted boiling water. Simmer for 13-14 mins, until cooked, then drain. Trim and halve the broccoli widthways and add to the saucepan with the quinoa for the final 3-4 mins of it's cooking.
- Crush or finely chop the garlic. Finely chop or grate the ginger. Peel the carrot into ribbons.
- Return the used pan to a medium heat. Add 1 tsp oil and cook the garlic, ginger and red Thai curry paste for 1-2 mins, stirring regularly. Add the coconut milk, 200ml water and stock cube to the pan and mix together well to dissolve to stock. Bring to the boil, then reduce the heat and simmer for 5 mins.
- After 5 mins, add the carrot ribbons to the sauce and cook for 3-5 mins more, until softened and the sauce thickened. Finish the broth with the juice from one quarter of the lime and the half pack of tamari.
- Finely chop the coriander. Thinly slice the chicken. Mix half the coriander into the laksa sauce. Spoon the quinoa and broccoli into bowls then pour over the soup. Lay the chicken over the top. Garnish with the remaining coriander and a wedge of lime to squeeze on top.
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