The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thai Red Chicken Laksa with Brown Rice Noodles & Lemongrass
This fragrant laksa is a bowlful of comfort. Starring tender British free-range chicken, simmering in a rich coconutty broth, infused with lemongrass and a blend of warm spices. Serve with wide brown rice noodles, to soak up all the flavour, and garnish with zesty lime and fresh coriander.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 1 handful of fresh coriander
- 160g mangetout
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 6 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 600g British Free Range chicken thighs
- 80g creamed coconut
- 2 pak choi
- 1 fresh lemongrass stalk
- 1 unwaxed lime
- 4cm fresh ginger
- 2 pepper
Nutritional Information
Calories: 654
Protein: 41g
Carbs: 55g
Fat: 31g
Thai Red Chicken Laksa with Brown Rice Noodles & Lemongrass
This fragrant laksa is a bowlful of comfort. Starring tender British free-range chicken, simmering in a rich coconutty broth, infused with lemongrass and a blend of warm spices. Serve with wide brown rice noodles, to soak up all the flavour, and garnish with zesty lime and fresh coriander.
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Cooking Instructions
Before you start
- Boil a kettle
- Pull out 2 large saucepans, a measuring jug, a sieve & a grater
Prep time
- Dice the peppers into 1cm chunks. Finely grate the ginger. Zest and halve the lime. Use the back of a knife to bruise the length of the lemongrass. Thinly slice the pak choi
- Slice the chicken into 1cm strips. Dissolve the creamed coconut in the jug with 700ml boiling water
Start the laksa
- Heat a large saucepan with 1 tbsp oil on medium-high heat. Once hot, add the pepper and cook for 3-4 mins, until softening. Season with salt and pepper
- Stir in the Thai red paste, ginger and lime zest. Cook for 1 min, until fragrant, then stir in the stock powder and coconut mixture. Bring to the boil
Simmer the laksa & cook the noodles
- Add the lemongrass and chicken to the laksa and simmer for 11 mins, until the chicken is cooked through
- Meanwhile, bring the other large saucepan filled with salted water to a boil
- Add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
Final touches
- Roughly chop the coriander
- In the final 2 mins, add the mangetout and pak choi to the laksa and simmer until tender. Squeeze in the juice from half the lime. Season to taste
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Remove the lemongrass stalk from the laksa
- Serve the noodles into bowls, then pour over the chicken laksa. Garnish with the coriander and the remaining lime, cut into wedges
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