Chicken & Konjac Noodle Laksa
with Sautéed Veggies & Peanuts
If you're craving this coconutty, Southeast Asian-style soup but could do without all the carby noodles, this version is for you. Konjac noodles have fewer carbs than udon or rice noodles, but deliver the same slurp-factor and soak up the fragrant soup beautifully.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 clove
Garlic
1 packet
Asian greens
1 head
broccoli
½
lime
1 packet
chicken thigh
1 sachet
Southeast Asian Spice Blend
1 packet
coconut milk
1 packet
chicken stock pot
1 packet
konjac noodles
½ packet
coriander
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
1.25 cup
water
1.5 tbs
soy sauce
(Contains: Gluten, Soy;)
½ tbs
brown sugar
Utensils
Cooking Steps
• Finely chop garlic. • Roughly chop Asian greens. • Chop broccoli (including stalk!) into small florets. • Zest lime to get a pinch and cut into wedges. • Cut chicken breast into 2cm chunks.
• In a large saucepan, 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 bowl.
• Return pan to medium-high heat with a drizzle of olive oil. Add broccoli and cook, tossing, until softened, 5-6 minutes. • Add garlic and Southeast Asian spice blend and cook until fragrant, 1 minute.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Add the water, coconut milk, the soy sauce, brown sugar and chicken-style stock powder. • Bring to a boil, then reduce heat to medium and simmer until slightly thickened, 3-5 minutes. • Stir through konjac noodles until warmed through, 30 seconds.
• Return chicken to pan, then add Asian greens and cook, stirring, until wilted, 1-2 minutes. • Add lemon zest and a good squeeze of lemon juice. Stir to combine. Season with salt and pepper to taste.
• Divide chicken and konjac noodle laksa between bowls. • Tear over coriander (see ingredients). Sprinkle with crushed peanuts. • Serve with any remaining lemon wedges. Enjoy!
