Chicken & Konjac Noodle Laksa
with Veggies, Coriander & Peanuts
- Gluten
- Soy
- Peanuts
- May contain traces of allergens
- Gluten
- Milk
- Sesame
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Laksa weather is officially here. 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 30g carbohydrates per serving.
Ingredients
2 clove
garlic
1
carrot
1
zucchini
Ā½
lemon
1 packet
chicken breast
1 tin
coconut milk
1 sachet
chicken-style stock powder
1 packet
konjac noodles
1 bag
baby spinach leaves
1 bag
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.)
1 pinch
chilli flakes
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
1.25 cup
water
1.5 tbs
soy sauce
(Contains: Gluten, Soy;)
Ā½ tbs
brown sugar
Utensils
Cooking Steps
Finely chop garlic. Thinly slice carrot into half moons. Cut zucchini into small chunks. Zest lemon 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 medium-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. Cook carrot and zucchini, tossing, until almost tender, 3 minutes. Add garlic and Southeast Asian spice blend and cook until fragrant, 1 minute.
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 baby spinach leaves 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. Sprinkle with crushed peanuts and chilli flakes (if using). Serve with any remaining lemon wedges.
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many found it delicious with authentic taste, though some felt it needed more seasoning or chilli for a spicier kick.
- Ease of prep:Ā Customers appreciated this as a simple, one-pot dish that was easy to make and perfect for cold weather.
- Suggestions:Ā Several suggested adding more veggies like capsicum, bean sprouts, or broccoli. Some recommended rinsing the konjac noodles first.
- Portions:Ā A few mentioned the serving size was small; adding more noodles or vegetables could make it more filling.
- Leftovers:Ā The dish thickened overnight, so some found it less soupy the next day.
