Quick Chicken & Vermicelli Laksa
with Asian Greens & Lime
- Gluten
- Soy
- Fish
- May contain traces of allergens
Colder months are coming, and that means lots of laksa! This version is laced with mild Southeast Asian spices and creamy coconut milk, plus fish sauce and rice vinegar for the perfect ratio of sweet, savoury and salty flavours - which the juicy chicken breast and silky vermicelli soak up beautifully. The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
2 clove
garlic
½
lime
1 packet
vermicelli noodles
1 packet
chicken breast
1 tin
coconut milk
2 packet
fish sauce & rice vinegar mix
(Contains: Fish)
1 bag
herbs
1 bag
Asian greens
¾ sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
¾ cup
water
2 tbs
soy sauce
(Contains: Gluten, Soy)
½ tbs
brown sugar
Utensils
Cooking Steps
• Boil the kettle. Finely chop garlic. Roughly chop Asian greens. Slice lime into wedges. • Place vermicelli noodles in a medium heatproof bowl. Add enough boiled water to cover noodles. Cover with a plate, then set aside until tender, 3-4 minutes. Drain the noodles, then set aside. • While noodles are soaking, chop chicken breast into 2cm chunks.
• In a large saucepan, heat a good drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl, then set aside. • Return pan to medium-high heat. Cook garlic and Southeast Asian spice blend until fragrant, 1 minute. Add coconut milk and the water. Bring to boil, then reduce heat to medium and simmer until thickened, 5-7 minutes.
• Return chicken to saucepan. Add Asian greens, the soy sauce and the brown sugar. Simmer until chicken is warmed through and greens are wilted, 2-3 minutes. • Remove pan from heat. Stir in fish sauce & rice vinegar mix. Add a squeeze of lime juice to taste.
• Divide vermicelli noodles between bowls. Pour over chicken laksa. • Tear over herb leaves. Serve with any remaining lime wedges.
Customer reviews
Review summary
Updated on July 2026- Flavour: Most customers loved the bold, warming flavours, though some found the dish too salty or more curry-like than a traditional laksa. A few noted that adding extra coconut milk helped balance the spice blend.
- Ease of prep: The recipe is quick and straightforward, making it a popular choice for busy weeknights and cold-weather cooking.
- Suggestions: Several customers recommended using chicken thigh instead of breast to avoid dryness, and many suggested adding extra vegetables such as bok choy, carrot, or baby corn to bulk out the dish. One customer found that skipping the brown sugar made no noticeable difference, and another added a tablespoon of peanut butter and sweet chilli sauce for extra depth. Toasting the garlic and spice blend on medium-high heat rather than low is important, as one customer found it burnt quickly on a lower setting.
- Leftovers: A number of customers agreed the laksa tasted even better the next day, with the flavours melding together overnight and the spice blend becoming less grainy.
- Portions: Some customers felt there were not quite enough vegetables or protein for a hearty laksa, and a few added extra greens or bought additional chicken to supplement the meal.
