Full of flavour and served with crispy fried noodles, this spicy chicken soup is a Laksa with a difference.


  • 245g Five Tastes Laksa Meal Kit

  • 1 cup peanut oil

  • 300g chicken breast fillet, diced

  • 1 cup chicken stock

  • 1 teaspoon sugar

  • 3 cups finely shredded Chinese Cabbage

  • 1 cup bean sprouts

  • 3 spring onions, chopped finely

  • 1 cup coriander leaves

  • 1 lime


  • 1.

    Partially cook the Laksa noodles in boiling water for 4 minutes.  Drain, pat dry and place on a plate (do not place on absorbent paper as noodles will stick).

  • 2.

    Heat peanut oil in a wok until hot.  Divide noodles into three portions and cook in batches until browned and crisp.  Remove from oil and drain on absorbent paper. Reserve 1 tablespoon of oil in wok, allowing remaining oil to cool before discarding.

  • 3.

    Stir 1 tablespoon of Laksa Paste through the chicken and mix well. Reheat wok containing 1 tablespoon of reserved peanut oil and cook chicken for 3-4 minutes until cooked through and lightly browned. Remove chicken and keep warm.

  • 4.

    Stir remaining paste, coconut milk, stock, fish sauce and sugar in wok.  Bring to the boil.

  • 5.

    Place cabbage in serving bowls, top with bean sprouts, spring onions and coriander. Ladle hot Laksa soup over the cabbage and top with cooked chicken.  Add a squeeze of lime and top with crispy noodles.

Nutritional information

Nutritional analysis per serving (3 servings)

  • Energy 875kj
  • Fat Total 82g
  • Saturated Fat 15g
  • Protein 25g
  • Carbohydrate 11g
  • Sugar 5g
  • Sodium 230mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Garnish with freshly cut chilli. Take care when chopping chilli, we recommend using food handling gloves to avoid irritation to skin. 

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