Chicken Laksa

Posted on 23 Jun 2014

Laksa is a quite popular spicy noodle soup, from the regions of China, Singapore, Malaysia & Indonesia, as such many variations and regional differences.

This recipe is for a chicken laksa but it could also be made using white fish or shrimp and the addition of vegetables such as bok choy or shredded carrot wouldn’t go astray either.


Amount Ingredient Notes
1 kg (2 lb) chicken thigh fillets sliced
2 tablespoons peanut oil (or sunflower oil)
4 tablespoons laksa curry paste storebought or homemade
3 cups chicken stock
1 16-oz can coconut milk
1 lime, juice of
2 kaffir lime leaves or the rind of 1 lime
2 tablespoons crushed rock sugar or light brown sugar
2 tablespoons fish sauce
800g (a box) dried vermicelli rice noodles
salt to taste


|—|—|—| |2 cups|bean sprouts|—| |½ cup|Thai basil leaves|—| |½ cup|cilantro (coriandre) leaves|—| |½ cup|green onions (scallions)|sliced on a bias| |1-2|green chilies|seeded & thinly sliced| |4|hardboiled eggs|shelled & quartered| |—|lime slices|—| |—|crispy fried shallots|optional|


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