Chicken Laksa

Easy Chicken Laksa Recipe

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Laksa is rich in flavors, and this Indo-Chinese dish makes a fantastic meal. The dish is spicy and aromatic. You will be pleased how easy it is to prepare as well.


  • 2 tablespoons sunflower oil
  • 1 cup (250ml) coconut milk
  • 1 lb 2 oz (500g) sliced chicken thigh fillets
  • 1/3 cup (100g) laksa paste
  • 1 tablespoon grated palm sugar
  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 1 1/2 cups (375ml) chicken stock
  • 2 shredded kaffir lime leaves
  • 7 oz (200g) dried vermicelli rice noodles
  • 2 cups (160g) bean sprouts
  • 1/2 cup (28g) Thai basil leaves
  • 1/2 cup (28g) cilantro leaves
  • Fried shallots and sliced red chilli, for garnish


  1. Heat the oil in a wok over a medium-high heat.
  2. Season the chicken, then stir-fry it in batches for 4 minutes or until just golden. Remove the chicken from the wok.
  3. Add the laksa paste to the wok and stir-fry for 1 minute or until fragrant.
  4. Return the chicken and add the coconut milk, stock, kaffir lime and 1/2 cup (125ml) of water.
  5. Bring the soup to the boil then turn the heat down to medium-low.
  6. Simmer for 10 minutes or until chicken is cooked.
  7. Stir in fish sauce, sugar and lime juice to taste.
  8. Cook the noodles following the instructions on the packet.
  9. Drain the noodles and divide between 4 serving bowls.
  10. Ladle the laksa over the noodles and top with the bean sprouts, Thai basil, cilantro, shallot, quail egg and chili.


If you like, you can add quail eggs to this dish. Put 8 in a pot of cold water, bring to the boil then cook for 3-4 minutes or until hard-boiled. Rinse under cold water, then peel, halve and use to garnish the chicken curry laksa.