Tasty Chicken Laksa

Posted on: March 13th, 2009 by admin 1 Comment

This is our version of Chicken Laksa, lovely.

  • 1 liter (about 2 pints) chicken (or vegetable) stock
  • 2 tsp vegetable or sesame oil
  • 400 g (14oz) chicken cut into thin strips
  • 210 g jar (7.4oz) Malaysian laksa paste (or a good thai/vietnamese red curry paste)
  • 400 ml can (1 1/2 c) coconut milk
  • 2 kaffir lime leaves, shredded
  • 250 g (8.5oz) rice vermicelli noodles
  • 150 g (5oz) fried, diced tofu puffs
  • 4 spring onions
  • 1 c bean sprouts
  • 2 tbsp Vietnamese mint
  • l lime to serve


Bring stock to a boil.

Heat oil and brown chicken. Add laksa paste and cook for 1 min. Add stock, coconut milk and lime leaves. Bring to a boil, then reduce heat and simmer for about 10 min. Place noodles in bowl and cover with boiling water. Soak for 5 minutes, drain and divide among 4 soup bowls, followed by tofu and spring onion. Spoon the soup into the bowls and add bean sprouts and mint. Add a squeeze of lime to serve. This is a great recipe to make vegetarian too, just don’t use the chicken obviously and use veggie stock. If you can do seafood, it is also divine with prawns/shrimp.

Original recipe adapted from: Fast soups, Womans weekly book, by Susan Tomney.

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One Response

  1. Sounds great, simple and packed with flavour!

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