Chicken Laksa
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
A fragrant and creamy Southeast Asian curry soup loaded with tender chicken, noodles, and fresh vegetables in a rich coconut broth infused with aromatic spices.
Ella x
Ingredients
- 500 gchicken breast(cut into bite-sized pieces)
- 4 tablespoonslaksa paste
- 400 mlcoconut milk
- 600 mlchicken stock
- 250 grice noodles
- 200 gbok choy(chopped)
- 150 gmushrooms(sliced)
- 1red capsicum(thinly sliced)
- 1lime
- 2 teaspoonsfish sauce
- 1 teaspoonpalm sugar
- 30 gfresh coriander(chopped)
- 2 tablespoonsoil
Detail level
Instructions
- 1
Heat oil in a large pot over medium-high heat. Add the laksa paste and fry for 2 minutes, stirring constantly until fragrant and the oil begins to separate.
Tip: Cooking the paste first helps release the complex flavours of the spices.
- 2
Pour in the chicken stock and coconut milk, stirring well to combine. Bring to a gentle simmer.
- 3
Add the diced chicken pieces to the simmering broth and cook for 8-10 minutes until the chicken is cooked through.
Tip: Don't let the broth boil aggressively or the coconut milk may separate.
- 4
Meanwhile, cook the rice noodles according to package directions in a separate pot. Drain and divide between serving bowls.
- 5
Add the sliced mushrooms and capsicum to the laksa broth and simmer for 3 minutes.
- 6
Add the bok choy to the pot and cook for another 2 minutes until just tender but still vibrant.
Tip: Bok choy cooks quickly, so add it near the end to preserve its texture and colour.
- 7
Stir in the fish sauce and palm sugar, then squeeze in the juice of half the lime. Taste and adjust seasoning as needed.
Tip: The balance of fish sauce, sugar, and lime creates the signature laksa flavour profile.
- 8
Ladle the hot laksa broth and vegetables over the noodles in each bowl. Garnish generously with fresh coriander and serve immediately with lime wedges on the side.
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