Chicken Laksa
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This chicken laksa is one of my go to weeknight dinners because it comes together in just 45 minutes from start to table. The beauty of this recipe is that it relies on a good quality laksa paste, which does all the heavy lifting for you, so you don't need to hunt down a dozen spices. Chicken breast is wonderfully lean and cooks quickly, plus it's packed with protein to keep you satisfied. The coconut milk makes everything silky and rich, while the fresh bok choy and mushrooms add nutrients and a nice textural contrast. Serve it with rice noodles and a squeeze of lime, and you've got a restaurant quality curry that won't break the bank or steal your evening away.
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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