Chicken Laksa

A healthy and delicious Chicken Laksa soup recipe that will be a hit with the family. Packed with veggies and noodles and the traditional spicy coconut flavours.

A delicious bowl of chicken laksa soup from your local takeaway is always yummy, but you can easily make it at home to get your laksa fix! This soup recipe only takes about half an hour from start to finish, and is easy to make. Both delicious and nutritious with fresh veggies and the Malaysian style spicy and coconut flavours.
Chicken Laksa recipe
I always like to cook a traditional style chicken soup for my tribe during winter. Particularly when someone’s not well, I find soup not only soothes the throat but can help with the decongestion. However, a chicken laksa with a little bit of a kick takes it a step further helping clear that blocked nose! This is a great soup for just that!
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Chicken Laksa

A healthy and delicious Chicken Laksa soup recipe that will be a hit with the family. Packed with veggies and noodles and the traditional spicy coconut flavours.
  • Author: Katrina - The Organised Housewife
  • Cook Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 5 servings 1x
  • Category: Dinner

Ingredients

Scale
  • 60g rice vermicelli noodles
  • 1 teaspoon peanut oil
  • 2 tablespoons laksa paste
  • 2 1/2 cups chicken stock
  • 1 tablespoon fish sauce
  • 500g chicken breast, cut into thin strips
  • 1 cup coconut milk
  • 100g bok choy, chopped
  • 1 green capsicum, sliced
  • 100g mushrooms, sliced
  • 2 kaffir lime leaves, finely shredded
  • fish sauce, to serve (extra)
  • 2 cups bean sprouts, trimmed, to serve
  • Fried Shallots, to serve
  • Chilli, sliced, to serve

Instructions

  1. Cook noodles following packet directions.
  2. Meanwhile, in a large saucepan, heat oil over medium-high heat.
  3. Add paste. Stir and heat through for 2 minutes.
  4. Add stock and fish sauce into saucepan. Mix and bring to the boil.
  5. Reduce heat and simmer for 5 minutes.
  6. Add chicken and coconut milk. Stir and continue to simmer for 5 minutes or until chicken has cooked through.
  7. Place bok choy, capsicum, mushrooms, lime leaves and drained noodles into saucepan. Stir and continue to cook for 2-3 minutes.
  8. Ladle soup into individual bowls. Add a splash of fish sauce to taste, and top with bean sprouts, a sprinkle of fried shallots and chilli. Serve.

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