Chicken Laksa

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.


  • 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


  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.