Chicken Laksa

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Quick, easy and delicious to make, this laksa is a favourite in our house.

Yield: 4


  • 2 tablespoons oil
  • 2 cloves garlic, finely chopped
  • 2cm knob of ginger, grated
  • 2 tablespoons laksa paste (check package instructions as they vary immensely in heat and flavour)
  • 2 teaspoons finely chopped lemongrass (can substitute for lime zest or shredded kaffir lime leaf)
  • 4 cups (1 litre) chicken stock
  • 400ml can coconut cream
  • 1 tablespoon lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1-2 teaspoons brown or palm sugar
  • 3-4 Rangitikei free range chicken breasts, sliced
  • small handful cherry tomatoes
  • 200g dried fine or round egg noodles
  • large handful beansprouts
  • 1/3 cup coriander leaves
  • 1/4 cup mint leaves


Heat the oil in a large saucepan over a gentle heat and cook the garlic, ginger, laksa paste and lemon grass until fragrant, taking care not to burn the paste. Add a little more oil if needed.
Pour in the chicken stock, coconut cream, lime juice, soy, fish sauces and sugar. Simmer for 10 minutes before tasting, add a little salt if needed. The broth should be a balance, of sweet, sour, spicy and salty.
Add the chicken and tomatoes to the pan and simmer until chicken is cooked through.
While the chicken is cooking heat a pan of boiling salted water and cook the noodles until just tender, according to package instructions.
Divide the noodles between 4 bowls. Pour over the broth and divide the chicken and tomatoes between each bowl.
Top with bean sprouts, coriander and mint leaves.

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