Quick Chicken Laksa Recipe

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The Comfort of Quick Chicken Laksa Recipe

Laksa is a dish that wraps you in warmth with every spoonful—a beautiful marriage of spicy, creamy, and fresh flavors that feels like a cozy hug on a cool day. I love how this Quick Chicken Laksa Recipe brings that comforting feeling to your kitchen in under 30 minutes, making it perfect for when you want something satisfying but don’t have hours to spend stirring a pot.

You’ll notice that the aroma of lemongrass and coconut milk fills the kitchen early on, promising a bowl that’s both fragrant and creamy. Whether you’re after a quick weeknight dinner or something that impresses without fuss, this recipe hits that sweet spot. Plus, it’s a wonderful way to use shredded rotisserie chicken for a meal that feels special but is easy to pull together.

This recipe captures the essence of traditional laksa but trims down the complexity—meaning less chopping and fewer pantry exotica, while keeping the soul of the dish intact. You’ll be slurping up noodles in spicy, velvety broth before you know it.

Ingredient Guide

• Oil (1 tbsp): The starting point for frying your aromatics; a neutral oil works best.
• Garlic (3 cloves, minced): Adds a punch of savory depth; fresh always wins.
• Ginger paste (2 tsp): Bright and warming, bringing a subtle zing.
• Lemongrass paste (1 tsp): Key to that citrusy, fragrant laksa vibe—substitute with fresh lemongrass if you like.
• Red chilli (1 finely chopped): Choose mild Fresno for subtle heat or birds eye for a bolder kick.
• Fish sauce (1 tsp): Adds umami richness—don’t skip this, it rounds out the flavors.
• Laksa paste (200 g / 7oz): The heart of the dish; pick a brand you trust or homemade if you have time.
• Full-fat coconut milk (400 ml / 14 oz): Offers that creamy lusciousness that makes laksa feel indulgent.
• Chicken stock (300 ml / 10.5 fl oz): Dilutes and layers the broth’s flavor; homemade or store-bought is fine.
• Cooked rotisserie chicken (about 480g / 1 lb, shredded): Super convenient, tender, and flavorful protein.
• Cooked fresh vermicelli noodles (300 g / 10.5 oz): Soft and silky; if you use dried noodles, soak them beforehand to avoid clumping.
• Fresh beansprouts (200 g / 7 oz): Adds a crisp freshness that cuts through the richness.
• Fresh lime juice (1 tbsp): This brightens the entire bowl at the end—don’t skip for best balance.
• To serve: Fresh coriander, lime wedges, chilli crisp in chilli oil, crispy onions—each layer adding bursts of texture and zest.

Prep Before You Begin

Before you start, take a moment to gather and prep your ingredients—mince the garlic, crumble the chicken, chop the chilli, and measure out your liquids. The noodles and beansprouts should be rinsed and ready to go. This recipe moves quickly, so having your mise en place in place really helps the process flow.

How to Make Quick Chicken Laksa Recipe

1. Heat the oil in a wok over medium heat until shimmering but not smoking—you’ll start from here to release all those glorious aromas.
2. Add the garlic, ginger, lemongrass paste, chopped chilli, and fish sauce. Fry while stirring constantly for 2 minutes, until the mixture smells aromatic and soft but not burnt.
3. Stir in the laksa paste and fry for an additional 2-3 minutes. You’ll notice the paste bubbling and its fragrance intensifying—that’s the backbone of your soup developing deep flavor.

4. Add the coconut milk and chicken stock. Stir to combine, then crank the heat a bit to bring it all to a lively boil—the mixture should be velvety and opulent in color.
5. Incorporate the shredded chicken, cooked vermicelli noodles, fresh beansprouts, and lime juice. Give everything a gentle toss to blend the textures and flavors together. You’ll enjoy the combination of silky noodles and crisp sprouts soaking up the spicy broth.
6. Cook for 3-4 minutes, stirring frequently to keep ingredients moving without breaking them apart. This ensures the chicken heats through evenly and the beansprouts retain a little crunch.
7. Turn off the heat and use tongs to divide the laksa between four bowls. The broth will be steaming, inviting, and aromatic at this stage, so be sure to garnish immediately.
8. Top with fresh coriander, lime wedges, chilli crisp, and crispy fried onions. Each adds a final burst of freshness, acidity, and crunch that elevates the dish beyond comfort food to something truly memorable.

Creative Variations for Quick Chicken Laksa Recipe

• Swap chicken for prawns or tofu to accommodate different diets and textures.
• Add a handful of bok choy or spinach for an extra vegetable boost with contrasting colors.
• Use dried vermicelli? Soak them 5-10 minutes in warm water beforehand to achieve that perfect tender bite.
• For a smoky twist, stir in a spoonful of charred chili oil or smoked paprika.
• Include a soft-boiled egg on top for a rich, velvety element that’s pure indulgence.
• Finish with a sprinkle of toasted peanuts for texture and a hint of nuttiness.

Storage, Freezing & Reheating

• Refrigerate leftovers in an airtight container for up to 3 days, but keep noodles separate if possible to avoid them becoming mushy.
• Freeze the broth and chicken mixture without noodles for up to 2 months; reheat gently on low to preserve texture.
• When reheating, add fresh noodles or beansprouts just before serving to maintain their fresh crunch and avoid limpness.
• Always stir gently and check seasoning after reheating—sometimes a little extra lime juice or fish sauce freshens up the flavors.

Quick Chicken Laksa Recipe FAQs

• Can I make this laksa without laksa paste? You can, but the paste is key for authentic flavor. Consider making your own or finding a high-quality store-bought version for best results.
• Are fresh vermicelli noodles necessary? Fresh noodles offer the best texture, but dried noodles soaked well can work in a pinch.
• Can I prepare this ahead of time? Absolutely! Make the broth and shred the chicken in advance. Add noodles and beansprouts just before serving for the best texture.
• How spicy is this laksa? It’s customizable! Use mild chillies for a gentle heat or birds eye chillies if you like a fiery kick.
• What can I use instead of rotisserie chicken? Leftover cooked chicken, shredded poached chicken breast, or even cooked duck can be great alternatives.

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