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Quick Chicken Laksa Recipe

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4.6 from 97 reviews

This Quick Chicken Laksa recipe is a flavorful and comforting Southeast Asian noodle soup that combines fragrant spices, creamy coconut milk, tender shredded chicken, and fresh vegetables. Ready in just 20 minutes, this vibrant dish is perfect for a fast, satisfying meal that doesn’t compromise on taste.

Ingredients

Base

  • 1 tbsp oil
  • 3 cloves minced garlic
  • 2 tsp ginger paste
  • 1 tsp lemongrass paste
  • 1 finely chopped red chilli (use a mild variety such as Fresno or 1-2 birds eye chillies for more heat)
  • 1 tsp fish sauce

Spice Paste

  • 200 g (7 oz) laksa paste

Liquids

  • 400 ml (14 oz) jar full fat coconut milk
  • 300 ml (10.5 fl oz) chicken stock

Main Ingredients

  • 1 small cooked rotisserie chicken, meat taken off and shredded (about 480 g/1 lb)
  • 300 g (10.5 oz) cooked fresh vermicelli noodles
  • 200 g (7 oz) fresh beansprouts
  • 1 tbsp fresh lime juice (to taste)

To Serve

  • Fresh coriander (cilantro)
  • Fresh lime wedges
  • Chilli crisp in chilli oil
  • Crispy fried onions

Instructions

  1. Heat the oil: Place 1 tablespoon of oil in a wok over medium heat to warm up and prepare for sautéing the aromatics.
  2. Sauté aromatics: Add the minced garlic, ginger paste, lemongrass paste, chopped red chilli, and fish sauce to the hot oil. Stir constantly and fry for 2 minutes until fragrant.
  3. Add laksa paste: Stir in the 200 g laksa paste and continue frying for 2-3 minutes until it bubbles and releases its aromas, ensuring the spices are well cooked.
  4. Add coconut milk and stock: Pour in the full fat coconut milk and chicken stock. Stir to combine, increase the heat, and bring the mixture to a boil to meld flavors.
  5. Incorporate main ingredients: Add the shredded rotisserie chicken, cooked vermicelli noodles, fresh beansprouts, and lime juice. Stir gently but continuously to mix everything evenly.
  6. Cook to heat through: Cook the mixture for 3-4 minutes, stirring frequently to keep ingredients moving and to heat the chicken, noodles, and beansprouts thoroughly without overcooking.
  7. Serve: Turn off the heat and divide the laksa between four bowls. Garnish with fresh coriander leaves, lime wedges, chilli crisp in chilli oil, and crispy fried onions for added texture and flavor.

Notes

  • For laksa paste, brands such as Aroy-D or Prima Taste are reliable options found in Asian supermarkets.
  • If using dried vermicelli noodles, soak them in warm water until softened before adding.
  • Adjust the level of chilli based on your heat preference, using Fresno peppers for mild or birds eye chillies for more spice.
  • This recipe uses pre-cooked rotisserie chicken for convenience, but you can alternatively poach or roast chicken breasts and shred them.

Find it online: https://oliviabakes.com/quick-chicken-laksa-recipe/