Chicken Laksa Noodle Soup

    50 minutes

    This popular Indonesian spicy noodle soup has a lot of ingredients and a bit of prep but it comes together very easily. So good.

    5 people made this

    Serves: 4 

    • Soup
    • 1 onion, finely chopped
    • 2 tablespoons grated fresh ginger
    • 2 cloves garlic, crushed
    • 2 stalks lemongrass (white part only), finely sliced
    • 4 birdseye chillies, chopped
    • 4 macadamia nuts, crushed
    • 1 tablespoon shrimp paste
    • 3 tablespoons vegetable oil
    • 1 teaspoon coriander, ground
    • 1 teaspoon sweet paprika
    • 1 teaspoon turmeric
    • 1 teaspoon cumin
    • 2 cups coconut milk
    • 3 cups chicken stock
    • 2 teaspoons sugar
    • 1/2 teaspoon salt
    • Fillings
    • 150g rice vermicelli
    • 300g fresh hokkien noodles
    • 8 small prawns, cooked and peeled
    • 1 cup green beans, blanched and cut into 3cm lengths
    • 1 cup beansprouts
    • 1 cup cooked shredded chicken
    • mint, to garnish

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Using a mortar and pestle (or a food processor), blend the onion, ginger, garlic, lemongrass, chillies, macadamia nuts and shrimp paste into a paste. Meanwhile, soak the rice vermicelli in cold water for about 20 minutes.
    2. Heat a wok, add 3 tablespoons oil and bring to high heat. Fry the paste for five minutes but do not allow to brown. Reduce heat to low and add coriander, paprika, turmeric and cumin and simmer, stirring often, for two minutes.
    3. Add coconut milk, stock, sugar and salt to the paste and bring to the boil. Meanwhile, pour boiling water over the vermicelli and the hokkien noodles, leave for two minutes and rinse.
    4. Distribute the noodles, the vermicelli, beans, beansprouts, chicken and prawns in four deep bowls. Add hot stock to each bowl and scatter mint leaves on top.

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    This is spectacular! Once you have all your ingredients together it comes together really quickly. A keeper.  -  17 Jan 2013