Chicken Laksa

Chicken Laksa


12 people made this

Laksa is a wonderful spicy Asian soup that seems to work as well in summer as it does in winter, this is my easy chicken version.

Serves: 4 

  • 150g rice vermicelli noodles
  • 150g egg noodles
  • 1/2 cup laksa paste (see tip)
  • 1 tin (400ml) coconut cream
  • 2 cups chicken stock
  • 2 bok choy, quartered
  • 8 frozen deap fried tofu pieces
  • 1/2 large barbecued chicken, skined and boned, meat diced
  • bean sprouts, to serve
  • fried shallots, to serve

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate then Drain.
  2. Heat a large saucepan over medium heat. Add laksa paste then stir fry for 1 minutes or until fragrant. Add coconut cream and stock. Bring to the boil. Add chicken and bok choy. Reduce heat to low. Simmer for 2 to 3 minutes. Add the tofu and diced chicken.
  3. Divide noodles between 4 bowls. Spoon over coconut laksa soup. Top with beansprouts and fried shallots to serve.

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Reviews (2)


First time ever cooking this and I gotta admit it is awesome too awhile getting the ingredients as Coles did not have pre cooked deep fried tofu so had to make it myself - 29 May 2015


Love it! - 19 Jan 2015

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