Chicken laksa

Forget takeaway when homemade tastes this good!

  • 30 mins cooking
  • Serves 4
  • Print
Spicy chicken noodle soup, chicken laksa is like soul food with fire. Quick, easy and nourishing, this is the perfect hump day dinner.
Looking for more chicken soup recipes or more Malaysian recipes?


  • 600 gram cooked chicken (half a barbecued chicken)
  • 1/2 cup laksa paste
  • 400 millilitre can coconut milk
  • 1 litre (4 cups) chicken stock
  • 4 kaffir lime leaves, torn
  • 150 gram dried rice noodles
  • 175 gram singapore noodles
  • 125 gram bean sprouts
  • 1 1/2 tablespoon palm sugar, grated
  • 1/4 cup (80 millilitres) lime juice
  • 2 tablespoon fish sauce
  • 100 gram fried tofu puffs, halved
  • 1/2 cup fresh coriander leaves
  • 1/2 cup fresh vietnamese mint leaves


  • 1
    Shred chicken and set aside.
  • 2
    Drain any excess oil from the laksa paste and discard.
  • 3
    In a medium saucepan, combine coconut milk, stock and lime leaves; bring to the boil. Add laksa paste and stir until combined. Simmer 5 minutes.
  • 4
    Meanwhile, place noodles in separate bowl and cover with boiling water. Stand until just tender; drain. Divide noodles, half of the sprouts and half of the chicken among the serving bowls.
  • 5
    Stir sugar, juice, sauce, tofu and remaining chicken into laksa; simmer 2 minutes or until hot; check the seasoning.
  • 6
    Ladle laksa broth over noodles; sprinkle with remaining sprouts and herbs. Serve immediately.

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