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Quick Chicken Laksa Recipe

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5 from 4 reviews

Quick Chicken Laksa is a vibrant and flavorful Malaysian-inspired noodle soup that comes together rapidly using fragrant laksa paste, coconut milk, and shredded rotisserie chicken. This recipe is perfect for a comforting weeknight dinner that’s rich, creamy, and spicy, served with fresh herbs and crunchy toppings.

Ingredients

Main Ingredients

  • 1 tbsp oil
  • 3 cloves minced garlic
  • 2 tsp ginger paste
  • 1 tsp lemongrass paste
  • 1 finely chopped red chilli (mild variety such as Fresno)
  • 1 tsp fish sauce
  • 200 g (7 oz) laksa paste
  • 400 ml (14 oz) full fat coconut milk
  • 300 ml (10.5 fl oz) chicken stock
  • 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 Serve

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

Instructions

  1. Heat the oil: Heat 1 tablespoon of oil in a wok over medium heat to prepare for frying the aromatics.
  2. Fry aromatics: Add minced garlic, ginger paste, lemongrass paste, chopped red chilli, and fish sauce to the wok. Stir constantly and fry for 2 minutes until fragrant.
  3. Add laksa paste: Stir in 200 grams of laksa paste and continue frying for 2 to 3 minutes more until the paste bubbles and releases its aromas.
  4. Add liquids: Pour in 400 ml of full fat coconut milk and 300 ml of chicken stock. Stir well, increase the heat, and bring the mixture to a boil.
  5. Combine main ingredients: Add shredded rotisserie chicken, cooked vermicelli noodles, fresh beansprouts, and lime juice into the wok. Stir to combine all ingredients thoroughly.
  6. Cook and heat through: Continue cooking for 3 to 4 minutes while stirring to keep everything moving, ensuring the chicken, noodles, and beansprouts are heated through.
  7. Serve: Turn off the heat and use tongs to divide the laksa mixture evenly between four bowls. Top with fresh coriander, lime wedges, chilli crisp, and crispy fried onions before serving.

Notes

  • For a milder flavour, use Fresno chillies instead of hotter bird’s eye chillies.
  • If using dried vermicelli noodles, soak them in hot water until soft before adding.
  • Adjust lime juice to taste for desired brightness and acidity.
  • Laksa paste brands vary in spiciness; select one that suits your preferred heat level.
  • Using a pre-cooked rotisserie chicken speeds up preparation without sacrificing flavor.
  • Substitute coconut milk with light coconut milk for a lower fat version, but note the soup will be less creamy.

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