Quick Chicken Laksa Recipe

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Warm & Familiar Quick Chicken Laksa Recipe

There’s something incredibly comforting about a bowl of laksa—a rich, fragrant burst of flavors that feels like a warm hug in a bowl. My Quick Chicken Laksa Recipe brings that same satisfying experience without needing hours or complicated prep. Whether you’re cooking on a busy weeknight or craving something cozy and exotic, this recipe delivers with buttery coconut cream, spicy-sour brightness, and tender shredded chicken that melts into velvety noodles.

I love when a recipe can feel both special and approachable—and this one does just that. You’ll notice how the aromatic paste simmers gently with garlic, lemongrass, and fresh chili, building a fragrant backdrop before the coconut milk joins to create that luscious broth. Plus, the crunch of fresh beansprouts and an optional spoonful of chilli crisp bring a vibrant contrast that keeps every bite exciting.

By the time we’re finished, you’ll be serving a restaurant-worthy dish that’s simple enough for your home kitchen. Let’s jump in and make magic happen with this Quick Chicken Laksa Recipe.

Ingredient Breakdown

• Oil (1 tbsp): A neutral base that warms the spices without overpowering.
• Minced garlic (3 cloves): Brings pungent depth and mouthwatering fragrance.
• Ginger paste (2 tsp): Adds a warm, zesty note that lifts the broth.
• Lemongrass paste (1 tsp): Essential for authentic citrusy aroma; swap with fresh where possible.
• Chilli (1 finely chopped): Controls heat—use Fresno for mild, or birds eye for a sharper kick.
• Fish sauce (1 tsp): Salty umami punch that balances the richness.
• Laksa paste (200g): The heart of the dish. Choose a quality brand with balanced spice and herbs.
• Full fat coconut milk (400ml): Creates the velvety texture that makes laksa so soothing.
• Chicken stock (300ml): Adds savory depth; homemade is glorious but store-bought works great.
• Rotisserie chicken (about 480g shredded): Tender protein shortcut keeps this recipe quick and fuss-free.
• Cooked fresh vermicelli noodles (300g): Light, soft, and perfect for soaking up the broth. Dried noodles can work; soak first.
• Fresh beansprouts (200g): Provide crisp freshness for texture contrast.
• Fresh lime juice (1 tbsp): Balances all the flavors with bright acidity.
• To serve: Fresh coriander, lime wedges, chilli crisp in chilli oil, and crispy onions add bursts of color and texture.

Before You Start

Before you dive into cooking this Quick Chicken Laksa Recipe, make sure you’ve got all your ingredients prepped and ready—mince that garlic, chop the chili, shred the chicken, and measure out your liquids. Having everything at hand (mise en place) speeds up the cooking and prevents overcooking the delicate noodles and sprouts.

How to Make Quick Chicken Laksa Recipe

1. Heat the oil in a wok over medium heat until shimmering but not smoking. This creates the perfect canvas to bloom the aromatics gently.
2. Add the garlic, ginger, lemongrass paste, chopped chilli, and fish sauce. Fry, stirring constantly for about 2 minutes. You’ll notice the fragrant steam rising, and the mixture softening into a savory base—don’t let it brown; you just want those scents to release.
3. Stir in the laksa paste. Fry it for another 2-3 minutes until bubbling and fragrant. This step deepens the paste’s flavors and lets the spices toast gently, which I find makes all the difference between a flat and a vibrant broth.
4. Add the coconut milk and chicken stock. Stir together, then turn up the heat and bring the broth to a gentle boil. This mixture will thicken slightly, and you’ll see a glossy surface starting to form.
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Cook Like a Pro

When frying your paste and aromatics, keep the heat moderate to avoid burning, which can introduce bitterness. The goal is a rich, aromatic base that smells deeply fragrant but stays smooth. Also, adding the chicken stock cold can help regulate temperature so the coconut milk doesn’t split.

5. Add the shredded chicken, cooked vermicelli noodles, beansprouts, and fresh lime juice. Give everything a gentle stir so the ingredients distribute evenly. The lime juice brightens the broth right at the end, which keeps it lively and fresh.
6. Cook the mixture for 3-4 minutes, stirring frequently. This warms the noodles and beansprouts through without losing their crisp edge or becoming mushy — here’s where your timing matters most. You want that perfect textural contrast: soft noodles and tender chicken with crisp, fresh sprouts.
7. Turn off the heat and divide the laksa between four bowls. I like to use tongs for an even, tidy serve, making sure each bowl gets a good balance of chicken, noodles, and sprouts.
8. Top with fresh coriander, lime wedges, chilli crisp, and crispy fried onions. The final crunch and bursts of acidity from these toppings add that irresistible finishing touch. Don’t skip the lime juice—try squeezing a little more over your bowl just before eating to amp up the brightness.

Flavor Variations for Quick Chicken Laksa Recipe

• Spicy upgrade: Toss in extra sliced birds eye chillies or a spoonful of sambal for lovers of serious heat.
• Nutty note: Garnish with toasted peanuts or a drizzle of peanut butter stirred into the broth for creamy richness.
• Veggie boost: Add baby bok choy, shredded carrot, or wilted spinach for extra color and nutrition.
• Seafood twist: Swap chicken for cooked shrimp or firm white fish for a fresh seafood laksa.
• Creamier texture: Stir in a little coconut cream or full-fat Greek yogurt when serving for an ultra-lush mouthfeel.
• Sweet hint: Add a teaspoon of palm sugar or honey if your laksa paste is very spicy—this balances the heat beautifully.

Storage, Freezer & Reheat Tips

• Store leftover laksa broth in an airtight container in the fridge for up to 3 days. The flavors often deepen overnight.
• Keep noodles and beansprouts separate if you plan to store longer, as they can get soggy.
• Freeze cooked laksa broth (without noodles) for up to 1 month in a freezer-safe container.
• Reheat gently on the stove, adding fresh stock or water if the broth thickens too much.
• Add fresh noodles and crunchy toppings only when serving to maintain the best texture.

Quick Chicken Laksa Recipe FAQs

• Can I use dried laksa paste instead of fresh? Yes, though fresh paste tends to give a brighter flavor. If using dried, rehydrate it in a little stock before frying to help release the aroma.
• What noodles work best in this recipe? Fresh vermicelli noodles are ideal because they soften quickly and soak up the broth perfectly. Dried noodles can be substituted but soak them thoroughly beforehand to avoid clumping.
• Is this recipe spicy? It can be mild or spicy depending on your chili choice. Use Fresno chili for gentle heat or birds eye for a sharper kick. You control the spice level entirely!
• Can I make this vegetarian? You can substitute chicken with tofu or mushrooms and use vegetable stock instead of chicken stock. Just swap fish sauce for soy sauce for a plant-based umami boost.
• How long does it take to make? This Quick Chicken Laksa Recipe is designed for speed—about 20 minutes from start to finish when you have ingredients ready.

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