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Quick Chicken Laksa Recipe

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5 from 63 reviews

This Quick Chicken Laksa is a vibrant and flavorful Malaysian-inspired noodle soup featuring a rich, spicy laksa paste cooked with aromatic garlic, ginger, lemongrass, and coconut milk. Tender shredded rotisserie chicken and fresh vermicelli noodles are combined with crunchy beansprouts and zesty lime juice, then garnished with fresh coriander, lime wedges, chilli crisp, and crispy fried onions for a comforting, aromatic meal that’s ready in just 20 minutes.

Ingredients

Base Ingredients

  • 1 tbsp oil
  • 3 cloves minced garlic
  • 2 tsp ginger paste
  • 1 tsp lemongrass paste
  • 1 finely chopped red chilli (use mild Fresno or hotter birds eye chilli)
  • 1 tsp fish sauce

Laksa Broth

  • 200 g (7 oz) laksa paste
  • 400 ml (14 oz) jar full fat coconut milk
  • 300 ml (10.5 fl oz) chicken stock

Main Ingredients

  • 1 small cooked rotisserie chicken, meat 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 oil and aromatics: Heat 1 tablespoon of oil in a wok over medium heat. Add 3 cloves of minced garlic, 2 teaspoons ginger paste, 1 teaspoon lemongrass paste, 1 finely chopped red chilli, and 1 teaspoon fish sauce. Stir-fry constantly for 2 minutes until fragrant.
  2. Add laksa paste: Stir in 200 grams of laksa paste and cook for another 2-3 minutes, stirring frequently until the paste is bubbling and aromatic.
  3. Add liquids and bring to boil: Pour in 400 ml of full fat coconut milk and 300 ml of chicken stock, stirring to combine. Increase heat and bring the broth to a boil.
  4. Add chicken and noodles: Add shredded rotisserie chicken (about 480 g), 300 grams of cooked fresh vermicelli noodles, 200 grams of fresh beansprouts, and 1 tablespoon of fresh lime juice to the wok.
  5. Cook and heat through: Stir continuously for 3-4 minutes, making sure the chicken, noodles, and beansprouts are heated through and well mixed. Then turn off the heat.
  6. Serve: Divide the laksa evenly into four bowls using tongs. Top each bowl with fresh coriander, lime wedges, chilli crisp, and crispy fried onions. Serve immediately for best flavor and texture.

Notes

  • If using dried vermicelli noodles, soak them in warm water until softened before adding to the laksa.
  • Choose laksa paste brand according to preferred spice level; adjust amount if you like it milder or hotter.
  • Rotisserie chicken saves cooking time but can be replaced with cooked shredded chicken breast if preferred.

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