Chicken Laksa

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Easy to make, authentic dish
Preparation time5 minutes
Cooking time15 minutes


  • 3-4 tablespoons laksa paste
  • 1 clove garlic, crushed
  • 2 cups chicken stock
  • 2 cups coconut milk
  • 300g cooked chicken, shredded
  • 150g store bought fried tofu (optional)
  • 250g rice vermicelli noodles, cooked and drained
  • 100g bean sprouts
  • ½ cup fresh coriander leaves
  • 4 green onions (shallots), thinly sliced
  • Lime wedges, to serve


  1. Heat wok. Add paste and garlic and stir fry for 1-2 minutes or until fragrant. Add stock and coconut milk and simmer, stirring occasionally for 3-5 minutes.
  2. Add chicken and tofu to liquid and cook until heated through.
  3. Divide warm noodles among four bowls. Ladle liquid with chicken and tofu among the bowls.
  4. Top with bean sprouts, coriander leaves and green onions.