Name: Quick Chicken Laksa Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Malaysian
Ingredients: 1 tbsp oil; 3 cloves minced garlic; 2 tsp ginger paste; 1 tsp lemongrass paste; 1 finely chopped red chilli; 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 taste); Fresh coriander (cilantro); Fresh lime wedges; Chilli crisp in chilli oil; Crispy onions

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Introduction

Quick Chicken Laksa is a flavorful and comforting Southeast Asian noodle soup that comes together in no time. This rich, coconut-based dish is perfect for busy evenings when you want something warm and satisfying without a long cook time.

A black bowl filled with a rich yellow curry broth and thin noodles forms the base layer, topped with shredded light beige chicken pieces mixed throughout. Bright green cilantro leaves and small red chili pieces are scattered on the surface. In the center, there is a heap of dark red chili paste, adding texture and contrast. On one side of the bowl, two lime wedges with pale green skin and flesh lean against the noodles. A pair of black chopsticks is lifting a mix of noodles and chicken above the bowl. The scene is set on a dark brown surface with a blurred orange cloth and small white bowls holding spices or condiments in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp oil
3 cloves minced garlic
2 tsp ginger paste
1 tsp lemongrass paste
1 finely chopped red chilli
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, 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
Fresh coriander (cilantro)
Fresh lime wedges
Chilli crisp in chilli oil
Crispy onions

Instructions

Step 1: Heat the oil in a wok over medium heat.
Step 2: Add the minced garlic, ginger paste, lemongrass paste, chopped red chilli, and fish sauce. Fry, stirring constantly, for 2 minutes.
Step 3: Stir in the laksa paste and fry for another 2–3 minutes until it bubbles and becomes fragrant.
Step 4: Pour in the coconut milk and chicken stock. Stir to combine, increase the heat, and bring the mixture to a boil.
Step 5: Add the shredded chicken, cooked vermicelli noodles, beansprouts, and lime juice to the wok.
Step 6: Cook for 3–4 minutes, stirring gently to keep everything moving, until the chicken, noodles, and beansprouts are heated through.
Step 7: Turn off the heat and use tongs to divide the chicken, noodles, and beansprouts evenly into four bowls.
Step 8: Serve the laksa topped with fresh coriander, lime wedges, chilli crisp, and crispy fried onions.

Tips & Variations

If fresh vermicelli noodles aren’t available, dried vermicelli can be used, but soak them according to package instructions before adding to the soup.
Adjust the heat by varying the amount of red chilli or by adding more chilli crisp to taste.
Use leftover cooked chicken or rotisserie chicken to save time and add great flavor.

Storage

Store any leftover laksa in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently on the stove to avoid curdling the coconut milk. Add fresh beansprouts and toppings just before serving to keep them crisp.

How to Serve

The dish is presented in a deep dark bowl placed on a white marbled surface with an orange cloth underneath. It has a base of creamy yellowish broth filled with thin, soft noodles mixed with shredded light brown chicken pieces. On top, there is a generous heap of dark red, chunky chili sauce positioned near the center, along with bright green chopped cilantro scattered around. To one side, there is a small pile of crispy fried shallots in a golden brown color. Three thin slices of fresh lime, two light green and one dark green, rest on the edge of the bowl, adding freshness and color contrast. In the background, a small white bowl contains extra crispy shallots and cilantro. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chicken laksa from scratch without store-bought laksa paste?

Yes, but making laksa paste from scratch requires blending various spices and herbs like dried chillies, turmeric, galangal, lemongrass, and shrimp paste. Using store-bought laksa paste saves time and still delivers great flavor.

Is coconut milk necessary in laksa?

Coconut milk gives laksa its rich, creamy texture and distinct taste. While you can reduce the amount or substitute with lighter coconut milk, it might affect the flavor and creaminess of the soup.