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Quick Chicken Laksa Recipe

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★★★★★

4.6 from 142 reviews

Quick Chicken Laksa is a flavorful and aromatic Malaysian-inspired noodle soup featuring tender shredded rotisserie chicken, vermicelli noodles, and fresh beansprouts simmered in a rich and creamy coconut milk broth infused with fragrant spices like lemongrass, ginger, and laksa paste. This easy-to-make recipe is perfect for a comforting weeknight meal packed with vibrant flavors and a hint of heat from fresh chilies.

Ingredients

Scale

Main 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)

For Garnish

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

Instructions

  1. Heat the Oil. Warm 1 tablespoon of oil in a wok over medium heat to prepare for frying aromatic ingredients.
  2. Cook Aromatics. Add minced garlic, ginger paste, lemongrass paste, finely chopped red chilli, and fish sauce to the wok. Fry while stirring constantly for 2 minutes until fragrant and softened.
  3. Fry Laksa Paste. Stir in the laksa paste and continue frying for another 2 to 3 minutes until the paste bubbles and releases its aroma.
  4. Add Liquids and Bring to Boil. Pour in the coconut milk and chicken stock. Stir to combine, increase the heat, and bring the mixture to a boil.
  5. Add Chicken and Noodles. Incorporate the shredded rotisserie chicken, cooked vermicelli noodles, fresh beansprouts, and fresh lime juice into the boiling broth.
  6. Simmer Briefly. Cook for 3 to 4 minutes, stirring continuously to keep the ingredients moving and ensure they are heated through thoroughly.
  7. Serve the Laksa. Turn off the heat and use tongs to distribute the chicken, noodles, and beansprouts evenly into four bowls.
  8. Garnish and Enjoy. Top each bowl with fresh coriander, lime wedges, chilli crisp in chilli oil, and crispy fried onions before serving.

Notes

  • You can use dried vermicelli noodles; soak them in hot water until soft before adding.
  • For laksa paste, choose a good quality brand available at Asian supermarkets or make your own for fresher taste.
  • Adjust the amount of red chilli or chilli crisp to control the spiciness.
  • The rotisserie chicken saves time but you can also poach or roast your own chicken.

Keywords: Chicken Laksa, Malaysian Laksa, Coconut Milk Soup, Vermicelli Noodles, Quick Laksa, Asian Soup, Spicy Noodle Soup

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