Chicken Laksa
Dive into the warm, aromatic world of Chicken Laksa, a classic Southeast Asian noodle soup that’s bursting with bold flavors and vibrant colors. This comforting recipe combines tender strips of chicken thighs simmered in a rich, creamy coconut milk broth seasoned with red curry paste, ginger, and garlic. Infused with a perfect balance of savory fish sauce, a touch of sweetness from brown sugar, and a touch of heat from optional red chili, the broth is delightfully complex yet easy to prepare. Served over soft rice noodles and topped with crunchy bean sprouts, fresh cilantro, green onions, and a squeeze of lime, this dish delivers an irresistible blend of textures and freshness. Perfect for a quick weeknight dinner or a cozy family meal, Chicken Laksa is a must-try for lovers of flavorful, Asian-inspired cuisine.
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Recipe Information
Ingredients
- 500 g chicken thighs (boneless, skinless)
- 1 yellow onion
- 4 garlic cloves
- 1 tbsp ginger
- 3 tbsp red curry paste
- 400 ml coconut milk
- 750 ml chicken stock
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 250 g rice noodles
- 1 cup bean sprouts
- 0.5 bunch fresh cilantro
- 2 green onions
- 1 lime
- 2 tbsp vegetable oil
- 1 red chili (optional, for garnish)
Instructions
Slice the chicken thighs into thin strips and set aside.
Finely chop the onion, garlic, and ginger. Thinly slice the red chili, cilantro, and green onions for garnish, and cut the lime into wedges.
Soak the rice noodles in warm water according to the package instructions until soft, then drain and set aside.
Heat the vegetable oil in a pot over medium heat. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
Stir in the red curry paste and cook for another 2 minutes, allowing the aromatics to blend.
Add the chicken strips to the pot and cook for 4-5 minutes, stirring frequently, until they are mostly cooked through.
Pour in the coconut milk and chicken stock, then bring the mixture to a gentle simmer.
Stir in the fish sauce and brown sugar, then taste and adjust seasonings as needed.
Simmer for 10-15 minutes until the chicken is fully cooked and the broth is flavorful.
To serve, divide the softened rice noodles into bowls. Ladle the hot laksa broth over the noodles, ensuring each bowl gets pieces of chicken.
Top with bean sprouts, fresh cilantro, sliced green onions, and red chili, if using.
Squeeze fresh lime juice over the top and serve hot. Enjoy your Chicken Laksa!
Nutrition Facts
Calories |
2081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 4807 mg | 209% | |
| Total Carbohydrate | 144.5 g | 53% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 52.5 g | ||
| Protein | 171.0 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2468 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
