Quick Chicken Laksa Recipe

4 servings


5 minutes

active time

20 minutes

total time


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 (7oz) laksa paste (see notes on brands)

400 ml (14 oz) jar full fat coconut milk

300 ml (10.5 fl oz) chicken stock

1 small cooked rotisserie chicken (meat taken off and shredded, about 480g/1lb)

300 g (10.5 oz) cooked fresh vermicelli noodles (you can buy these from the supermarket - see notes if using dried)

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


Heat the oil in a wok over a medium heat.

Add the garlic, ginger, lemongrass paste, chilli and fish sauce and fry, stirring constantly for 2 minutes.

Stir in the laksa paste and fry for a further 2-3 minutes until bubbling and fragrant.

Add the coconut milk and chicken stock. Stir together, turn up the heat and bring to the boil.

Add the shredded chicken, cooked noodles, beansprouts and lime juice.

Cook for 3-4 minutes, keeping everything moving around the wok, until the chicken, noodles and beansprouts are hot.

Turn off the heat and use a set on tongs to divide the chicken, noodles and beansprouts between four bowls.

Then serve the laksa topped with fresh coriander, limes wedges, chilli crisp and crispy fired onions.


Serving Size



640 kcal

Total Fat

34 g

Saturated Fat

21 g

Unsaturated Fat

9 g

Trans Fat

0.01 g


96 mg


739 mg

Total Carbohydrate

40 g

Dietary Fiber

4 g

Total Sugars

14 g


41 g

4 servings


5 minutes

active time

20 minutes

total time
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