Chicken Laksa with Fresh Lime & Coriander
  • Prep time: 35 minutes
  • Calories: 580
Laksa is a spicy noodle soup that comes from Peranakan cuisine. This style originates from Chinese immigrants who went to the Malay archipelago. This recipe is made with the classic flavours including lime, coriander, ginger and garlic.
  • 1 of Garlic Clove
  • 1 of Ginger
  • 3 of Chicken Thighs (skinless)
  • 1 Tbsp of Minced Lemongrass
  • 3 Tbsp of Laksa Curry Paste
  • 3 Tbsp of Soy & Chicken Stock (1-2)
  • 1 Small Bunch of Coriander
  • 1 3g Pack of Sugar
  • 100 g of Rice Noodles (Pad Thai)
  • 1 165g Pack of Coconut Milk
  • 100 g of Mushrooms
  • 1 of Lime
  • 13 Bunch of Kai Lan

Prepare Ingredients:

Boil a kettle of water for step 3. Peel and small dice the garlic. Peel ginger and cut into matchsticks. Pat dry the chicken with paper towel. Dice chicken into bite size pieces. Trim ends and roughly chop kai lan.

Start Laksa:

Heat oil (see tip) in a large pot over medium heat. Add the garlic, lemongrass and ginger and gently cook, about 1 minute. Add the laksa paste and cook 1 minute more. Add soy & chicken stock, diced chicken, 2 cups water and sugar. Mix well to combine and bring to a boil. Reduce heat and simmer for 15 minutes.

Cook Rice Noodles:

In the meantime, place rice noodles in a large bowl and pour over boiling water. Soak until tender, about 10 minutes. Drain and wash under cold water for 30 seconds.

Finish Laksa:

While noodles are cooking, thinly slice the mushrooms. Cut and juice 12 the lime. Pick the coriander leaves, discarding stems. Increase heat to medium and stir in coconut milk, mushrooms, kai lan, juice of 12 the lime and 12 the coriander. Cook for 5 minutes more.

You Plate It:

To serve, place rice noodles into serving bowls and ladle over soup. Garnish each bowl with remaining coriander. Serve with remaining lime wedges on the side. Enjoy!