Description
Chicken laksa brings Malaysian street flavors straight to your kitchen with minimal effort. Spicy coconut broth, tender chicken, and slippery noodles create a soul-warming bowl that will transport hungry diners to Southeast Asian culinary paradise.
Ingredients
Scale
Main Protein and Noodles:
- 480 g (1 lb) cooked and shredded rotisserie chicken
- 300 g (10.5 oz) cooked fresh vermicelli noodles
Liquid and Flavor Base:
- 400 ml (14 oz) full-fat coconut milk
- 300 ml (10.5 fl oz) chicken stock
- 200 g (7 oz) laksa paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
Aromatics and Garnishes:
- 1 tablespoon oil
- 3 cloves minced garlic
- 2 teaspoons ginger paste
- 1 teaspoon lemongrass paste
- 1 finely chopped red chilli
- 200 g (7 oz) fresh bean sprouts
- Fresh coriander
- Lime wedges
- Chilli crisp in chilli oil
- Crispy onions
Instructions
- Warm oil in a wok over medium heat, preparing the aromatic base for this vibrant laksa.
- Infuse the cooking oil with minced garlic, ginger paste, lemongrass paste, red chilli, and fish sauce, creating a fragrant foundation by stirring constantly for two minutes.
- Introduce laksa paste into the wok, allowing it to sizzle and release its complex flavors for an additional 2-3 minutes until the mixture becomes richly aromatic.
- Pour in coconut milk and chicken stock, whisking thoroughly to create a smooth, creamy broth that will form the soul of the dish.
- Gently incorporate shredded chicken, ensuring it is evenly distributed throughout the bubbling liquid.
- Add noodles and bean sprouts to the wok, letting them absorb the robust flavors while cooking for 3-4 minutes.
- Splash lime juice into the mixture, brightening the overall taste profile with a citrusy note.
- Transfer the steaming laksa into serving bowls, carefully distributing the chicken, noodles, and bean sprouts.
- Elevate the dish by garnishing with fresh coriander, lime wedges, chilli crisp, and crispy onions, adding layers of texture and visual appeal.
Notes
- Prep ahead by chopping garlic, ginger, and lemongrass to streamline cooking process.
- Keep extra laksa paste refrigerated for quick future meals within one week.
- Customize spice levels by adjusting chilli quantities or adding sambal oelek for heat enthusiasts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Malaysian
Nutrition
- Serving Size: 4
- Calories: 650
- Sugar: 4 g
- Sodium: 1200 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 80 mg