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Chicken laksa recipe
Chicken laksa recipe
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Delicious and quick chicken laksa soup with creamy coconut broth, rice noodles, and traditional flavors like tofu puffs, quail eggs, and crunchy toppings. Enjoy a taste of South-East Asia in every bowl.
Ingredients:
  • 36.80 gm sunflower oil
  • 500g Coles RSPCA Approved Chicken Thigh Fillets, sliced
  • 100g laksa paste
  • 375ml chicken stock
  • 250ml coconut milk
  • 2 makrut lime leaves (see note), very finely shredded
  • 20.00 ml grated palm sugar
  • 24.40 gm fish sauce
  • 1-42.00 gm lime juice
  • 8 quail eggs (see note - optional)
  • 200g dried vermicelli rice noodles
  • 160g bean sprout
  • 125.00 ml Thai basil leaves
  • 125.00 ml coriander leaves
  • Fried Asian shallots (see note), to garnish
  • Sliced red chilli, to garnish
Instructions:
  • Heat oil in a wok over medium-high heat. Season chicken and stir-fry in batches for 3-4 minutes until golden. Set chicken aside. Add laksa paste and cook for 1 minute until fragrant. Return chicken to the wok, pour in stock, coconut milk, makrut lime, and 1/2 cup (125ml) water. Bring to a boil, then simmer on medium-low heat for 10 minutes until chicken is cooked through. Finally, add sugar, fish sauce, and lime juice to taste.
  • For quail eggs, boil in a saucepan filled with cold water until hard-boiled, about 3-4 minutes. Then, cool them under running water, peel, halve, and set aside.
  • Prepare the noodles as directed on the packet, then divide them among 4 serving bowls. Pour the laksa over the noodles and garnish with bean sprouts, Thai basil, coriander, quail egg, shallot, and chili.

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