My favourite, easy Laksa Recipe

My Favourite easy (non traditional) Laksa Recipe laksa1

This is my very simple and very tasty Easy Chicken Laksa Recipe. I often whip this up on a Sunday night and fill it with veggies from my crisper. Once you get confident with the flavours you can mix it up a little and try adding fresh chilli, Kaffir lime leaves (to the stock), or some different vegetables. I often poach my own chicken fillet in place of a shredded store bought chicken. It is a very flexible recipe.

I also really, really love this soup. It is my favourite meal to cook when I am home alone and have no one else to please! It makes me feel good and is easy on the stomach (unless you add those chilli’s).

I hope that you might enjoy it too.


  • 250g rice vermicelli noodles
  • 1/2 cup laksa paste
  • 400ml can coconut milk
  • 4-5 cups chicken stock
  • 1 teaspoon of bashed and diced lemongrass
  • 1 small thumb sized piece of fresh ginger
  • 1/2 large barbecued chicken, skin and bones removed, meat shredded
  • 150g frozen peas, corn or other vegies. I alternate between carrot, corn spears, bean sprouts and celery.
  • 1 handful of loose baby spinach leaves
  • 1 fresh lime
  • 1/2 bunch fresh coriander and some bean sprouts to serve


Place your chicken stock into a saucepan and add the lemongrass and ginger and heat slowly through.

Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate noodles. Drain.

Heat a wok or large saucepan over medium heat. Add laksa paste. Stir-fry for 1 minute or until fragrant.

Add coconut milk and strained stock. Bring to the boil.

Add chicken and peas and spinach.  Reduce heat to low. Simmer for 2 to 3 minutes or until  peas are bright green and tender.

Do a taste test and then adjust flavours as necessary.

Divide noodles between bowls. Spoon over soup. Top with coriander and bean sprouts.

Serve with a wedge of lime.


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