Satisfying Chicken Laksa Soup

The good news is this delicious Chicken Laksa Soup recipe is egg-free, nut-free, dairy-free, gluten-free, and refined sugar-free. With some substitutions, it can also be keto.

Laksa is optionally topped with fresh bean sprouts, cilantro or basil, a squeeze of lemon or lime, and sliced red chili. With every spoonful, it perfectly balances sweet and spicy flavors and delicious umami flavors. This beautiful, rich dish delivers a bowlful of extreme comfort and is exceptionally satisfying.

If you’re on a low-carb or keto diet, your luck is in. Omit the rice noodles, and voila, you have a nice keto dinner. Laksa is a great meal with or without the noodles; we often eat it without or have a smaller portion, and it still tastes great.

We still can’t decide whether this meal is a curry, stew, or soup. Many suggest it’s a soup; either way, it offers a harmonious balance of heat, creaminess, and depth of flavor, making it comforting and satisfying every time we make it.

What’s To Love?

💕 For a meal, Laksa is quick to prepare, no oven is required just a stovetop.
💕 Tastes as good as it looks with or without the noodles.
💕 Doesn’t require any complex cooking skills or hard-to-find ingredients.
💕 Doesn’t require a long list of herbs or spices.
💕 Offers a deep, satisfying, sweet, spicy taste.
💕 Great for making in advance.

Have you already tried Chicken Laksa? If so, let us know how it was…we can’t wait to hear all about it!

Laksa Origin

Laksa is a famous noodle soup that originates from Southeast Asian cuisine, specifically from Malaysia, Singapore, Indonesia, and Southern Thailand. The term “laksa” is believed to come from the Sanskrit word “lakshas,” which means “many or hundred-thousand,” referring to the many ingredients used in the dish.

The origin of Laksa can be traced back to the diverse culinary influences from those regions, which reflect the historical trade and cultural exchanges. The dish is a delicious fusion of Chinese, Malay, and Indonesian flavors, showcasing a unique blend of ingredients that we’ve all come to love.

The chicken and prawns, coconut milk, rich paste, and noodles are so delicious that even we’re up for seconds. It’s a dish that you can’t get enough of…we’ve warned you!

Let’s Talk Ingredients

We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.

• Oil — we use extra virgin coconut oil because it doesn’t leave a sour aftertaste and is traditional for this dish.
• Paste — we use this Thai red curry paste which offers the perfect taste for Laksa without making it from scratch. It’s a cheat, but it works beautifully, and you don’t have to tell your neighbors!
• Coconut Cream — it helps provide a thick, creamy base. We use organic full-fat coconut cream.
• Stock — use chicken stock to compliment the chicken breasts.
• Onions — use shallots, preferably small or baby-sized.
• Chicken — use chicken breasts for best results.
• Prawns — for best results, use king prawns; these are optional.
• Spinach — preferably use organic and baby leaves.
• Sugar — we use caster sugar.
• Fish Sauce — we use this fish sauce, but any good quality will work well.
• Lemon Zest and Juice — must be fresh, not bought in a bottle.
• Cornflour (Corn Starch) — helps to thicken the sauce.
• Rice Noodles — use pre-cooked.
• Herbs — use fresh cilantro (coriander) or basil. They are optional but add a great flavor and extra decor.
• Lime or Lemon Wedges — for decor and is optional.
• Red Chili – mini slices for extra decor, is optional.

For more detailed ingredients, see the recipe card.

Customizations

Here are some foodie alternatives should you want to make some changes:

• Paste — any good quality paste will work, but check the ingredients, as some brands omit many important ingredients that Laksa needs. Some countries sell laksa paste; this is also doable.
• Stock — replace the chicken stock with vegetable stock.
• Chicken — replace the chicken with tofu or other plant-based protein alternatives.
• Prawns — use scallops or omit.

When substituting ingredients, it’s essential to remember that the taste, texture, and overall result of the Chicken Laksa might differ, particularly if you’re substituting many ingredients.

If you have made the Laksa with any customizations, we’d love to hear about it; please message us in the comments.

Instructions – Overview

Chicken Laksa is easy to make and even easier to eat. Here’s a breakdown of how to get started on your journey (more detailed instructions are in the recipe card):

▶︎ To get started, peel the shallot, add it to the pan, and cook for 2-3 minutes in a little oil or until translucent. Remove and put aside in a bowl. Add the chicken and cook for 5-6 minutes, then add the shallots back into the pan.

▶︎ Add the Thai paste, coconut cream milk, stock, sugar, fish sauce, and lemon zest. Bring to a simmer and let it cook for about 15-20 minutes. Ten minutes after cooking the chicken, add the prawns. Meanwhile, wash the spinach and trim off the stalks.

▶︎ If the Laksa is too watery, mix the cornflour with a little water in a cup and slowly add it. Then, slowly add the fresh lemon juice, then add the spinach and allow it to wilt. You can stir it around if you prefer.

▶︎ Meanwhile, dip the rice noodles in hot water in a separate pan or bowl, but do not boil.

NOTE: It is traditional to add the noodles straight to the Laksa pan before serving. We prefer to add both separately to the bowl because if there are any leftovers the noodles can go mushy in the fridge overnight.

For more detailed instructions, notes, and ideas…see the recipe card.

Tools You’ll Need

Want to make the best Chicken Laksa? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:

• Frying Pan
• Chopping Board
• Saucepan or a deep Frying Pan
• Citrus Juicer
• Thermapen – is a great little tool to test meat temperature.
• Weighing Scales and Measuring Spoons— to accurately measure the ingredients.
• Silicone Spatula— for stirring the sauce and incorporating all the ingredients smoothly.

If you love those gadgets for this recipe, then you’ll love these beautiful saucepans for cooking the rice noodles for your Chicken Laksa. They’re our go-to for many of our recipes, and we think every budding chef needs them.

Induction-ready Stellar Stainless Steel Pans have a thick ‘hot-forged’ base, even heat distribution, the highest quality 18/10 stainless steel, high straight sides, premium stainless steel cast handles, oven-safe handles, time-saving internal measuring guides, dishwasher safe, oven safe up to 240°C, and a lifetime guarantee.

Check out our favorite kitchen equipment that we love to use with all our recipes.

Storing

See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.

Pairing

Chicken Laksa is frequently eaten as a standalone meal, but it can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with it:

▶︎ Common Laksa toppings include bean sprouts, fresh cilantro (coriander), lime or lemon wedges, sliced red chilies, and sometimes a hard-boiled egg. These toppings add freshness, crunch, and additional layers of flavor.

▶︎ Green beans, garden peas or petit pois, and broccoli stems are good choices of vegetables to eat alongside laksa. If rice noodles aren’t your favorite, you can substitute them with vegetables.

▶︎ If you’re looking to pair wine with Laksa, try an off-dry Riesling with a touch of sweetness that can balance the heat in the laksa and complement the dish’s aromatic spices. Gewürztraminer is an aromatic white wine with floral and spice notes that can pair nicely with the complex flavors of Chicken Laksa. Some other good wines are Viognier, Pinot Gris, and Pinot Grigio, a sparkling wine or Champagne, or a dry Rosé with bright acidity and fruity notes.

More Recipes

Here are some other delicious recipes that we think you might also like:

Cheesy Crispy Chicken

Umami-Rich Lamb Moussaka

Caribbean Chicken Curry

Aromatic Chocolate Lamb Stew

⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!

Aromatic Chicken Laksa

This fragrant Chicken Laksa is a harmonious marriage of velvety coconut milk, succulent slices of diced chicken, and a fragrant paste bursting with lemongrass, shallots, garlic, galangal, and fiery red chilies. The result is a complex symphony of creamy, spicey, and slightly sweet flavors.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Servings: 5

Course: Dinners

Cuisine: Asian

Calories: 849

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp Extra Virgin Coconut Oil
• 3 tbsp Thai Red Curry Paste
• 400 ml Full Fat Coconut Cream Milk
• 500 ml Chicken Stock
• 300 grams Shallots preferably small or baby-sized
• 600-700 grams Chicken Breasts diced or cut into strips
• 250 grams King Prawns optional
• 200 grams Spinach preferably organic
• ½ tsp Golden Caster Sugar
• 30 ml Fish Sauce
• 1-2 tsp Lemon Zest
• 1 tbsp Fresh Lemon Juice
• 1 tbsp Cornflour (Corn Starch)

Topping

• 600 grams Rice Noodles usually precooked
• Fresh Cilantro or Basil optional
• Lime or Lemon Wedges optional
• Sliced Red Chillies optional

Equipment

• Frying Pan
• Chopping Board
• Saucepan
• Citrus Juicer
• Silicone Spatula
• Weighing Scales
• Measuring Spoons

Method

 

1. Peel the shallots, then halve if they're big.
   300 grams Shallots
2. Wash the chicken breasts and cut them into chunks or large slivers.
3. Heat the oil in a large pot over medium heat.
   2 tbsp Extra Virgin Coconut Oil
4. Add the shallots and cook for 2-3 minutes or until translucent. Remove and put aside in a bowl.
5. Add the chicken to the pan and cook for 5-6 minutes, or until the chicken is sealed.
   600-700 grams Chicken Breasts
6. Add the shallots back to the pan.
7. Add the Thai paste and coat the chicken and shallots.
   3 tbsp Thai Red Curry Paste
8. Add the coconut cream milk, stock, sugar, fish sauce, and lemon zest.
   400 ml Full Fat Coconut Cream Milk, 500 ml Chicken Stock, ½ tsp Golden Caster Sugar, 30 ml Fish Sauce, 1-2 tsp Lemon Zest
9. Bring to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.
10. Add the prawns 10 minutes after cooking the chicken.
    250 grams King Prawns
11. Meanwhile, wash the spinach and trim off the stalks.
    200 grams Spinach
12. If the Laksa is too watery, mix the cornflour with a bit of cold water in a cup and slowly add it. Mix and stir until it's a little thicker. Discard any leftover cornflour mixture.
    1 tbsp Cornflour (Corn Starch)
13. Slowly add the fresh lemon juice.

    Note: Add slowly and taste it as you add it to check it’s not too lemony.
    1 tbsp Fresh Lemon Juice
14. Add the spinach and allow it to wilt.
15. Dip the rice noodles in hot water in a separate pan, but do not boil.
    600 grams Rice Noodles
16. To serve, add the rice noodles and laksa to a bowl.
17. Garnish with lemon or lime wedges, cilantro or basil, and sliced chilies.
    Fresh Cilantro or Basil, Sliced Red Chillies, Lime or Lemon Wedges
18. Serve and enjoy!

Notes

Here are some top tips to help you succeed in making a Chicken Laksa like a pro:

1. If you’re unsure whether your chicken is cooked through, use a thermometer. Our favorite is Thermapen; according to the device, the chicken should be no less than 74°C.
2. While the Laksa can be prepared ahead, it is recommended that the noodles be cooked and fresh toppings added just before serving. The noodles can become soggy if left in the broth for too long.
3. Slice or cube the chicken breasts for quicker cooking and better absorption of the laksa flavors.
4. After the chicken is cooked through, taste the sauce to check if you need more paste, chili, fish sauce, or lemon.
5. Laksa is best enjoyed hot. Leave it to rest for 5 minutes to allow the flavors to meld, then serve.

⭐️ Please note that some of our posts may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases, and any sales made through such links will reward us with a small commission at no extra cost to you. [Read More]

FAQ’s & Troubleshooting

By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Chicken Laksa every time.

Your Questions Matter

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.

For food safety top tips, check out USDA.gov.

• Facebook
• X
• Pinterest
• Instagram
• YouTube

Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!

View Profile Comment