Thinking about laksa, I am transported back to my 20-something self, studying, finishing a late shift as a waitress and eating takeout at 11 pm. My present self eats at around 4.30 – oh how times have changed … Laksa used to be a dish I ruled out for busy weeknights until I discovered this fabulous recipe. You can whip up this Cheat’s Chicken Laksa up in less than 15 minutes when you are in the mood for something flavoursome, warm and comforting.
With a rich, coconut milk-based broth and a spicy curry kick, this recipe will quickly become a dinner favourite. Use more or less curry paste to adjust the spice level to suit your family’s palate and, if you like, you can add some fresh chilli at the end for extra heat. This dish is also wonderful with extra vegetables – see below for suggestions. Like most of my recipes, the laksa is made with simple, low-cost ingredients and is cooked in one pan so you don’t have to dread the washing up. You can find this recipe in my cookbook, The Simple Dinner Edit, which is a collection of 80 easy, delicious dinner ideas and time-saving tips is available to order now.
Can I add extra vegetables to the laksa?
Yes. Add some frozen broccoli, broccolini (tender-stem broccoli) green beans or snow peas (mangetout) at the same time as the coconut milk and chicken stock.
Can I dial the spice intensity down or up?
Sure. Start with half the amount of Thai red curry paste or laksa paste and gradually add more to taste. You can also find laksa pastes labelled “mild” at some supermarkets. For extra spice, adults can add extra chopped fresh chilli to their portion.
If you enjoyed Cheat’s Chicken Laksa, I think you’ll love:
Crispy Sweet Chilli Chicken Recipe
Honey Soy Chicken Banh Mi Recipe
Peanut Chicken Satay Recipe
Pad Thai Recipe
Poached Chicken Asian Soup Recipe
Cheat’s Chicken Laksa
“This was absolutely delicious. Definitely making this one again.” Share PrintIngredients
- 250 g (9 oz) ramen noodles, egg noodles or rice vermicelli noodles
- 2 tbsp olive oil
- 500 g (1 lb) boneless, skinless chicken thighs (or breast if you prefer), cut into bite-sized pieces
- 2 tbsp Marion’s Thai Red Curry Paste or laksa paste (see note 1)
- 400 ml (14 fl oz) coconut milk
- 2 litres (8 cups) chicken stock
- 200 g (7 oz) fried tofu puffs
- 1 tbsp fish sauce
- 2 tbsp fresh lime juice
- 180 g (1½ cups) fresh bean sprouts
- 1 lime, cut into wedges
- Store-bought crispy fried shallots (optional)
- 1 Spring onion (scallion), finely sliced
- 1 tbsp Coriander (cilantro) (optional)
- 1 Sliced fresh long red chilli (optional)
Instructions
- Cook the noodles as per the packet instructions less 1 minute. Rinse in cold water and set aside.
- Heat the olive oil in a large pot over high heat.
- Add the chicken and cook for 1–2 minutes until it begins to brown slightly.
- Add the curry or laksa paste and cook for 30 seconds.
- Add the coconut milk and chicken stock and cook for 2 minutes.
- Cut the fried tofu puffs in half using kitchen scissors. Add them to the pot with the fish sauce and lime juice. Cook for 2 minutes.
- Add half the bean sprouts and turn the heat off.
- Serve the laksa in individual bowls, topped with the remaining bean sprouts, the lime wedges, crispy fried shallots, spring onion, coriander and fresh chilli (if using).
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Cassie says:
Delicious! I used half and half of thin hokkien noodles and vermicelli. I also left out the tofu and added a bit more chicken. Will definitely make again!
Nicole says:
Hi Cassie, thanks so much for sharing how you cooked the laksa … I love to hear! Really glad that it was a hit for you. 🙌🏻 Thanks for the rating too. Nic x
Jacquie says:
Is it possible to just add egg noodles directly into the broth to save on dishes?
Nicole says:
Hi Jacquie, Absolutely, and I do this when I’m feeling lazy. The only thing that happens is that the soup thickens a lot more quickly (the noodles soak up a lot of the broth). My suggestion would be adding an additional 1 cup of stock – the noodles will release starch and thicken the soup naturally. Nic x
Tamara says:
I was wanting to sub the chicken for fish. What fish would you recommend? I was thinking Snapper as it’s a firmer fish.
Nicole says:
Hi Tamara, snapper would be delicious! Basa would be lovely too, or even prawns. Nic x
Liz says:
Does this really yield 2?
Seems to make much much more???
Nicole says:
Oh my gosh! Thanks SO much for picking this up, Liz! It’s meant to serve 4. I will fix the recipe right away! Nic xxx
Bec says:
Do you mind sharing instructions for your crispy tofu puffs?
Nicole says:
Hi Bec, I actually buy these ready-made from the supermarket from the refrigerator aisle. Nic x
kym says:
This was absolutely delicious. Definitely making this one again. I added snow peas and green capsicum.
chloebiffanti says:
Yummmm! My husband loved this one too. From the man who used to only eat steak and salad.