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Cheat’s Chicken Laksa

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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.

Cheat’s chicken laksa
Chicken laksa is a satisfying, family-friendly dish, and it’s easy to dial the spice levels up or down to suit your family’s palate.

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

Cheat’s Chicken Laksa

Author: Nicole
5 from 3 votes
“This was absolutely delicious. Definitely making this one again.”
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This Cheat’s Chicken Laksa has all the flavour of your favourite takeout version, but can be prepped and cooked in only 15 minutes, using just one pan.
Prep 5 minutes
Cook 10 minutes
Total 15 minutes
Servings: 4

Ingredients

  • 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
TO SERVE
  • 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

Nutrition Facts
Cheat’s Chicken Laksa
Amount per Serving
Calories
916
% Daily Value*
Fat
 
52
g
80
%
Saturated Fat
 
27
g
169
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
17
g
Cholesterol
 
134
mg
45
%
Sodium
 
2604
mg
113
%
Potassium
 
1320
mg
38
%
Carbohydrates
 
68
g
23
%
Fiber
 
3
g
13
%
Sugar
 
13
g
14
%
Protein
 
48
g
96
%
Vitamin A
 
1820
IU
36
%
Vitamin C
 
34
mg
41
%
Calcium
 
95
mg
10
%
Iron
 
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – I have tried all of the supermarket laksa pastes and have found they are either too sweet or too strong in shrimp paste flavour (which is a characteristic flavour of any good curry laksa). I found Marion’s Thai Red Curry Paste during my search (available in Australia and New Zealand). Many of the ingredients in it are similar to a good-quality laksa paste, but this one has the addition of shrimp paste, which is perfect for this laksa recipe! It is subtle and gives the dish just the depth of flavour it needs without being overpowering. The spice level is medium-high – you can use half the amount of paste if you would prefer less spice. If you can’t find this brand in your country, use your favourite brand of laksa paste – or see if you can find a Thai red curry paste with added shrimp paste!

MAKE AHEAD

This speedy laksa is best made fresh.

LEFTOVERS

Leftovers can be refrigerated for up to 2 days, although the soup will absorb into the ingredients. Add 1 cup (250 ml) of chicken stock to thin it out and create a soup consistency if required. Not suitable to freeze.

Tried this recipe?

Let us know how it was!
Course batch cooking, beef, budget-friendly, chicken, entrée, families favorites, freezer friendly, holiday favourites, lamb, Main Course, meal planning, one pan, pork, quick and easy
Cuisine Malay

  1. 5 stars
    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!

    • 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

  2. Is it possible to just add egg noodles directly into the broth to save on dishes?

    • 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

  3. I was wanting to sub the chicken for fish. What fish would you recommend? I was thinking Snapper as it’s a firmer fish.

    • Hi Tamara, snapper would be delicious! Basa would be lovely too, or even prawns. Nic x

  4. Does this really yield 2?
    Seems to make much much more???

    • 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

  5. Do you mind sharing instructions for your crispy tofu puffs?

    • Hi Bec, I actually buy these ready-made from the supermarket from the refrigerator aisle. Nic x

  6. 5 stars
    This was absolutely delicious. Definitely making this one again. I added snow peas and green capsicum.

  7. 5 stars
    Yummmm! My husband loved this one too. From the man who used to only eat steak and salad.

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.