This deliciously fresh and spicy laksa recipe should come with a warning – once tasted you will crave it all the time and your family and friends will be asking you to make it again and again!
You can make a larger batch of the laksa paste and keep it in the fridge for up to 10 days or freeze in portion sizes for up to 3 months.
Coconut Chicken Laksa
- 2-4 Red Chilies
- 2 cloves Garlic
- 2 stalks Lemongrass , peeled
- 4 kaffir lime leaves , centre ribs removed
- 1 tsp Turmeric , fresh or ground
- 1 tbsp Fish Sauce
- 1 tbsp Lime juice
- 2 tbsp Coconut Oil
- 500 ml Chicken Bone Broth , or stock
- 500 g Organic Chicken Thighs , sliced into strips
- 250 g Rice or Kelp Noodles
- 400 ml Coconut Milk or Cream
- 2 tbsp Lime juice
- 1 tbsp Coconut Sugar
- 1 tbsp Fish Sauce
- 1/2 cup Snow Peas , or sugar snap peas
- 1 small Lebanese Cucumber , halved lengthways and sliced
- 1 cup Bean Sprouts
- 1/2 cup Coriander Leaves
- 1/2 cup Basil and/or Mint Leaves
- 2 Shallots , finely sliced
- 1 Red Chilli , finely chopped, for serving
- 1 Lime , cut into wedges, for serving
- First make the laksa paste by blending all of the ingredients in a food processor or pounding them in a mortar and pestle until smooth. Add more or less chilli according to your taste.
- Heat the coconut oil in a large pan over a medium heat, add paste and stir for 1-2 minutes until fragrant.
- Pour in the stock or broth, bring to a simmer, add the chicken thighs and noodles. Cook for 10 minutes or until the chicken is cooked through.
- Add the coconut cream or milk, lime juice, coconut sugar, fish sauce and snow peas. Simmer gently for a further 5 minutes.
- Stir through the cucumber and bean sprouts and then taste the broth. It should be a lovely balance of spicy, salty, sweet and pungent. Adjust if necessary by adding more chilli, fish sauce, coconut sugar or lime juice.
- Divide the soup between 4 bowls and top with herbs and shallots. Serve with chopped chilli and lime wedges for everyone to help themselves.