Laksa is a spicy Malaysian soup and one of my favourite meals to order when I’m at an Asian restaurant. Laksa is amazingly delicious. It’s rich, creamy, spicy and just full of flavour. This Chicken Laksa recipe is super easy to make. You can have an amazing dinner ready in under an hour with this recipe. I have based this recipe on recipetineats recipe, but I have added some of my own flare to it as well.
Is Laksa Gluten Free?
To make this beautiful Chicken Laksa gluten-free, make sure you use gluten-free products. I used gluten-free soy sauce. My favourite brand is Kikkoman soy sauce. The laksa paste I used is also gluten-free, if you are cooking gluten-free, make sure to always check the ingredients list. The only thing I didn’t add to the gluten-free version were hokkien noodles, as I was unable to find a gluten-free option. Though, even with the one variety of noodle, this soup is still amazing.
- 1 ltr Chicken Stock
- 500 ml water
- 6 drumsticks
- 1 tbsp oil
- 4 cloves garlic minced
- 4 cm ginger grated
- 2 stalks lemongrass grated
- 4 chillies chopped
- 350 g laksa paste (2 jars)
- 800 ml coconut milk (2 tins)
- 2 tbsp fish sauce
Add-ins / Garnishes
- 1 packet vermicelli noodles
- 1 packet hokkien noodles
- green beans chopped in half
- tofu puffs halved
- fresh coriander
- fried shallots
- chilli sliced
- 1/2 tbsp sugar
- 2 tbsp soy sauce
- 2 cloves garlic minced
- 2 tbsp laksa paste
- 1 tbsp chilli paste
- In a large pot, add in the chicken stock, water and drumsticks. Bring to a boil. Simmer the drumstick for about 30 minutes.
- Remove the chicken from the pot and set aside. Once the chicken has cooled, strip the chicken into bite sized pieces. Set chicken pieces aside.
- In a large pot, heat the oil. Then add the garlic, ginger, lemongrass and chilli. Sauté for a 1 minute.
- Next, add the Laksa paste. Ensure to stir constantly (we don't want to burn it). Cook for roughly 2 minutes.
- Add the chicken broth, coconut milk and fish sauce. Simmer for 10 minutes.
- Finally, add the green beans and the coconut puffs. Leave on the stove, but turn off the heat. Let the Laksa sit for about 5 minutes before serving.
- Follow packet instructions on how to prepare noodles. I soaked my noodles in boiling water.
Building your Laksa
- In a large bowl, add some vermicelli noodles and hokkien noodles. Then, add some shredded chicken.
- Ladle the laksa over the noodles and chicken. Top off with beansprouts, fried shallots and coriander.
- For people who like their laksa extra spicy, add some chilli sauce on top as well.
For this recipe, I used pre-made laksa paste. The laksa paste I used was Por Kwan Laksa Paste. I got this from my local Asian grocery. Coles and Woolworths don’t have this brand. They have other brands, but I recommend going to an Asian grocer instead. I also bought the tofu puffs from my Asian grocers.
I can’t stress enough, how easy this Chicken Laksa is to make. You essentially throw everything in the pot, then off you go.
Plating up the perfect Chicken Laksa:
Make sure you prepare the noodles and the chilli sauce while you are making your broth or the laksa itself. I simply followed my noodles packet instructions on how to cook. Then, I left them soak in water to prevent them from sticking together. I also made my chilli sauce. This chilli sauce can be used in other dishes as well. So if you’re a chilli addict, you should make extra 😉.
Want to try a different type of soup?