Chicken Laksa

A deliciously spicy, hot and sour laksa inspired by laksas I’ve had in Thailand and Malaysia.

Submitted by Sharon Davis

Chicken Laksa

A deliciously spicy, hot and sour laksa inspired by laksa's I've had in Thailand and Malaysia.
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Serving: 4
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 4


  • Olive oil
  • 1 small onion
  • A thumb of ginger
  • 2 garlic cloves
  • 2 limes
  • 3 tbs Hogans laksa paste
  • 1kg chopped chicken thighs
  • 500ml of chicken stock
  • 1 stalk lemongrass
  • A couple of glugs of fish sauce
  • 2 x 270ml tins Ayam coconut cream
  • Enough vermicelli rice noodles for 4 people
  • 4 free range eggs
  • 1 red onion
  • 1 capsicum
  • 1 bunch bokchoy (or other asian greens)
  • Sliced mushrooms
  • Bean sprouts
  • A bunch of coriander
  • Crunchy fried shallots


  • Fry up with a glug of olive oil:
  • 1 small chopped white onion
  • Freshly grated ginger and garlic
  • The zest of 1 lime
  • Add 3tbs Hogans laksa paste (I like it hot) and fry until it is nice and smelly.
  • Tip it all into the slow cooker
  • Then add to slow cooker:
  • 1kg chopped chicken thighs
  • The 500ml of chicken stock
  • The juice of a lime
  • A stick of lemongrass
  • A couple of glugs of fish sauce
  • Cook on Auto for 6 hours (or high for 2 hrs and low for 4)
  • 1/2 hour before dinner time, tip your 2 small tins of coconut cream (Ayam is the best) into the slow cooker, stir in and taste.
  • Soften some vermicelli rice noodles in another big bowl with some boiling water and add into the bottom of each bowl. Boil 4 eggs.
  • On top of the softened noodles add very finely sliced:
  • Red onion
  • Capsicum
  • Bokchoy
  • Mushrooms
  • Sprouts
  • Coriander
  • Scoop the chicken out of the slow cooker and pop on top of the veggies.
  • Pour your laksa soup into your bowls.
  • Let sit for 5-ish mins to soften the veggies
  • Sprinkle some crunchy fried shallots on top, with a halved boiled egg and a wedge of lime and enjoy!
  • The key is in the layering and finely slicing the veggies 🙂

2 thoughts on “Chicken Laksa”

  1. Kathy Staunton

    So easy to do and tasted delicious ? I used drumsticks, as that’s what i had in the freezer and broccoli instead of bokchoy. ?from the hubby.

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