Chicken Laksa

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July 4, 2016

Chicken Laksa 0 0 5 0

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

  • Prep: 30 mins
  • Cook: 6 hrs
  • 30 mins

    6 hrs

    6 hrs 30 mins

  • Yields: 4 big bowls or 6 small.


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


1Fry up with a glug of olive oil:

21 small chopped white onion

3Freshly grated ginger and garlic

4The zest of 1 lime

5Add 3tbs Hogans laksa paste (I like it hot) and fry until it is nice and smelly.

6Tip it all into the slow cooker

7Then add to slow cooker:

81kg chopped chicken thighs

9The 500ml of chicken stock

10The juice of a lime

11A stick of lemongrass

12A couple of glugs of fish sauce

13Cook on Auto for 6 hours (or high for 2 hrs and low for 4)

141/2 hour before dinner time, tip your 2 small tins of coconut cream (Ayam is the best) into the slow cooker, stir in and taste.

15Soften some vermicelli rice noodles in another big bowl with some boiling water and add into the bottom of each bowl. Boil 4 eggs.

16On top of the softened noodles add very finely sliced:

17Red onion






23Scoop the chicken out of the slow cooker and pop on top of the veggies.

24Pour your laksa soup into your bowls.

25Let sit for 5-ish mins to soften the veggies

26Sprinkle some crunchy fried shallots on top, with a halved boiled egg and a wedge of lime and enjoy!

27The key is in the layering and finely slicing the veggies 🙂

Submitted by Sharon Davis


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