Chicken Laksa

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October 26, 2020

Chicken Laksa 4 0 5 3
  • Prep: 20 mins
  • Cook: 5 hrs 10 mins
  • 20 mins

    5 hrs 10 mins

    5 hrs 30 mins

  • Yields: 4


500g chicken breast/thigh fillets, cubed

2 cups (500ml) chicken stock

400ml light coconut milk

2Tbsp cornflour

1Tbsp minced ginger

1Tbsp soy sauce

1Tbsp fish sauce

1Tbsp brown sugar

3Tbsp laksa paste

1 red onion thin sliced

1 red capsicum, core removed, sliced

1Tbsp shredded kaffir lime leaves

40g vermicelli noodles

2 cups bean sprouts

1 cup green spring onion sliced


1Combine all ingredients (except noodles, bean sprouts and spring onion)

2Cook on low for 5hrs

3Add noodles, broken apart, cook for additional 5-10mins until tender

4Serve into 4 large serving bowls

5Top each bowl with ½ cup bean sprouts and ¼ cup spring onion slices


1I would call this laksa mild-medium heat.

2Increase laksa paste or add some diced chilli for addition spice if you like yours hot.

3Cooked in a 5L slow cooker

4Also featured in our 'Family Favourites' edition book available on our website shop page

Submitted by Paulene Christie


3 Reviews

Sam M

January 16, 2022

Very pleasant meal. I used slightly less paste so kids would eat.

Holly Lynch

November 11, 2021

This was a very enjoyable dish.


March 25, 2021

We tried this tonight, it was delicious. Bit too thick to call it soup though.

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