Chicken Laksa

Submitted by Paulene Christie

Chicken Laksa

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Serving: 4
Prep Time 20 mins
Cook Time 5 hrs 10 mins
Total Time 5 hrs 30 mins
Servings 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


  • Combine all ingredients (except noodles, bean sprouts and spring onion)
  • Cook on low for 5hrs
  • Add noodles, broken apart, cook for additional 5-10mins until tender
  • Serve into 4 large serving bowls
  • Top each bowl with ½ cup bean sprouts and ¼ cup spring onion slices


  • I would call this laksa mild-medium heat.
  • Increase laksa paste or add some diced chilli for addition spice if you like yours hot.
  • Cooked in a 5L slow cooker
  • Also featured in our 'Family Favourites' edition book available on our website shop page

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