You must try this Chicken Laksa Soup Recipe if you can at least once. There is something inherently pleasing about digging into a nice bowl of laksa, with its rich, fragrant and a little spicy creaminess. This laksa soup is complete with all the toppings you would find in a classic Laksa Dish.
My daughter’s favourite soup is this Chicken Laksa, and it surpasses the Greek Favourite Meatball Avgolemono. Which happens to be my husbands all-time favourite soup. In winter, I’ll always make either soup as they are both simply satisfying.
What is Laksa?
If you have never had Laksa, it is a Malaysian Spicy Coconut noodle soup also found in Singapore and Thailand. If you go to Malaysia, you will find many variations of this soup. It can be made with prawns, fish or chicken and the soup base has many variations – asam , curry, or a combination of asam and curry.
You can use a thick laksa noodle or a vermicelli noodle. If you can’t source either perhaps Hokkien or even Ramen Noodle has done the job for me.
How to Easily Make Restaurant Quality Laksa
To make this soup authentic, you would need many Asian speciality ingredients such as galangal, dried shrimp paste ( made from prawn and shrimp heads ) , candlenuts, a speciality fish broth.
This recipe combines fresh ingredients with a commercial soup base.
To avoid much of the time-consuming prep work required to make the base flavour we use a Malaysian Laksa Soup Base. Ayam Malaysian Laksa Soup Paste is widely available in Australian Supermarkets. I have added fresh ingredients to jazz it up and make it restaurant quality.
I would never use a store bought curry base on its own and drop it into a liquid expecting it to taste good. You will be disappointed!
What I do here, is add some fresh ingredients to wake up the flavours, and add freshness. What would be a mild and just ok soup now tastes spectacular.
- 3 tablespoons olive oil
- 3 garlic cloves
- 2 tablespoons finely grated ginger
- 1 small onion cut into slithers
- 2 cm lemongrass finely crushed
- 1 tablespoon tomato paste
- 1 teaspoon fish sauce
- 185g Ayam Malaysian Soup Paste
- 2 chicken breasts cut into fine slices
- 1 bunch Choy Sum
- 1 carrot cut into slices
- 165ml coconut milk
- 200g Thick Noodles
- 1 large bunch fresh coriander
- 1L boiling water
- 300g bean Sprouts
- 1/2 teaspoon finely chopped chilli
- Heat oil in a large saucepan and saute, ginger, garlic, onion, lemongrass for 20 seconds. Add tomato paste, saute for 5 seconds, and then your Laksa Base.
- Turn heat up and cook for 2 minutes.
- Add 2 cups hot water, and allow to boil for 5 minutes.
- Add fish sauce, and chicken slices, half the coriander, the stalky part of the choy sum ( chopped ), carrot and allow to cook for 20 minutes.
- Add the coconut milk, remainder of choy sum, chilli and one quarter of the bean sprouts.
- The brand of noodles I use, allow you to add the noodles directly into the dish. At 35 minute cooking time ( or 5 minutes before your soup is ready ) add the noodles and allow to boil until ready.
- You may need to add a little water, depending on how much of your liquid has evaporated.
- To serve, add soup into bowl, and divide coriander, sprouts over each bowl.
Add optional Tofu puffs into broth and squeeze a little lime over the top.
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Amount Per Serving: Calories: 275 Total Fat: 15g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 36mg Sodium: 246mg Carbohydrates: 20g Fiber: 2g Sugar: 3g Protein: 17g
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Creamy, smooth and lots of flavour without the oiliness. Recommended. We have this in winter and it is easy to make.
I really like this version, complete with recommendation as to what products to use. Pinned!