Cheats Chicken Laksa
A quick and flavorful chicken laksa recipe that combines creamy coconut broth with tender chicken and fresh herbs for an easy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Malaysian
Ingredients
Scale
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp red curry paste
- 400ml coconut milk
- 500ml chicken stock
- 300g cooked chicken breast, shredded
- 150g rice noodles
- 100g bean sprouts
- 2 spring onions, sliced
- Fresh coriander leaves for garnish
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté until fragrant and softened, about 5 minutes.
- Stir in the red curry paste and cook for another 2 minutes to release the flavors.
- Pour in the coconut milk and chicken stock. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes.
- Add the shredded cooked chicken to the broth and heat through for 3-5 minutes.
- Meanwhile, prepare the rice noodles according to package instructions, drain and set aside.
- Divide the noodles between serving bowls. Ladle the hot laksa soup over the noodles.
- Top with bean sprouts, spring onions, and fresh coriander. Serve with lime wedges on the side.
- Season with salt and pepper to taste and enjoy immediately.
Notes
For extra spice, add sliced red chili or a drizzle of chili oil before serving.