Quick Chicken Laksa
Quick Chicken Laksa
Ingredients
For the Laksa Broth
- 4 tablespoons curry paste
- 1 L chicken stock
- 400 ml coconut milk
- 2 chicken breasts
- 1 tablespoon fish sauce, or to taste
- 1 teaspoon brown sugar, or to taste
For the Noodles and Garnishes
- 200 g dried rice vermicelli
- 1 cucumber
- 1/4 cup fresh mint leaves
- 1/4 cup fresh coriander
- 1 red chili, halved
- 2 boiled eggs, halved
- 1 lime, cut into wedges
Instructions
- 1
Place a large pot over medium heat. Add the curry paste and fry, stirring occasionally, until the oil separates and turns a reddish hue, about 3-5 minutes.
⏱️ 5 min
- 2
Pour in the chicken stock and coconut milk, stirring to combine with the curry paste. Bring the mixture to a boil.
⏱️ 3 min
- 3
Once boiling, carefully add the chicken breasts to the pot. Reduce the heat to low, cover with a lid, and poach the chicken for 10 minutes, or until cooked through.
⏱️ 10 min
- 4
While the chicken poaches, place the dried rice vermicelli in a heatproof bowl. Pour enough hot water from a kettle over the noodles to fully submerge them. Let them steep for 5-7 minutes, or until white and opaque. Drain thoroughly and set aside.
⏱️ 7 min
- 5
Carefully remove the poached chicken breasts from the pot and set them aside to cool slightly. Season the remaining broth with fish sauce and brown sugar, stirring until dissolved. Taste and adjust seasoning as needed.
⏱️ 3 min
- 6
Prepare the garnishes: Cut the cucumber into thin matchsticks. Pluck the mint leaves from their stems and roughly chop them. Roughly chop the fresh coriander.
⏱️ 5 min
- 7
Once the chicken breasts are cool enough to handle, use two forks or your fingers to shred them into bite-sized pieces.
⏱️ 2 min
- 8
To assemble each bowl, place a portion of the soaked and drained rice vermicelli noodles into a serving bowl. Top with a handful of shredded chicken.
⏱️ 1 min
- 9
Ladle a couple of big ladles of the hot laksa broth over the chicken and noodles. Garnish with a handful of cucumber matchsticks, chopped coriander, and a piece of half-cut chili. Arrange half a boiled egg in each bowl.
⏱️ 2 min
- 10
Squeeze fresh lime juice over the dish just before serving. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Chicken Laksa
For the Laksa Broth
- 4 tablespoons curry paste
- 1 L chicken stock
- 400 ml coconut milk
- 2 chicken breasts
- 1 tablespoon fish sauce, or to taste
- 1 teaspoon brown sugar, or to taste
For the Noodles and Garnishes
- 200 g dried rice vermicelli
- 1 cucumber
- 1/4 cup fresh mint leaves
- 1/4 cup fresh coriander
- 1 red chili, halved
- 2 boiled eggs, halved
- 1 lime, cut into wedges
Instructions
- 1
Place a large pot over medium heat. Add the curry paste and fry, stirring occasionally, until the oil separates and turns a reddish hue, about 3-5 minutes.
⏱️ 5 min - 2
Pour in the chicken stock and coconut milk, stirring to combine with the curry paste. Bring the mixture to a boil.
⏱️ 3 min - 3
Once boiling, carefully add the chicken breasts to the pot. Reduce the heat to low, cover with a lid, and poach the chicken for 10 minutes, or until cooked through.
⏱️ 10 min - 4
While the chicken poaches, place the dried rice vermicelli in a heatproof bowl. Pour enough hot water from a kettle over the noodles to fully submerge them. Let them steep for 5-7 minutes, or until white and opaque. Drain thoroughly and set aside.
⏱️ 7 min - 5
Carefully remove the poached chicken breasts from the pot and set them aside to cool slightly. Season the remaining broth with fish sauce and brown sugar, stirring until dissolved. Taste and adjust seasoning as needed.
⏱️ 3 min - 6
Prepare the garnishes: Cut the cucumber into thin matchsticks. Pluck the mint leaves from their stems and roughly chop them. Roughly chop the fresh coriander.
⏱️ 5 min - 7
Once the chicken breasts are cool enough to handle, use two forks or your fingers to shred them into bite-sized pieces.
⏱️ 2 min - 8
To assemble each bowl, place a portion of the soaked and drained rice vermicelli noodles into a serving bowl. Top with a handful of shredded chicken.
⏱️ 1 min - 9
Ladle a couple of big ladles of the hot laksa broth over the chicken and noodles. Garnish with a handful of cucumber matchsticks, chopped coriander, and a piece of half-cut chili. Arrange half a boiled egg in each bowl.
⏱️ 2 min - 10
Squeeze fresh lime juice over the dish just before serving. Serve immediately.
⏱️ 1 min