Chicken Laksa

  • Serves: 4
  • Prep time: 15 minutes
  • Cook time: 20 minutes

A warming, fragrant bowl of Chicken Laksa made easy with The Origin of Taste Laksa Paste. Packed with tender chicken, coconut cream, fresh vegetables and noodles, this comforting soup is full of bold Southeast Asian flavours – perfect for a cosy night in or to impress at your next dinner.

  • Chicken
  • Seafood
  • Soup
  • Vegetarian

Method

  1. Slice the chicken into medium-size pieces.
  2. Heat a deep frying pan or wok over medium heat and add a little oil.
  3. Add chicken and sauté for 2–3 minutes.
  4. Stir in The Origin of Taste Laksa Paste and cook for another 3 minutes until fragrant.
  5. Pour in the coconut cream and chicken stock. Bring to a gentle simmer for about 5 minutes.
  6. If using, add Makrut lime leaves, lemongrass stalk, and chopped chilli (chilli can be added later if preferred).
  7. Season with about 1 tablespoon each of lime juice, fish sauce, and palm sugar.
  8. Stir well, taste, and adjust seasoning to your liking.
  9. Add red capsicum, Asian greens, and fried tofu puffs (if using).
  10. Simmer just long enough to heat the vegetables – about 1–2 minutes. Do not overcook.
  11. Remove the lemongrass stalk and lime leaves before serving.
  12. Cook vermicelli or rice noodles according to packet directions.
  13. Place noodles and bean sprouts in a deep bowl, then ladle over the chicken laksa soup.
  14. Garnish with fresh coriander leaves.
  15. Add chopped chillies or serve them on the side for extra heat.
  16. Top with crispy fried shallots (if using).
  17. Before eating – take a photo and share!
  18. Bon Appétit!

By: Sarmi Kirkwood, The Origin of Taste