Chicken Curry Laksa is a delicious noodles soup made with curry coconut milk broth, chicken and vegetables. This is a popular dish originated in Malaysia and is now served all over the world. My version of curry laksa recipe takes just less than 30 minutes to make, but taste so much better than restaurant ones.
Chicken Laksa
I still remember the very first time I made Chicken Laksa back in 2013. At that time, I had never actually tasted a real bowl of laksa. I simply followed a recipe from a cookbook, trying to imagine how the flavours would come together.
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Even though it turned out delicious, I always wondered how close it was to the authentic Malaysian version.
About Chicken Curry Laksa Recipe
Years later, during our trip to Malaysia, I finally got to experience classic Chicken Laksa from its birthplace. That first spoonful made me realise what the dish was truly meant to taste like.
As soon as I came home, I recreated my recipe from scratch, adjusting every ingredient and measurement until it tasted just like the real thing.
This updated recipe includes all the little tips and techniques I learned along the way, so you can enjoy an authentic, restaurant-style Chicken Laksa right in your own kitchen.
Chicken laksa is a coconut milk and curry soup which is very popular in Malaysia, Singapore, Thailand and many places. Each country have their own version of laksa. But the main flavouring is curry paste, curry powder and coconut milk which makes this laksa truly amazing.
Similar Recipes
In my personal opinion, laksa gets it taste from the curry paste, curry powder and coconut milk. You can use store bought or homemade red curry paste, it doesn’t matter.
But you have to take your time to saute in oil until oil separates. It makes a great difference in texture and flavour. It creates the iconic red oil to float on top of the broth. You have to check my Korean ramen, Tan Tan Ramen and Curry udon.
I used boneless chicken breast, so I added chicken broth. If you are using bone-in chicken, you can use water instead of broth. Use coconut cream or thick coconut milk for the broth.
Regarding vegetables, you can use bok choy, bamboo shoots, bean sprouts. I used homemade tofu puffs in the soup for more added protein.
Ingredients
- Noodles – for serving laksa, you can use egg noodles or rice noodles. Any which one can be used.
- Chicken – I used boneless chicken breast for this dish. You can use boneless thigh or bone in chicken for the broth. But to make it a 30 minute meal, chicken breast is best.
- Red Curry Paste – for 30 minute meal, You can use store bought Thai red curry paste. But making them at home, is super easy.
- Stock or Broth – Since I used boneless chicken breast, chicken broth adds so much flavour to the broth.
- Curry powder – I used store bought curry powder which adds
- Herbs – kaffir lime leaves, lemon grass adds flavour to the laksa curry.
- Seasonings – salt, sugar, lemon juice makes perfect seasonings.
- Sauces – fish sauce, vinegar makes the broth taste super flavourful.
- Coconut Milk – use thick coconut milk for making the broth creamy and thick. Traditionally coconut cream is used, but I prefer thick coconut milk.
- Oil – use good amount of oil to saute the curry paste which makes the curry super flavourful. I like to use sunflower oil or peanut oil.
- Tofu puffs – is nothing but fried firm tofu. When frying tofu it creates fluffy texture inside the tofu which later absorbs the broth even better like a sponge.
- Toppings – bean sprouts, chilli oil, boiled egg, coriander leaves, spring onions makes perfect topping for laksa.
Step by Step Pictures
Homemade Red Curry paste
1)Start by making red curry paste. You can use homemade or store bought Thai red curry paste.
2)To make it at home, Grind the ingredients together given in the recipe list in a blender to a slightly coarse paste. Set aside.
- Onions and Shallots
- Kashmiri Dry red chillies
- Ginger, garlic, galangal
- Coriander seeds, cumin seeds and white peppercorn
- Coriander stems, Makrut Lime Skin and Lemon Grass
- Salt
- Oil and water to grind
Tofu puffs or Fried Tofu
3)Now make tofu puffs or fried tofu. Take firm tofu and place on some paper towel and remove any excess water. Cut it into big cubes. Heat oil for deep frying, drop tofu cubes in hot oil for fry till crispy on outside.
4)Now remove the tofu from oil and cut into half. Set aside.
Laksa Broth
5)Now let’s make the laksa broth. Heat oil in a deep pot to make laksa broth. Add in red curry paste.
6)Saute for 10 minutes until the flavour is released and oil separates from the mix.
7)Add in curry powder, lemon grass, kaffir lime leaves and mix well.
8)Add in sliced chicken breast.
9)Now add in fish sauce and vinegar.
10)Along with salt and some brown sugar.
11)Pour in the chicken stock and mix well.
12)Cover and cook for 8 to 10 minutes until chicken is cooked.
13)Now pour in coconut milk and mix well.
14)Add in the fried tofu into the broth. Cook on low heat for 5 more minutes.
15)You will see a layer of oil floating on top. Add lemon juice and mix.
16)That’s it your chicken laksa broth is ready.
Serving Laksa
17)Cook some egg noodles or rice noodles in boiling salted water. Strain and set aside.
18)Pipe some cooked noodles on a serving bowl.
19)pour generous amount of the laksa broth, add sliced chicken and tofu puffs.
20)Top with chilli oil, boiled eggs, spring onions, coriander leaves.
21)Serve hot.
📖 Get Recipe
30 Minutes Curry Laksa Recipe (Chicken Curry Laksa)
Chicken Curry Laksa is a delicious noodles soup made with curry coconut milk broth, chicken and vegetables. This is a popular dish originated in Malaysia and is now served all over the world. My version of curry laksa recipe takes just less than 30 minutes to make, but taste so much better than restaurant ones.
Instructions
Start by making red curry paste. You can use homemade or store bought Thai red curry paste. To make it at home, Grind the ingredients together given in the recipe list in a blender to a slightly coarse paste. Set aside.
Now make tofu puffs or fried tofu. Take firm tofu and place on some paper towel and remove any excess water. Cut it into big cubes. Heat oil for deep frying, drop tofu cubes in hot oil for fry till crispy on outside. Now remove the tofu from oil and cut into half. Set aside.
Now let’s make the laksa broth. Heat oil in a deep pot to make laksa broth. Add in red curry paste and saute for 10 minutes until the flavour is released. Add in curry powder, lemon grass, kaffir lime leaves and mix well.
Now add in sliced chicken, fish sauce, vinegar, sugar and salt. Mix well. Pour in the chicken stock and mix well. Cover and cook for 8 to 10 minutes until chicken is cooked.
Now pour in coconut milk and mix well. Add in the fried tofu into the broth. Cook on low heat for 5 more minutes. You will see a layer of oil floating on top. Add lemon juice and mix. That’s it your chicken laksa broth is ready.
Now cook noodles, boil eggs and get all other ingredients ready.
Take a serving bowl. Add some cooked noodles, pour generous amount of the laksa broth, add sliced chicken and tofu puffs on top of the noodles.. Top with chilli oil, boiled eggs, spring onions, coriander leaves and enjoy.
Nutrition
Nutrition Facts
30 Minutes Curry Laksa Recipe (Chicken Curry Laksa)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
