Around the Bowl

Soups of the world – Recipes from around the globe & some creations of my own

Chicken Laksa – Bliss from South-East Asia

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To me Laksa is the queen of all soups, a world’s favourite originally from Malaysia and other South-East Asia countries like Indonesia and Singapore. There are many kinds, varying with the region and the ingredients, but one of the most popular and reproduced in the West is the curry Laksa: a curry and coconut based noodle soup . I have first tried it in Australia and then in Malaysia and have been cooking it at home since then, because I love it! (and there are no restaurants in the area where I live that serve it).

I often take the freedom to customise it depending on my fridge/pantry contents and cravings and I always include some  vegetables. Here it is a very simple recipe I cooked the other evening for supper, I hope you enjoy it as much as we did. Looking forward to your feedback!

Servings: 2, generous

Preparation time: 20 minutes

Cooking time: 20 minutes



  • a dash of olive oil
  • 1/2 chicken breast, cut into chunks
  • Laksa paste (or Thai red curry paste), 1 teaspoon (for medium hot, this can vary according to your taste and the pasta brand).
  • 1 tin coconut milk
  • 1/2 liter chicken stock
  • 1 cup snow peas or green beans, cut on the diagonal
  • 2 green onion stalks (only the green part), cut on the diagonal
  • Fish sauce to taste
  • 2 servings noodles of your preference (I used bean noodles)


Heat the oil in a pot and brown the chicken over medium-low heat, then add the laksa paste and stir to coat the chicken chunks.

Pour the coconut milk and the stock, stir in the green beans and onions, season with the fish sauce and bring to a boil. Lower the heat and simmer for around 20 minutes, until the green beans soften.

Meanwhile, in a separate pot, cook the noodles according to package instructions, in general, for rice or soy thin noodles 3 or 4 minutes soaking in boiling water are enough. Drain the noodles and serve them. Pour the soup on top and enjoy!

I did not have any at hand, but you can add some fresh bean sprouts and garnish with Thai basil leaves or fresh coriander. It can also be served with lime wedges and Sambal Oelek sauce.



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