Chicken Laksa

barbara lentz


Laksa is a spicy Malaysian street noodle soup. There are many versions and you can experiment with different vegetables and fruits.


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20 Min
10 Min
Stove Top



  • 3/4 c
    dried shrimp
  • 8
    dried chili peppers
  • 1 bunch
    green onions diced
  • 6 clove
  • 4
    inch piece of ginger peeled and chopped
  • 2 tsp
    shrimp paste
  • 2 stalk(s)
    lemongrass bottom 3 inches only chopped
  • 1/2 c
    sliced almonds
  • 1 Tbsp
    ground turmeric
  • 1/2 c
    light olive oil

  • 2 large
    boneless skinless chicken breast cut into small pieces
  • 1/2 c
    laksa paste
  • 3 c
    chicken stock
  • 3 c
    coconut milk
  • 1 c
    pineapple juice
  • 6 oz
    rice noodles
  • 1 small
    cucumber thinly sliced
  • 1 c
    fresh bean sprouts
  • 1 bunch
    enoki mushrooms
  • 1/2 c
    minced cilantro
  • 1/4 c
    fried shallots

How to Make Chicken Laksa


  1. For the paste. Place the dried shrimps and dried chili peppers in boiling water and let sit 15 minutes. Add all ingredients together for paste in food processor and process to a thick paste. The paste can be stored in refrigerator for 3 weeks or frozen for up to 3 months.
  2. To make the soup. Add the stock, coconut milk, and pineapple juice to a large pot. Bring to a boil. Add the Laksa paste and let it dissolve. Add the chicken pieces and cook 3 minutes. Add the rice noodles and cook until noodles are tender
  3. Fry the shallots in oil until browned and crispy. Ladle the soup into bowls and add the cucumber, bean sprouts, mushrooms and cilantro. Garnish the top with fried shallots.

Printable Recipe Card

About Chicken Laksa

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Asian

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