Description
Chicken Laksa Curry is a quick and comforting Malaysian-inspired noodle soup made with tender chicken, rice noodles, tofu puffs, and a bold coconut curry broth. This easy 30-minute chicken laksa is packed with authentic flavors, perfect for cozy dinners or entertaining guests.
Ingredients
Whole dried red chilies
Dried shrimps
Macadamia nuts
Coriander seeds
Cumin seeds
Curry powder
Turmeric powder
Shrimp paste
Galangal
Garlic
Onion
Lemongrass
Vegetable oil
Boneless skinless chicken thighs
Chicken stock
Coconut milk
Tofu puffs
Rice noodles
Salt
Fish sauce
Sugar
Lime juice
Sambal Oelek (optional)
Chopped cilantro
Thai red chilies (optional, for garnish)
Instructions
-
Blend dried chilies, dried shrimp, macadamia nuts, coriander seeds, cumin seeds, curry powder, turmeric powder, shrimp paste, galangal, garlic, onion, and lemongrass into a smooth laksa paste.
-
Heat vegetable oil in a pot over medium heat. Add laksa paste; cook until fragrant.
-
Pour in chicken stock and coconut milk. Bring to a simmer.
-
Add bite-sized chicken thighs. Cook until tender and fully cooked through.
-
Cook rice noodles according to package instructions. Drain and set aside.
-
Divide noodles into bowls. Ladle curry broth and chicken over noodles.
-
Top with tofu puffs, fish sauce, sugar, lime juice, cilantro, and optional Thai chilies. Serve hot.
Notes
Adjust the spice level by adding more or fewer chilies or sambal oelek.
Substitute proteins like shrimp, beef, or tofu for variations.
Store broth and noodles separately for best reheating results.
Pre-made laksa paste can be used to save time.
Laksa is customizable: add extra veggies or swap noodles for low-carb options.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Malaysian, Southeast Asian
