Chicken Laksa Soup

Serves 4


  • 1 tablespoon peanut oil
  • 100g Laksa Paste
  • 750ml (3 cups) chicken stock
  • 500ml (2 cups) coconut milk
  • 500g packet fresh Hokkien noodles
  • 2 single chicken breasts*, steamed and sliced
  • 1 packet bean sprouts
  • 4 spring onions, diagonally sliced
  • 1/2 cup Vietnamese mint leaves
  • 1/2 cup coriander leaves
  • Fried onions, to serve. ​


  1. Heat the peanut oil in a wok over medium heat. Add the laksa paste and stir-fry for about 1-2 minutes until fragrant.
  2. Add the chicken stock and coconut milk, and stir to combine. Bring to the boil, then decrease heat to medium-low and simmer for 5 minutes, stirring occasionally.
  3. Meanwhile, soak the noodles in a large bowl of boiling water for about 3 minutes and drain. Divide the noodles among serving bowls and place chicken on top. Ladle over the hot soup.
  4. Garnish with the bean sprouts, spring onions, Vietnamese mint leaves, coriander and fried onions.
*Chicken can be replaced with seafood or tofu as desired.