Chicken Laksa Noodle Soup is a beautiful combination of flavours and textures. The soup is made from chicken stock and coconut milk with lemongrass and ginger/garlic pastes packing a delicious warmth. Serve as a main dish and soup course. I like to cook the chicken separately and then add to the bowl at the end. Adding a few vegetable gives the soup body and textures.

Chicken Laksa Noodle Soup

I love chicken, soup and noodles so this dish is perfect for me. Its full of texture and flavour.

4.86 from 149 votes

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Course: Main Dish, Soup

Cuisine: Asian, Chinese, Malaysian

Keyword: Chicken, Noodles, Soup, Stock, Vegetables

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: People

Calories: 859kcal

Ingredients

4 medium chicken breasts
6 large scallions spring onions thinly slice
2 medium carrots peel/slice
200 g sweetcorn
50 g green beans sliced
3 tsp lemongrass paste
3 tbsp ginger and garlic paste
1 ½ tsp ground turmeric
400 ml coconut milk
500 ml chicken stock
1 tbsp vegetable oil
300 g noodles
10 g basil thinly sliced
2 large limes 1 juiced/1 wedges
salt to taste
pepper to taste

Instructions

Place a frying pan on a high heat and add a little oil.
Season the chicken breasts with salt and pepper and add to the frying pan. Fry until the chicken is cooked through and turned slightly brown about 5 – 8 minutes per side. When cooked place to one side and keep hot.
4 medium chicken breasts, salt, pepper
Place a large deep sided pan over a medium heat and add the vegetable oil.
1 tbsp vegetable oil
Once hot, add the scallions/spring onions and stir for 2 minutes. Add the turmeric, lemongrass paste, red chilli and ginger and garlic paste and cook for about 1 minute stirring constantly until the spices become fragrant.
6 large scallions, 3 tsp lemongrass paste, 1 ½ tsp ground turmeric, 3 tbsp ginger and garlic paste
Add the coconut milk and the chicken stock and stir well to combine.
400 ml coconut milk, 500 ml chicken stock
Add the sliced green beans, sweetcorn and carrot.
2 medium carrots, 200 g sweetcorn, 50 g green beans
Stir everything together and bring to a boil, cover with a lid and then reduce to a simmer for 5 minutes.
Add the noodles and simmer for a further 3 minutes until the noodles are cooked.
300 g noodles
Ladle the soup into warmed bowls adding a sliced chicken breast on each.
Serve with lime cut into wedges and sliced basil leaves.
2 large limes, 10 g basil

Nutrition

Chicken Laksa Noodle Soup