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. Best of all, it creates a satisfying meal without requiring hours in the kitchen.
The first thing you notice is the wonderful aroma. Lemongrass, ginger, garlic and turmeric quickly fill the kitchen as they cook with the spring onions. Together, these ingredients create a fragrant base with a gentle warmth and plenty of character. Meanwhile, the coconut milk adds richness and smoothness to the broth. The chicken stock then keeps the soup light enough to enjoy without making it feel heavy.
There is also plenty going on when it comes to texture. Tender chicken provides the main protein, while the noodles make the soup filling. Carrots bring a little sweetness, and sweetcorn adds juicy pops of flavour. Green beans provide a pleasant bite, while the spring onions add freshness. As a result, every spoonful offers something slightly different.
The lime is particularly important when serving this soup. Its sharp, fresh flavour cuts through the creamy coconut milk and lifts the other ingredients. A few wedges on the table also allow everyone to adjust the flavour to their liking. Similarly, fresh basil adds a fragrant finish that makes the finished bowl feel even more inviting.
Another reason to enjoy Chicken Laksa Noodle Soup is its versatility. It works beautifully as a comforting lunch, but it can also make an excellent evening meal. Serve it in warmed bowls with plenty of noodles and a generous amount of chicken. Then add the vegetables and fragrant broth before finishing with lime and basil.
Although this soup feels special enough for entertaining, it remains straightforward enough for a relaxed family meal. The chicken can be cooked first and kept warm while the broth comes together. Once the vegetables have simmered, the noodles need only a few minutes to cook.
This is also a great dish for those evenings when you want something comforting without reaching for a heavy casserole or creamy pasta dish. The coconut milk gives it body, while the lime and herbs keep everything tasting fresh.
Ultimately, Chicken Laksa Noodle Soup delivers a lovely balance of creamy, fragrant, fresh and savoury flavours. It is colourful, filling and wonderfully comforting. Serve it piping hot, pass around the lime wedges, and let everyone enjoy a bowl full of delicious warmth.
Chicken Laksa Noodle Soup
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
26 comments
An explosion of flavours. Absolutely love this.
A great recipe for a cold evening. It is warming without being overly spicy, which suited everyone at our table.
I particularly enjoyed the vegetables in this soup. The green beans stay slightly crunchy and add a great contrast to the soft noodles.
I loved the combination of lemongrass, ginger, garlic and lime. It gives the soup a lovely fresh taste with plenty of warmth.
The flavours are wonderful and the soup smells amazing while it is cooking. I will definitely be making this again.
A delicious soup that I will be making again. It is comforting, filling and packed with wonderful flavours and textures.
We really enjoyed this one. I added a little extra lime at the table and thought it worked perfectly with the coconut and spices.
I would recommend serving the lime wedges generously. That little hit of acidity really brings all the flavours together.
The noodles soak up so much of the delicious broth. I might add a few more next time because they were my favourite part.
The coconut milk gives the broth a lovely richness, while the lime stops it from becoming too heavy. A very satisfying recipe.
This made a brilliant midweek dinner. It was quick enough to prepare after work and still felt like something special.
Very tasty and packed with flavour. The coconut milk makes the broth wonderfully creamy without overpowering the chicken and vegetables.
We enjoyed this as a weekend lunch and it was perfect. It filled everyone up without leaving us feeling too heavy.
The combination of turmeric and lemongrass gives the broth a beautiful flavour. I also liked the little bursts of sweetness from the sweetcorn.
This recipe has quickly become a favourite in our house. It is comforting, colourful and full of lovely aromas.
The broth is the star of this dish for me. Creamy, fragrant and full of flavour, with just enough freshness from the lime.
A delicious and warming soup with plenty of texture. The chicken was tender and the noodles made it substantial enough for a full meal.
This was a real hit with the family. Everyone enjoyed the noodles and tender chicken, and there were no leftovers.
A fantastic bowl of comfort food. The sweetcorn and carrots add a nice sweetness that works beautifully with the fragrant broth.
Very tasty and easy to make. I would happily serve this to friends because it looks and tastes much more complicated than it actually is.
Really impressed with how much flavour comes from such straightforward ingredients. The ginger and garlic give the soup plenty of character.
This was absolutely delicious. I added a little extra black pepper and lime, which gave it an extra lift.
A lovely family-friendly laksa that was easy to prepare. The vegetables also make it feel colourful and wholesome.
I enjoyed every mouthful. The broth is creamy but still feels fresh, especially with the lime and basil added at the end.
A lovely balance of creamy, savoury and fresh flavours. The basil is a great finishing touch too.
Really easy to prepare and surprisingly filling. The lime at the end makes such a difference and brightens the whole dish.