Name: Chicken Laksa
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 tsp Chinese 5 spice; 6 large chicken thighs (boned); 1 tbsp runny honey; 1 tbsp sesame seeds; 1 large red chilli (sliced); 1 cube chicken (or veg); 1 large butternut squash; 2 cloves garlic; 1 piece ginger (1 inch); 1 tsp turmeric; 1/2 bunch spring onions; 1 tsp peanut butter; 4 leaves kaffir lime leaves; 1/2 bunch coriander; 1 tbsp sesame oil; 1 tbsp light soy sauce; 1 tbsp fish sauce; 300 g rice noodles; 2 bunches asparagus; 400 g light coconut milk; 3 large limes (juice 1, wedge others)

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Chicken Laksa is a dish that I have been cooking and eating for over 30 years with its amazingly vibrant, aromatic flavours. Originating from the Southeast Asian nation of Malaysia, this spicy and fragrant noodle soup has gained immense popularity not only in its home country but also across the world, captivating the palates of food enthusiasts everywhere. Let’s embark on a culinary journey to uncover the history, essence, and accompaniments of this delightful dish.

A Brief History

Laksa, derived from the Sanskrit word “lakshas,” meaning “many,” is a testament to Malaysia’s rich cultural heritage. Its origins can be traced back to the Peranakan culture, a vibrant fusion of Chinese and Malay influences. Believed to have emerged in the 15th century along the bustling trade routes of the Malacca Strait, laksa embodies the diverse culinary traditions that have shaped Malaysian cuisine over the centuries.

While there are various regional variations of laksa, the Chicken Laksa stands out for its harmonious blend of spicy coconut broth, tender chicken, and aromatic spices. It has become a beloved staple in Malaysian cuisine, celebrated during festive occasions and cherished as comfort food on rainy days. You can also use prawns, shrimp, pork or beef in the recipe, they all add a special flavour.

The Essence of Chicken Laksa

At the heart of Chicken Laksa lies its soul-stirring broth. Infused with a medley of spices such as lemongrass, galangal, and turmeric, simmered in creamy coconut milk, the broth tantalizes the taste buds with its depth of flavour and gentle heat. Fragrant herbs like coriander and Thai basil add brightness and freshness to the dish, while chili paste or sambal provides a fiery kick that elevates every spoonful.

The protein component of Chicken Laksa typically features succulent pieces of chicken, either shredded or sliced, adding substance and richness to the soup. Meanwhile, the noodles, whether rice vermicelli or egg noodles, soak up the flavourful broth, imparting a comforting texture to the dish.

Garnished with an array of toppings such as bean sprouts, fried tofu, hard-boiled egg, and crispy shallots, Chicken Laksa offers a symphony of textures and flavours in every bowl, making it a truly satisfying dining experience.

What to Serve with Chicken Laksa

Chicken Laksa is a complete meal in itself, it can be complemented with a variety of side dishes and accompaniments. Each of the dishes shown below enhances the dining experience further. Here are some delectable options to serve alongside this tantalizing noodle soup:

Sambal Belacan: A spicy chili paste made from chili peppers, shrimp paste, and lime juice, sambal belacan adds an extra layer of heat and complexity to Chicken Laksa. Its tangy and pungent flavours pair beautifully with the creamy coconut broth.

Roti Canai: This flaky, buttery flatbread is a beloved Malaysian staple. It is perfect for dipping into the rich broth of Chicken Laksa. Its light and airy texture provides a delightful contrast to the hearty soup.

Pickle: A side of pickled vegetables (cucumber or carrot), offers a refreshing palate cleanser between bites of spicy laksa. The crisp and tangy flavours of the pickles provide balance to the dish’s bold and aromatic profile.

Iced Lemongrass Tea: Cool down the fiery heat of Chicken Laksa with a refreshing glass of iced lemongrass tea. Infused with the citrusy aroma of lemongrass, this soothing beverage complements the flavours of the soup while quenching your thirst.

Mango Salad: A light and refreshing mango salad, tossed with lime juice, fish sauce and chili peppers. It serves as a vibrant side dish to accompany Chicken Laksa. Its sweet and tangy flavours provide a delightful contrast to the spiciness of the soup.

Chicken Laksa is not just a dish; it’s a culinary experience of Malaysia. A place where the air is perfumed with the aroma of exotic spices and the spirit of cultural fusion thrives. I love the food, the country and the people are simply the best. This is a dish that’s perfect all year round. An iconic noodle soup never fails to captivate the senses and ignite the appetite. So, gather your ingredients, prepare your broth, and embark on a flavourful adventure with Chicken Laksa as your guide.

Chicken Laksa is a gorgeous Malaysian recipe that produces on of the tastiest dishes. There are a lot of ingredients but each one adds a balance to the rest. They all combine to create a curry that has an unbelievable taste that you will return to again and again. This is a superb method to use up left over chicken. I never thought that Squash could be tasty until I tried this recipe.

Chicken Laksa

Laksa is a popular spicy noodle soup in the Peranakan cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup; either based on rich and spicy curry coconut milk, or based on sour asam

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Course: Main Dish

Cuisine: Malaysian

Keyword: Chicken, Chillies, Curry, Herbs, Noodles, Nuts, Vegetables

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: people

Calories: 209kcal

Ingredients

1 tsp Chinese 5 spice
6 large chicken thighs boned
1 tbsp runny honey
1 tbsp sesame seeds
1 large red chilli sliced
1 cube chicken or veg
1 large butternut squash
2 cloves garlic
1 piece ginger 1 inch
1 tsp turmeric
1/2 bunch spring onions
1 tsp peanut butter
4 leaves kaffir lime leaves
1/2 bunch coriander
1 tbsp sesame oil
1 tbsp light soy sauce
1 tbsp fish sauce
300 g rice noodles
2 bunches asparagus
400 g light coconut milk
3 large limes juice 1, wedge others

Instructions

On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the five-spice
6 large chicken thighs, 1 tsp Chinese 5 spice
Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin
Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through
Pour about 800ml of boiling water into the large pan and crumble in the stock cube,
Trim the stalk off the squash, roughly chop the neck end (don’t peel, and keep the seed end for another day), then grate and tip into the boiling stock
1 large butternut squash
Swap to the bowl blade in the processor and add the peeled garlic and ginger, the chilli, turmeric, trimmed spring onions, peanut butter, dried lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces
1 large red chilli, 2 cloves garlic, 1 piece ginger, 1 tsp turmeric, 1/2 bunch spring onions, 1 tsp peanut butter, 4 leaves kaffir lime leaves, 1/2 bunch coriander, 1 tbsp fish sauce, 1 tbsp sesame oil
Blitz to a paste, then tip into the stock and add the noodles. Trim the asparagus and cut in half
300 g rice noodles, 2 bunches asparagus, 1 cube chicken
Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off
1 tbsp light soy sauce, 400 g light coconut milk, 3 large limes
Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat
1 tbsp runny honey, 1 tbsp sesame seeds
Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli

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