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Chicken Laksa Recipe
Learn how to make authentic chicken laksa with this quick and easy recipe! Rich coconut curry broth, tender chicken, and rice noodles create restaurant-quality Malaysian comfort food. How to cook the perfect spicy laksa at home in 30 minutes.
Prep
Cook
Serve
Kcal
- 300g boneless chicken thighs, sliced into strips
- 200g dried rice noodles
- 400ml coconut milk
- 500ml chicken stock
- 2 tbsp laksa paste (or Thai red curry paste)
- 1 tbsp vegetable oil
- 1 stalk lemongrass, bashed and halved
- 3cm piece fresh galangal (or ginger), sliced
- 2 kaffir lime leaves, torn
- 1 tbsp fish sauce
- 1 tsp palm sugar (or light brown sugar)
- 100g beansprouts
- Handful of fresh coriander
- Handful of fresh mint leaves
- 1 red chilli, sliced
- 2 spring onions, finely sliced
- Lime wedges, to serve
Step 1
Soak the rice noodles in a bowl of boiling water for about 8-10 minutes, or according to the packet instructions, until softened. Drain, rinse under cold water to stop them cooking further, and set aside.Step 2
Heat the vegetable oil in a large, deep saucepan or wok over medium-high heat. Add the laksa paste and fry for about 1 minute, stirring constantly, until it sizzles and smells incredible. Add the bashed lemongrass, sliced galangal, and torn kaffir lime leaves, and stir for another 30 seconds.Step 3
Add the sliced chicken to the pan and stir-fry for 2-3 minutes until sealed on the outside. You're not trying to cook it through at this stage — it will finish cooking in the broth.Step 4
Pour in the coconut milk and chicken stock. Stir well, bring to a gentle boil, then reduce the heat to medium-low. Let it simmer for 12-15 minutes until the chicken is fully cooked through and the broth has developed a rich, aromatic flavour.Step 5
Season the laksa with fish sauce and palm sugar. Taste it carefully — it should be creamy, slightly spicy, a touch sweet, and savoury. Adjust to your preference. Fish out the lemongrass and galangal pieces if you prefer a cleaner bowl.Step 6
Divide the drained rice noodles between deep bowls. Ladle the hot laksa broth and chicken over the noodles. Top with beansprouts, sliced spring onions, fresh coriander, mint leaves, and sliced red chilli. Serve with lime wedges for squeezing over — the fresh lime really lifts the whole dish.
What ingredients are used in Chicken Laksa from Wagamama?
Key ingredients include boneless chicken thighs, rice noodles, coconut milk, red curry paste, chicken stock, fish sauce, lime juice, bean sprouts, and fresh herbs like coriander for an authentic laksa experience.
How to cook Chicken Laksa from Wagamama at home?
Learn how to cook Chicken Laksa from Wagamama by first cooking aromatics, then adding curry paste and coconut milk to create the base. Simmer chicken until tender, add noodles and bean sprouts, then garnish with fresh herbs and lime wedges for serving.
What's the best type of noodles to use for laksa?
Fresh rice noodles are ideal for laksa as they absorb flavours beautifully. If unavailable, dried rice vermicelli works well too - just soak them in warm water for 15-20 minutes before adding to the broth.
How do you achieve the perfect creamy laksa broth?
The secret is cooking curry paste with coconut milk until the oil separates, creating a glossy base. Use both coconut milk and chicken stock for richness, and simmer gently to develop deep, complex flavours.
Can I make laksa vegetarian or vegan?
Yes! Replace chicken with tofu or vegetables, use vegetable stock instead of chicken stock, and substitute fish sauce with soy sauce. The coconut milk base naturally makes it suitable for plant-based diets.