Description
A rich, spicy chicken Laksa Noodle Soup with creamy coconut broth, tender noodles, tofu puffs, and fresh garnishes. Packed with authentic Southeast Asian flavor, it’s a cozy one-bowl meal that’s surprisingly simple to make at home.
Ingredients
Chicken Stock:
- 2 cups (500 ml) chicken stock
- 1 cup (250 ml) water
- 3 chicken drumsticks
Laksa Broth:
- 1½ tbsp oil
- 2 garlic cloves, minced
- 2 cm piece of ginger, grated
- 1 stalk lemongrass, white part grated
- 2 bird’s eye chilies, chopped
- ½ cup (135g) laksa paste
- 400 ml coconut milk
- 2 tsp fish sauce (or soy sauce substitute)
Noodles + Toppings:
- 50g vermicelli noodles, dried
- 100g hokkien noodles (optional)
- 80g bean sprouts
- 80g tofu puffs, halved
Laksa Chili Sauce:
- ½ tsp sugar
- 1½ tsp light soy sauce
- ½ garlic clove, minced
- 1½ tsp laksa paste
- 1 tbsp Sriracha
- 1 tbsp chili paste or more Sriracha
- 1 tbsp vegetable oil
Garnishes:
- Fresh coriander/cilantro
- Lime wedges
- Fried shallots (optional)
- Sliced red chili (optional)
Instructions
- Boil chicken stock with drumsticks for 30 minutes. Remove and shred chicken. Strain and reserve broth.
- Sauté garlic, ginger, lemongrass, and chilies in oil. Add laksa paste and fry until aromatic.
- Add coconut milk, chicken broth, and fish sauce. Simmer 10–15 minutes.
- Prepare noodles as per packet instructions.
- Mix chili sauce ingredients in a bowl.
- Assemble bowls: noodles, chicken, tofu, sprouts, hot broth. Top with chili sauce and garnishes.
Notes
- Use high-quality laksa paste for authentic flavor.
- Adjust chili level to your spice preference.
- Keep noodles separate from broth until serving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes