Chicken Laksa Soup Recipe

Laksa is a beloved dish, known for its bold flavors, aromatic spices, and a delightful balance of textures. While this dish originates from Southeast Asia, particularly Malaysia and Singapore, its unique combination of spicy, tangy, and savory elements has made it a favorite around the globe. The Chicken Laksa Soup is a variation that brings together tender chicken, a rich coconut-based broth, and the irresistible kick of spicy sambal. If you’ve ever been intrigued by the idea of recreating this amazing dish at home, then you’re in for a treat!

In this recipe, we’ll guide you through a quick and simple method for making a mouthwatering Chicken Laksa, perfect for a comforting meal. Whether you’re craving something cozy for a rainy day or want to impress your friends with a bold, exotic dish, this recipe is the way to go.

This Chicken Laksa Soup is a vibrant, aromatic, and satisfying dish that takes only about 30-40 minutes to make, making it a great weeknight dinner. The chicken becomes tender and infused with all the flavors of the broth, while the noodles soak up all the goodness of the coconut milk and spices. The key to making an authentic-tasting Laksa at home lies in the balance of ingredients and the slow simmering of the soup to bring out its full depth.

Ingredients Needed

Here’s a rundown of the essential ingredients you’ll need to create a delicious bowl of Chicken Laksa Soup. This recipe serves about 4 people.

Chicken Thighs (Boneless, Skinless): About 1 lb (450g). Thighs are perfect for this dish since they stay moist and tender when simmered in the soup.
Coconut Milk: 1 can (13.5 oz). This is the base for the creamy, rich broth that gives Laksa its signature flavor.
Chicken Broth: 3 cups. Adds depth to the broth, ensuring it’s full of flavor and not too thin.
Rice Vermicelli Noodles: 200g (about 7 oz). These delicate, thin noodles are the traditional choice for Laksa and help soak up the soup’s delicious broth.
Red Curry Paste: 2 tablespoons. This is the heart of the soup’s flavor, giving it a deep and spicy base.
Lemongrass: 1 stalk, bruised. Provides that distinctive citrusy flavor to balance the richness of the coconut milk.
Ginger: 2-inch piece, sliced. Adds a zesty, warming flavor that complements the soup’s spices.
Garlic: 4 cloves, minced. Essential for building a flavorful base.
Fish Sauce: 1 tablespoon. This provides the essential umami flavor.
Lime: 1, cut into wedges. Adds a fresh, tangy contrast to the richness of the soup.
Kaffir Lime Leaves: 2-3 leaves, torn (optional). If available, these leaves add an extra layer of citrusy fragrance to the broth.
Brown Sugar: 1 teaspoon. Balances the heat from the curry paste and the sourness from the lime.
Chili Paste or Sambal Oelek: 1 tablespoon. For an extra kick of spice and heat.
Fresh Herbs: Cilantro or Thai basil for garnish. Adds freshness and color.
Boiled Eggs: 2, halved (optional but traditional). Soft-boiled eggs are often added as a garnish in Laksa, giving it a rich, comforting touch.

Cooking Instructions

Follow these step-by-step instructions to create your own bowl of Chicken Laksa Soup:

Prepare The Chicken

Heat a large pot or Dutch oven over medium-high heat. Add a little bit of oil, and sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove the chicken and set it aside.
Cook The Aromatics

In the same pot, add the minced garlic, sliced ginger, and bruised lemongrass. Stir them around for about a minute until they release their fragrances.
Simmer The Soup Base

Add the red curry paste, fish sauce, and brown sugar to the pot. Stir everything together and cook for about 2 minutes until the paste starts to bloom and intensifies in aroma.
Add Liquids

Pour in the chicken broth and coconut milk. Add the kaffir lime leaves (if using). Stir to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, and then return the chicken thighs to the pot.
Simmer The Chicken

Let the soup simmer gently for 20-25 minutes, or until the chicken is cooked through and tender. Once done, remove the chicken from the broth and shred it into bite-sized pieces.
Prepare The Noodles

While the chicken simmers, cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
Finish The Broth

Taste the soup and adjust the seasoning if necessary. Add more fish sauce for saltiness, sugar for sweetness, or lime juice for acidity. Stir in sambal oelek (or your chili paste of choice) for heat.
Assemble The Soup

To serve, divide the cooked noodles among bowls, and ladle the hot broth with chicken over the top. Garnish with fresh herbs, lime wedges, and soft-boiled eggs if desired.

Ingredient Insights

Each ingredient in this dish plays a crucial role in building the rich, layered flavors of Laksa:

Coconut Milk: This provides the creamy, velvety texture of the broth, which tempers the heat from the spices and balances the savory notes.
Red Curry Paste: Packed with chilies, garlic, ginger, and spices, it is the backbone of the soup’s deep, bold flavor.
Lemongrass: A key ingredient in Southeast Asian cuisine, lemongrass adds a citrusy, aromatic note that elevates the soup without overpowering it.
Fish Sauce: Made from fermented fish, this provides a savory umami that enriches the soup’s broth.
Rice Noodles: These noodles are light and delicate, absorbing the soup’s flavors without becoming mushy, which is crucial to a perfect Laksa.

Expert Tips

Use Bone-In Chicken: If you have the time, using bone-in chicken thighs or even a whole chicken will give the broth a richer, more complex flavor as the bones release their collagen during cooking.
Spice Level: The heat of the soup can be adjusted by increasing or decreasing the amount of sambal oelek or chili paste you use. If you prefer a milder dish, you can skip the chili paste altogether or serve it on the side for those who want extra heat.
Broth Thickness: If you like your Laksa broth on the thicker side, let it simmer a bit longer to reduce. Conversely, if you prefer a lighter broth, add more chicken stock or water to thin it out.
Garnishes Matter: Don’t skip the garnishes! Fresh herbs like cilantro or Thai basil, along with lime wedges, add a burst of brightness to the rich and spicy broth.

Recipe Variations

Vegetarian Laksa: You can easily make a vegetarian version by substituting the chicken with tofu or tempeh, and using vegetable broth in place of chicken broth.
Seafood Laksa: For a seafood twist, try using shrimp, fish, or even a mix of both. Seafood pairs beautifully with the coconut-based broth and adds a different layer of richness.
Spicy Laksa: If you crave more heat, add more chili paste or fresh sliced chilies. You can also experiment with different chili varieties for unique flavor profiles.

Final Words

Chicken Laksa Soup is the ultimate comfort food, offering a medley of spicy, creamy, and tangy flavors that are hard to resist. Its versatility allows you to customize it to your preferences, whether you like it mild or fiery, with chicken or seafood. The beauty of this dish lies in how it brings together a range of textures-smooth coconut milk, chewy noodles, and tender chicken, all in one bowl.

The rich, aromatic broth alone is worth the effort, but combined with the noodles and toppings, it’s a dish that will transport your taste buds straight to the streets of Southeast Asia. Plus, with all the room for customization, this recipe is one that you can make your own!

Chicken Laksa Soup Recipe