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Easy Chicken Laksa
Why choose chicken laksa?
Chicken laksa is the perfect balance of heat, creaminess, and umami. It’s a great option for anyone who loves noodle soups but wants something a little heartier. Best of all, it’s surprisingly simple to make at home with just a handful of fresh, high-quality ingredients from Grange Meat Co. Our easy chicken laksa recipe is perfect for busy weeknights, delivering restaurant-quality flavour in under 30 minutes.
Selecting the right ingredients
A great laksa starts with quality chicken and a rich, well-seasoned broth. Here’s what you’ll need:
- Chicken: Boneless, skinless chicken thigh fillets from Grange Meat Co. for maximum flavour and tenderness.
- Laksa paste: A store-bought paste works well for ease, or you can use a homemade blend.
- Coconut milk: Full-fat coconut milk for a creamy, luscious broth.
- Chicken broth: A good-quality chicken stock to enhance the savoury depth.
- Noodles: Rice vermicelli noodles, softened in hot water.
- Vegetables: Bean sprouts, baby bok choy, or other greens for freshness.
- Toppings: Fresh coriander, sliced red chilli, crispy fried shallots, and a wedge of lime.
Ingredients:
- 500 g chicken thigh fillets, sliced
- 1 tbsp vegetable oil
- 3 tbsp laksa paste
- 400 mL coconut milk
- 2 cups chicken stock
- 200 g rice vermicelli noodles
- 1 cup bean sprouts
- 2 baby bok choy, halved
- 2 tbsp fish sauce
- 1 tsp brown sugar
- 1 tsp lime juice
- Fresh coriander, chopped
- 1 red chilli, sliced (optional)
- Crispy fried shallots for garnish
1. Prepare your ingredients
Soak the vermicelli noodles in hot water for 5 minutes, then drain and set aside. Slice the chicken thighs into bite-sized pieces and chop your vegetables and garnishes.
2. Cook the laksa base
Heat oil in a large pot over medium heat. Add the laksa paste and cook for 2-3 minutes until fragrant.
3. Simmer the broth
Pour in the chicken stock and coconut milk, then add the fish sauce, brown sugar, and lime juice. Stir well and bring to a simmer.
4. Cook the chicken
Add the sliced chicken thighs to the pot and let them simmer for 8-10 minutes until tender and fully cooked.
5. Prepare the vegetables
Add the baby bok choy and let it cook for another 2 minutes until just tender.
6. Assemble your laksa
Divide the softened vermicelli noodles into bowls. Ladle the hot laksa broth and chicken over the top.
7. Garnish and serve
Top each bowl with bean sprouts, fresh coriander, red chilli, and crispy fried shallots. Serve with a lime wedge on the side for extra zing.
Slow cooker chicken laksa
Want a hands-off version? Simply place the chicken thighs, laksa paste, stock, coconut milk, fish sauce, and sugar in a slow cooker. Cook on low for 6 hours, then shred the chicken, add the bok choy, and serve over noodles with fresh toppings.
Perfect pairings for chicken laksa
Chicken laksa is a complete meal on its own, but if you want to make it even more special, serve it with:
- Roti or crusty bread for dipping
- Extra sambal oelek or chilli paste for spice lovers
- Pickled vegetables to add a tangy contrast
Now that you know how to make easy chicken laksa with high-quality chicken from Grange Meat Co., you can enjoy this comforting, flavourful dish any time. Whether you’re cooking a quick dinner or looking for something special to impress guests, this rich, creamy, and spicy laksa is sure to hit the spot.
