Chicken Laksa
Serves: 4
  • 1 tablespoon peanut oil
  • 100 g laksa paste (or quantity recommended on jar)
  • 1 litre chicken stock
  • 400 ml tin of coconut milk
  • 4 fresh kaffir lime leaves
  • 2½ tablespoons lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons grated palm sugar
  • 1 large chicken breast (around 300 g), thinly sliced
  • 1 carrot, cut into thin batons (julienned)
  • 12 snow peas
  • 250 g rice noodles
  • 3 tablespoons roughly chopped vietnamese mint
  • ½ cup fresh coriander leaves
  • 1 cup bean sprouts
  • 1 lime cut into wedges to serve
  1. Soak the rice noodles in boiling water until they have softened. (Check the instructions on the packet.) Drain.
  2. While they are soaking make the soup:
  3. Heat the oil in a large saucepan, over a low heat and cook the laksa paste for 2-3 minutes. You need to stir constantly and make sure it doesn't burn.
  4. Add the chicken stock and bring to the boil, reduce the heat and simmer for 10 minutes so that the liquid is slightly reduced.
  5. Add the coconut milk, kaffir lime leaves, lime juice, fish sauce and palm sugar, and simmer for 5 minutes.
  6. Add the thinly sliced chicken breast and simmer for a couple of minutes. Do not boil or cover.
  7. Add the carrot sticks and snow peas and simmer for a minute or 2. Check the chicken is cooked through and your ready to serve.
To Serve:
  1. Divide the noodles between 4 bowls.
  2. Ladle hot soup over the noodles. Top with the vietnamese mint, coriander leaves and bean sprouts. Serve with lime wedges
Recipe by Villiers Brown at