Laksa chicken soup with rice noodles recipe

10 ratings Rate
  • Serves 4
  • Cooking time 20-25 minutes
  • 455 calories / serving
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Blitz together the sunflower oil, chilli, garlic, ginger, shallots, turmeric and coriander stalks in a food processor until you have a paste. Scrape into a large saucepan set over a moderate heat and stir-fry for 1-2 minutes until fragrant.

Add the coconut milk, chicken stock and lime juice and stir well to combine. Bring to the boil, then reduce to a gentle simmer.

Add the chicken to the saucepan along with the fish sauce, sugar and soy sauce and simmer for 5-6 minutes until cooked through with no pink showing. Blanch the beansprouts for at least 15 seconds in boiling water and allow to cool. Then add them to the broth. 

Drain the noodles and toss in the sesame oil. Divide the noodles evenly between 4 metal soup bowls. Spoon the broth on top and garnish with coriander leaves before serving.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

See more Soup recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 150g dried rice noodles, soaked in boiling water for 10 minutes
  • 25ml sesame oil
  • 400ml light coconut milk
  • 400ml light chicken stock
  • 2 red chillies, de-seeded and roughly chopped
  • 4 cloves garlic
  • 2 inch piece of fresh ginger, peeled
  • 3 shallots, roughly chopped
  • 1 tsp turmeric
  • 25ml sunflower oil
  • a few coriander stalks
  • 2 large skinless chicken breasts, diced
  • 75g beansprouts, blanched
  • 2tbsp fish sauce
  • 2 tbsp light soy sauce
  • 1tsp caster sugar
  • juice of 1/2 lime
  • Energy 1905kj 455kcal 23%
  • Fat 21g 30%
  • Saturates 8g 40%
  • Sugars 4g 4%
  • Salt 2g 33%

of the reference intake
Carbohydrate 36.7g Protein 28.6g Fibre 1.4g


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