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Chicken Curry Laksa

Serves 4
Prep time: 20 Mins
Cooking time: 20 Mins

Lovely laksa! Served throughout Malaysia, this curried noodle soup is a winner in hot or cold weather.



  • 100 g dried thin egg noodles
  • 100 g rice vermicelli
  • 2 tbsp cooking oil
  • 2 cup chicken or vegetable stock
  • 1 stalk lemongrass, smashed
  • 2 Tegel chicken breasts, skinless, boneless, chopped into cubes
  • 400 mL coconut milk
  • 8 prawns, shelled
  • juice of 1 lime
  • garnises, mint leaves, bean sprouts, coriander
  • salt to taste
  • 1-2 red chillies, de-seeded and chopped
  • 6 cloves garlic
  • 1 thumb-sized piece of fresh ginger, peeled and chopped
  • 4-5 Shallots
  • 1/2 tsp salt
  • 1 tbsp coriander seeds
  • 2 tsp tumeric
  • 2 tbsp cooking oil
  • 1/2 tsp shrimp oil, (or see method below for how to make your own)
View the method
  1. Boil egg noodles in salted water until tender, drain and set aside.
  2. Cook vermicelli by soaking in boiling water for 3 - 4 minutes. Drain and set aside.
  3. In a mortar and pestle, grind paste ingredients to a smooth paste. You can make shrimp oil by nipping tails off prawns and frying in 2 - 3 Tbsp of oil until golden. Remove shells and add the shrimp-flavoured oil to the paste.
  4. Heat oil in large pot and fry paste until fragrant and beginning to brown
  5. Add stock, lemongrass, chicken and coconut milk, bring to a simmer and cook for 10 minutes.
  6. Add prawns and simmer until they, and the chicken, are cooked though. Salt to taste.
  7. Add the juice of 1 lime.
  8. Divide noodles and vermicelli evenly into 4 bowls.
  9. Spoon chicken and prawns into each, then pour hot laksa broth over and garnish.
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