Easy Chicken Laksa Recipe | Quick & Creamy

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Easy chicken laksa with coconut milk, tender chicken, prawns and noodles. A comforting, flavour-packed laksa that's simple enough for a weeknight dinner.


Easy chicken laksa with chicken, prawns, noodles and coconut broth

Introduction

Craving something warm, creamy and full of flavour? This easy chicken laksa combines chicken, prawns, fish balls and noodles in a rich coconut broth with a little heat and plenty of fragrant flavour.

Using a jar of laksa paste keeps the preparation simple, making this a great option when you want a comforting bowl of laksa without making the spice paste from scratch.

The combination of coconut milk, lemongrass, ginger, garlic and lime gives this laksa a fragrant balance of creamy, savoury, spicy and slightly tangy flavours. For an easy shortcut, a good-quality jarred laksa paste works well here and saves the time normally needed to prepare a long list of aromatics and spices.

Key Ingredients & Their Role

  • Laksa paste → Provides the main spicy, aromatic flavour base.
  • Coconut milk → Gives the broth its creamy texture and mellow richness.
  • Chicken stock → Builds the savoury base of the soup.
  • Chicken breast → Adds lean, tender chicken to the bowl.
  • Prawns → Add a delicate seafood flavour and texture.
  • Fish balls → Add a springy texture and extra savoury flavour.
  • Lemongrass paste → Adds a fresh, citrusy aroma.
  • Ginger → Adds warmth and fragrance.
  • Garlic → Adds savoury depth.
  • Lime juice → Brightens the rich coconut broth.
  • Fish sauce → Adds savoury umami flavour.
  • Brown sugar → Balances the heat, saltiness and acidity.
  • Green beans → Add colour, freshness and a little crunch.
  • Bean thread noodles (vermicelli) → Soak up the fragrant laksa broth and make the soup filling.

Easy Chicken Laksa

This easy chicken laksa is creamy, fragrant and packed with chicken, prawns, fish balls, green beans and soft vermicelli noodles. Serve it hot in deep bowls with fresh herbs, chilli and crispy fried shallots for a satisfying meal.

Recipe Details

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Cuisine: Asian fusion
Estimated calories: Approximately 650 kcal per serving, including noodles. This is an estimate and will vary depending on the laksa paste, coconut milk, chicken, seafood and noodle brands used.
Servings: 4

Ingredients

Laksa Soup

  • 1 jar laksa paste, 185 g (6.5 oz)
  • 1 can coconut milk, 400 mL (13.5 fl oz)
  • 500 mL chicken stock (2 cups / 16.9 fl oz)
  • 500 g chicken breast, thinly sliced (1.1 lb)
  • Cooking oil, for frying
  • 1½ tbsp lime juice (22.5 mL)
  • ½ tbsp fish sauce (7.5 mL)
  • 1 tbsp brown sugar (about 15 g)
  • 1 tbsp minced garlic (about 15 g)
  • 1 tsp minced ginger (about 5 g)
  • 1 tbsp lemongrass paste (about 15 g)
  • 1 tsp chicken powder (about 3 g)

Vegetables & Seafood

  • 150 g frozen green beans, halved (5.3 oz)
  • 100 g prawns (3.5 oz)
  • 100 g mixed fish balls (3.5 oz)

Noodles

  • 150 g vermicelli bean thread noodles (5.3 oz)

Optional Garnishes

  • 1 spring onion, finely sliced
  • ½ tsp chilli flakes or sliced red chilli
  • Coriander or parsley leaves
  • Crisp-fried shallots

Instructions

1. Fry the Laksa Paste & Aromatics

Heat a little cooking oil in a saucepan over medium heat.

Add the laksa paste, minced garlic, minced ginger and lemongrass paste. Cook for 1–2 minutes, stirring regularly, until fragrant.

Be careful not to let the paste burn. If it starts sticking to the bottom of the pan, reduce the heat slightly.

2. Add the Coconut Milk & Chicken Stock

Pour in the coconut milk and chicken stock.

Stir well to combine everything, then bring the mixture to a gentle simmer. Avoid boiling it too aggressively, as a gentle simmer will give you a smoother broth.

3. Cook the Chicken 


Add the thinly sliced chicken breast to the simmering laksa broth.

Cook for about 5 minutes, stirring occasionally, until the chicken is cooked through.

The chicken should no longer be pink in the centre and should reach 75°C (167°F) internally for food safety.

4. Balance the Flavour

Add the lime juice, fish sauce and brown sugar.

Stir well and taste the broth. The lime should add freshness, the fish sauce savouriness and the brown sugar a little sweetness to balance the flavours.

5. Add the Vegetables & Seafood 


Add the halved frozen green beans, mixed fish balls and prawns.

Cook for 1–2 minutes, or until the prawns are cooked through and opaque and the fish balls are heated through.

Avoid overcooking the prawns, as they can become tough.

6. Cook the Noodles 


While the laksa is cooking, prepare the vermicelli bean thread noodles according to the packet instructions.

Drain well once cooked.

7. Assemble the Laksa

Divide the cooked noodles between four deep bowls.

Ladle the hot laksa soup, chicken, prawns, fish balls and green beans over the noodles.

8. Add the Garnishes 


Finish with sliced spring onion, chilli flakes or fresh red chilli, coriander or parsley and crisp-fried shallots if using.

Serve immediately while hot.

Tips & Substitutions

Adjust the spice level

The heat level will depend largely on the laksa paste you use. For a milder bowl, choose a mild laksa paste and skip the extra chilli garnish. For more heat, add sliced fresh chilli or chilli flakes.

Chicken breast or chicken thigh

Thinly sliced chicken thigh can be used instead of chicken breast. It will give the laksa a slightly richer flavour and remains tender during cooking.

Fresh or frozen prawns

Either fresh or frozen prawns can work. If using frozen prawns, thaw them first and drain well before adding them to the soup.

Green beans

Frozen green beans are convenient, but fresh green beans can also be used. Cut them into smaller pieces so they cook quickly.

Fish balls

Use your favourite mixed fish balls. If you don't have them, you can simply leave them out and add a little more chicken or prawns.

Noodle options

Bean thread noodles work well because they are light and absorb the laksa broth. Rice vermicelli can also be used if that's what you have available.

Make it ahead

The laksa soup can be prepared ahead, but it's best to cook the noodles separately and add them when serving. This prevents the noodles from becoming overly soft while sitting in the broth.

Storage

Store leftover laksa and noodles separately in airtight containers in the refrigerator and use within 2–3 days. Reheat the soup thoroughly until steaming hot before serving.

Gluten-free consideration

Check the labels of the laksa paste, chicken stock, chicken powder, fish sauce and fish balls, as ingredients and processing can vary between brands.

FAQ

Is chicken laksa spicy?

It can be, but the heat depends on the laksa paste you use. You can control the spice level by choosing a milder paste and adjusting the chilli garnish.

Can I use chicken thighs instead of chicken breast?

Yes. Thinly sliced chicken thighs work well and can give the laksa a richer flavour.

Can I make chicken laksa without prawns?

Yes. Simply leave out the prawns and add extra chicken or fish balls if you want to keep the bowl hearty.

What noodles are best for chicken laksa?

Bean thread noodles are a great choice for this recipe. Rice vermicelli is another easy option.

Can I freeze chicken laksa?

The soup can be frozen, but for the best texture, freeze it without the noodles. Cook fresh noodles when you're ready to serve.

Wrap-Up

This easy chicken laksa is a simple way to make a comforting bowl of creamy, fragrant soup at home. With ready-made laksa paste, coconut milk and a mix of chicken and seafood, you can have a satisfying dinner ready in about 25 minutes.

If you enjoy easy noodle meals, you might also like my BeanSprout Instant Noodles recipe.

Do you prefer your laksa mild and creamy or extra spicy?

Keyword

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