Cheats Chicken Laksa
A quick and flavorful version of the classic Malaysian chicken laksa, perfect for a comforting weeknight meal with rich coconut broth and tender chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Malaysian
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons laksa paste
- 400ml coconut milk
- 500ml chicken stock
- 2 chicken breasts, thinly sliced
- 200g rice noodles
- 100g bean sprouts
- Fresh coriander leaves, for garnish
- 1 lime, cut into wedges
- 2 spring onions, sliced
- Chili slices (optional)
Instructions
- Heat vegetable oil in a large pot over medium heat. Add onion, garlic, and ginger and sauté until soft and fragrant, about 3-4 minutes.
- Stir in the laksa paste and cook for 1-2 minutes to release the flavors.
- Add coconut milk and chicken stock, then bring to a gentle simmer.
- Add the sliced chicken breasts to the pot and cook until the chicken is cooked through, about 8-10 minutes.
- Meanwhile, prepare the rice noodles according to the package instructions, then drain and set aside.
- Divide the cooked noodles between bowls, ladle the hot laksa broth and chicken over the noodles.
- Top with bean sprouts, spring onions, coriander leaves, and chili slices if using.
- Serve immediately with lime wedges on the side for squeezing over.
Notes
For extra depth, add a splash of fish sauce or a teaspoon of sugar to balance the flavors before serving. Serve with extra fresh herbs or boiled eggs if desired.