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Chicken Laksa

Forget takeaway and treat your tastebuds to a home-cooked chicken laksa.


  • 1/4 cup vegetable oil

  • 4 tbsp chili paste

  • 4 clove garlic

  • 3 stalks lemongrass (sliced)

  • 1 cm galangal (from the ginger family)

  • 8 candlenuts

  • 1 cm fresh turmeric

  • 2 tbsp coriander powder

  • 1 tbsp shrimp paste (belacan)

  • 2 x 400ml tins coconut milk

  • 1 large chicken breast, cooked and shredded or

  • 8 large prawns peeled, de-veined and cooked for a very short time

  • Additional extras (optional): fish balls, tofu, mint, chopped chili, bean sprouts, rice noodles (Vermicelli) or Hokkien noodles all make excellent additions.


  • 1.

    Blend chili paste, shallots, garlic, lemongrass, galangal, candlenuts, turmeric, coriander powder and belacan in a food processor until smooth

  • 2.

    Heat oil and fry paste till fragrant

  • 3.

    Add coconut milk (approximately 600 ml to start) and bring to boil before lowering to a gentle simmer

  • 4.

    Add salt & sugar to taste, and either add water or more coconut milk to achieve desired thickness

  • 5.

    Add chicken or prawns plus any of the additional extras – serve and enjoy!

  • 6.

    When the Laksa is cool, refrigerate and only re-heat the amount needed.


Recipe courtesy of the renowned Malaysian restaurant Ipoh Laksa, Brisbane.

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Jätte gott ( Very Good)