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Chicken Curry Laksa

Lovely laksa! Served throughout Malaysia this curried noodle soup from episode 8 of World Kitchen is a winner in hot or cold weather.


  • 100g dried thin egg noodles

  • 100g rice vermicelli

  • Paste

  • 1-2 red chilli, de-seeded & chopped

  • 6 cloves garlic

  • 1 x thumb-sized piece fresh ginger, peeled and chopped

  • 4-5 shallots

  • ½ tsp salt

  • 1 Tb coriander seeds

  • 2 tsp turmeric

  • ½ tsp shrimp oil or paste(optional)

  • 2 Tb cooking oil

  • 2 tablespoons cooking oil

  • 2 cups chicken or vegetable stock

  • 1 stalk lemongrass, smashed

  • 2 chicken breast, skinned and boned, chopped into cubes

  • 400ml coconut milk

  • Salt to taste

  • 8 Prawns, shelled

  • Juice one lime

  • Garnishes

  • mint leaves, beansprouts, coriander


  • 1.

    Boil egg noodles in salted water until tender, drain and set aside. Cook vermicelli by soaking in boiling water for 3-4 minutes. Drain and set aside.

  • 2.

    In a mortar and pestle, grind paste ingredients to smooth paste.

  • 3.

    Make shrimp oil by nipping tails off prawns and frying in 2-3 tablespoons 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. Add stock, lemongrass, chicken, and coconut milk, bring to a simmer and cook for 10 minutes.

  • 5.

    Add prawns and simmer until they, and the chicken, are cooked though. Taste and add salt if required. Add juice of lime.

  • 6.

    Divide noodles and vermicelli evenly into 4 bowls. Spoon chicken and prawns into each, then pour hot laksa broth over and garnish.

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