A delicious gourmet dish, perfect for those chilly nights.


  • Laksa

  • 180g rice stick noodles

  • 2 teaspoons oil (e.g. peanut, canola or soy)

  • 300g chicken thighs, cut into 1cm strips

  • 1 shallot, diced

  • 1 clove garlic, crushed 

  • Inch piece of ginger, thinly sliced and cut into thin match sticks

  • 1 packet laksa paste

  • 1 can coconut milk

  • 2 tomatoes, diced

  • To serve

  • 2 handfuls mung bean sprouts

  • 2 spring onions, sliced

  • 1 carrot, peeled, shredded or cut into thin match sticks

  • 1 chilli, deseeded, thinly sliced 

  • Cup chopped coriander 

  • 1 lemon, cut into wedges, to serve


  • 1.

    Bring a full kettle to the boil.

  • 2.

    Place rice noodles in a large bowl. Pour over boiling water and leave to soak until soft and cooked through, about 5–7 minutes. Drain and divide between serving bowls.

  • 3.

    Heat oil in a medium fry-pan or wok on medium heat. Fry chicken until lightly browned, about 2 minutes then add shallot, garlic and ginger and cook for a further for 2 minutes. Add laksa paste and a few tablespoons of coconut milk, and fry until fragrant, 1–2 minutes.

  • 4.

    Add tomatoes and remaining coconut milk and reduce heat to a gentle simmer. Cook for a further 5 minutes until chicken is cooked through. 

  • To serve:

  • 1.

    Ladle hot laksa broth and contents over the noodles. Top with bean sprouts, spring onion, carrot, chilli and coriander. Serve with a wedge of lemon to squeeze over just before eating.


Recipe provided by Nadia LimĀ 

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