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Chicken and Noodle Laksa

This is one of our favourite cold-weather recipes that requires very little cooking. The Thai chillies give it a wonderful zing.


  • For curry paste

  • 5 long fresh chillies

  • 5 red Thai shallots, or ordinary shallots

  • 4 garlic cloves

  • 3 coriander roots

  • 1 teaspoon salt

  • 1 tablespoon good-quality curry powder

  • For the laksa

  • 500ml coconut cream

  • 2 tablespoons thick soy sauce

  • 500g boneless, skinless chicken thigh meat

  • 700ml chicken stock

  • 1-2 teaspoons Thai fish sauce, to taste

  • To garnish

  • 500g dried ho fun noodles

  • 1 tablespoon sunflower oil

  • 4 garlic cloves, sliced

  • 4 red Thai shallots, sliced

  • 4 long dried chillies

  • ¼ teaspoon salt

  • 1 teaspoon caster sugar

  • 1-2 limes, halved

  • 1 small head of chicory, roughly chopped

  • 100g beansprouts

  • 4 tablespoons chopped fresh coriander


  • 1.

    Blitz all the curry powder ingredients together to form a coarse paste.

  • 2.

    Pour the coconut cream into a large saucepan. Boil it over a medium heat until it separates.

  • 3.

    Add the curry paste and fry for 2-3 minutes until fragrant. Stir in the soy sauce and chicken and cook for 3-4 minutes, stirring occasionally. Add the chicken stock, bring to the boil and simmer gently for 20 minutes. Season to taste with fish sauce and keep warm.

  • 4.

    Arrange the noodles in a large bowl and pour over the boiling water to cover. Leave to stand for four minutes, then drain. Heat the sunflower oil in a frying pan and fry the sliced garlic. Separately fry the shallots and chillies for about 30 seconds until crispy and golden brown. Strain and cool. Pound together in a pestle and mortar with salt and sugar.

  • 5.

    Divide the drained noodles between four serving bowls. Top with fish curry sauce. Serve with a garnish of limes, scatter with the garlic, shallot and chilli mix, chicory, bean-sprouts and coriander.

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