Thai Chicken Laksa

Recipe by Michelle Harris

Course: Main Meal

Difficulty: Easy

Servings: 3-4

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes



  • 3 garlic cloves
  • 2 small red chili (add more or less depending on your chili preference)
  • 2 lemongrass stalks (white part only)
  • 3cm fresh ginger
  • 3cm fresh turmeric
  • 1/2 Tbsp coconut or olive oil
  • 1 tin organic coconut milk
  • 500ml vegetable or chicken stock (all natural ingredients)
  • 1/2 tsp tamarind paste
  • 2 tsp coconut sugar (optional)
  • Juice of 1 lime
  • 2 Tbsp fish sauce
  • 1 large chicken breast (or use 4 x chicken thighs)
  • 1 small broccoli
  • 2 carrots, shredded or finely sliced
  • 1/4 cabbage, finely sliced
  • 100g dried rice noodles


  1. To make the spice paste, process the garlic, chilli, lemongrass, turmeric and ginger in a food processor or pound using a mortar and pestle until smooth.
  2. Place the oil in a large saucepan over medium heat. Add the spice paste and fry for 2 minutes until fragrant.
  3. Add the coconut milk, stock, tamarind paste, coconut sugar, fish sauce, lime juice and stir through. Taste and add any additional ingredients if needed.
  4. Add the chicken and vegetables then boil gently for 8-10mins until the chicken is cooked through. Shred or slice the chicken once it has cooked.
  5. In a glass bowl, pour boiling water over the rice noodles. Leave the noodles to stand for 2 minutes then drain.
  6. Divide noodles among bowls. Ladle soup over top of noodles. Top bowls with an handful of fresh coriander.