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Chicken Laksa Soup
A Malaysian coconut laksa, simmering chicken, tofu puffs and hokkien noodles in a rich, spiced coconut broth.
Total time
40 min
Prep
10 min
Cook
30 min
Difficulty
medium
Cuisine
Malaysian
Ingredients
700gchicken thighs
400mlcoconut milk
700mlchicken stock
3 tbsplaksa paste
200ghokkien noodles
4tofu puffs, quartered
200gbeansprouts
4hard-boiled eggs, halved
fresh laksa leaf (Vietnamese mint)to serve
sambal oelekto serve
Instructions
1
Poach chicken in stock 20 minutes. Shred. Reserve stock.
2
Fry laksa paste 3 minutes.
3
Add coconut milk and reserved stock.
4
Simmer 10 minutes.
5
Add chicken and tofu puffs.
6
Cook noodles, drain.
7
Assemble bowls: noodles, broth, chicken, egg, beansprouts.
8
Top with laksa leaf and sambal.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
635
Protein
65.7g
Fat
36.8g
Carbs
10.9g
Fiber
3.3g
Sodium
1074mg
Reviews
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