Chicken Laksa Soup

Name: Chicken Laksa Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 700g chicken thighs; 400ml coconut milk; 700ml chicken stock; 3 tbsp laksa paste; 200g hokkien noodles; 4 tofu puffs, quartered; 200g beansprouts; 4 hard-boiled eggs, halved; fresh laksa leaf (Vietnamese mint) to serve; sambal oelek to serve

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

Poach chicken in stock 20 minutes. Shred. Reserve stock.

Fry laksa paste 3 minutes.

Add coconut milk and reserved stock.

Simmer 10 minutes.

Add chicken and tofu puffs.

Cook noodles, drain.

Assemble bowls: noodles, broth, chicken, egg, beansprouts.

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

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