Chicken Laksa Noodle Soup

Name: Chicken Laksa Noodle Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Ingredients: 3 chicken drumsticks; 80 g bean sprouts; 80 g tofu puffs; 2 clove garlic; 2 cm piece fresh ginger; 1 stalk lemongrass; 2 birds eye chillis; 2 cup chicken stock/broth; 1 cup water; 400 ml coconut milk; 50 g vermicelli noodles; 100 g hokkien noodles; 1/2 cup laksa paste; 2 tsp fish sauce; 1 1/2 tsp soy sauce; 1 tbsp sriracha sauce; 1 tbsp chilli paste from jar; 1/2 tsp sugar; 2 1/2 tbsp vegetable oil; fresh coriander / cilantro; lime wedges; crispy fried shallots; finely sliced red chilli

This rich and fragrant chicken laksa is packed with creamy coconut broth, tender shredded chicken, and a mix of springy noodles. Topped with bean sprouts, tofu puffs, and a spicy chili sauce, it makes a deeply comforting bowl that tastes like it came from your favorite noodle shop.

Servings2 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

chicken drumsticks
3
bean sprouts
80 g
tofu puffs
80 g
garlic
2 clove
fresh ginger
2 cm piece
lemongrass
1 stalk
birds eye chillis
2
chicken stock/broth
2 cup
water
1 cup
coconut milk
400 ml
vermicelli noodles
50 g
hokkien noodles
100 g
laksa paste
0.5 cup
fish sauce
2 tsp
soy sauce
0.5 tsp
sriracha sauce
1 tbsp
chilli paste from jar
1 tbsp
sugar
0.5 tsp
vegetable oil
1 tbsp
fresh coriander / cilantro
lime wedges
crispy fried shallots
finely sliced red chilli

Step-by-Step Instructions

Make the stock: In a medium saucepan, combine the chicken stock, water, and chicken drumsticks. Bring to a gentle boil over high heat, then reduce to a steady simmer.

Cook for about 25 minutes, or until the chicken is fully cooked and tender enough to pull from the bone. The liquid should reduce slightly.

Transfer the drumsticks to a plate. Remove and discard the skin and bones, then shred the meat into bite-size pieces. Set the broth and chicken aside separately.

Make the chili sauce: In a small bowl, stir together the sugar, soy sauce, sriracha, chili paste, and vegetable oil until combined. Let it sit for 20 minutes so the flavors meld.

Start the laksa broth: Heat the oil in a large saucepan or small pot over medium-low heat. Add the garlic and ginger and cook for about 20 seconds, just until fragrant.