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Thai chicken soup with noodles served in bowls
Print Recipe
5 from 5 votes

Thai Chicken Laksa

A perfect hearty soul warming Thai soup for a chilly evening
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer, Main Course, Soup
Cuisine: Thai
Keyword: Asian Soup, chicken, Curry, Laksa
Servings: 4
Author: Shane Avant


  • 2 Chicken breasts Skin on (See note 1)
  • ½ ptk Vermicelli noodles
  • 2 cloves Garlic minced
  • 1 thumb size Fresh ginger minced
  • 1 Thai red chilli sliced in half
  • ¾ Jar Laksa Paste (We recommend the Por Kwan brand)
  • 1 tin Coconut cream
  • 400 ml Chicken stock
  • 1 ptk Tofu Puffs (Available from your Asian market)
  • 1 ptk Mung beans / bean sprout cut and cleaned
  • 4 Tbsp Chilli sambal to serve on the side
  • 1 sticks Spring Onion / scallions sliced
  • 1 bunch Fresh coriander / cilantro
  • 1 ptk Crispy shallots


To cook the chicken breast:

  • Pre heat your oven to 200 deg C, heat a large oven proof pan until hot, add a couple tablespoons of oil.
    Season your chicken breasts with a little salt, place into the pan skin side down, turn down to a low heat and leave for 5 minutes, place the pan into your oven and set a timer for 18 minutes.
    Once cooked remove and turn the breasts over, you should have lovely golden chicken skin. Set aside allowing to rest.

Prepare the noodles:

  • Now for the noodles, if using vermicelli, place into a bowl, boil the kettle and pour over boiling water, let stand for 10 minutes until the noodles are cooked then strain away the water. If using other noodles follow the instructions on the packet.

Make the broth:

  • Heat a large pot or wok and add a little oil, add the minced garlic, chilli and ginger and cook for a couple of minutes. Turn down the heat to low and then add the laksa paste, cook for about 3 minutes until it starts to darken.
  • Add the coconut cream and chicken stock bring up to a simmer, add your tofu puffs and allow to simmer for 10 minutes. The tofu puffs will absorb some tasty laksa soup.

To serve:

  • Grab four large serving bowls and place a bunch of the cooked vermicelli noodles into each bowl. Add some mung beans on top.
    Ladle over the hot laksa broth to cover the noodles, evenly portion the tofu puffs, slice your chicken breast into nice slices and arrange into your soup bowls.
    Spoon a little of the chilli sambal and sliced spring onions, coriander, crispy shallots. over the dish.
    Serve and enjoy!


Note 1 - Alternative protein suggestions: fish, prawns, mussels or tofu.
If using seafood add these ingredients once your soup is at a simmer stage and simmer until just cooked.