Chicken curry laksa
A fragrant coconut and chilli noodle soup with chicken, tofu puffs and fresh herbs, ready in under an hour.
- Time45 min
- LevelMedium
- Costabout £2.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Blitz the dried chillies, shallots, garlic, lemongrass, ginger, turmeric, coriander and cumin with 3 tablespoons of water to a thick paste.
- 2
Heat the oil in a large pan over a medium heat. Fry the paste for 5 minutes, stirring, until it smells rich and the oil starts to separate.
5 min - 3
Add the chicken and stir for 3 minutes to coat it in the paste.
3 min - 4
Pour in the coconut milk and water, crumble in the stock cube and add the fish sauce. Simmer gently for 15 minutes until the chicken is cooked through.
15 min - 5
Meanwhile, soak the noodles in boiling water for 5 minutes, then drain and rinse under cold water.
5 min - 6
Divide the noodles and beansprouts between four bowls. Ladle over the hot soup.
- 7
Top with fresh chilli and coriander and serve with lime wedges for squeezing.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.