Chicken noodle laksa

Prep: 20 mins Cook: 50 mins Plus standing


Serves 6
Use lighter rice noodles in this fragrant Malaysian soup with spiced chicken, coconut broth, coriander and mint

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal424
  • fat14g
  • saturates2g
  • carbs38g
  • sugars3g
  • fibre3g
  • protein37g
  • salt1.5g
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  • 1 medium chicken, jointed into pieces and skinned



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 tbsp coriander seed
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 3cm piece ginger, sliced



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 lemongrass stalks, crushed
  • zest and juice 1 lime



    The same shape, but smaller than…

  • 2 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 tbsp low-salt soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 200ml light coconut milk
  • 3 garlic clove, sliced
  • 3 red chilli, deseeded and sliced
  • handful coriander, chopped (leaves and stalks kept separate)
  • bunch spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 300g cooked rice noodle
  • handful mint leaves, chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 tbsp sesame oil (optional)


  1. Put the chicken in a large saucepan with the coriander seeds, ginger, lemongrass, lime zest and a little salt. Add enough cold water to cover, slowly bring to the boil, then reduce to a simmer, gently poaching the chicken for 40 mins until it starts to fall away from the bone.

  2. Carefully lift the chicken onto a plate and cover with foil. Leave the stock to stand for 10 mins, skim off any excess fat and strain into a clean saucepan. Pull the chicken from the bones and tear into chunks.

  3. Bring the stock back to the boil, then add the fish sauce, soy, coconut milk, garlic, chillies and coriander stalks. Simmer for 2 mins, return the chicken to the pan and cook for a further 5 mins until warm. Add the spring onions and lime juice to taste.

  4. Divide the noodles between 6 bowls, then use a slotted spoon to lift the chicken and veg into each. Season the stock and pour over. Scatter with coriander and mint leaves, and serve with a drizzle of sesame oil, if you like.

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Comments (4)

cathydonald's picture

So easy and yummy although felt it needed more veggie content so added peas and spinach which worked well!

koolk_2009's picture

Really tasty and healthy too!

cassiefarmer's picture

great! Really liked it.

lubiep's picture

Lovely clean taste, full of flavour, I added pak choi too.

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