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Chicken laksa

Chicken laksa

A star rating of 4.5 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus standing
  • Easy
  • Serves 6

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

  • Healthy
Nutrition: per serving
low insalt1.5g


  • 1 medium chicken , jointed into pieces and skinned
  • 1 tbsp coriander seed
  • 3cm piece ginger , sliced
  • 2 lemongrass stalks, crushed
  • zest and juice 1 lime
  • 2 tbsp fish sauce
  • 1 tbsp low-salt soy sauce
  • 200ml light coconut milk
  • 3 garlic cloves , sliced
  • 3 red chillies , deseeded and sliced
  • handful coriander , chopped (leaves and stalks kept separate)
  • bunch spring onions , sliced
  • 300g cooked rice noodle
  • handful mint leaves, chopped
  • 1 tbsp sesame oil (optional)


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, February 2013

Goes well with


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A star rating of 4.5 out of 5.12 ratings

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