Thai Chicken Laksa

3 May 2017 By

Ingredients (Serves 5 − 6)

  • 4 x 180 g skinless chicken breasts, excess fat removed
  • Aromatics: smashed garlic cloves, sliced ginger, thinly sliced shallots or onions, 1 tsp peppercorns, bay leaf, kaffir lime leaves, Thai basil leaves, ½ lime sliced, ½ tsp salt
  • water


Laksa ingredients

  • 2 tbsp vegetable oil
  • 1 large brown onion, diced
  • 3 tbsp Latasha’s Kitchen Thai Red Curry Paste
  • 2 lemongrass stalks, bruised
  • ½ tsp turmeric powder, optional
  • 400 ml coconut cream
  • 1½ litres chicken stock (use the strained poaching liquid, top up with water if needed)
  • I tbsp fish sauce
  • 2 kaffir lime leaves
  • 200 g cooked flat rice noodles
  • Lime juice to taste
  • 1 − 2 tsp palm sugar, grated


  • Coriander leaves, generous handful of Thai basil leaves, finely sliced spring onions and long red chilli

Method: Poached Chicken

  1. Poaching chicken breasts.

    Place the chicken in a single layer on the bottom of a pot. Scatter the salt and aromatics over the top.
    TIP: The chicken cooks more evenly when it’s in a single layer.

  2. Pour in enough cool water to cover the chicken by 25 mm.
  3. Heat over medium until the water barely begins to simmer, cover with a lid and turn down to low. Cook until an instant-read thermometer inserted into the thickest part registers 68˚C. Remove the chicken from the stock immediately and set aside to rest.
    TIP: While the chicken is resting the internal temperature will continue to rise a few degrees.
  4. Strain the stock and use it in the laksa.

Method: Laksa

  1. Heat the oil in a wok or big pan over medium heat. Add the onion and gently caramelise it without browning too much.
  2. Reduce the heat and add Latasha’s Kitchen Thai Red Curry Paste, lemongrass, turmeric (if using) and cook, stirring, for 6 − 8 minutes or until fragrant.
  3. Add the coconut cream and stock, bring to the boil then add the fish sauce and kaffir lime leaves, simmer gently for 6 minutes.
  4. Slice the chicken into strips.
    TIP: If the chicken was cooked in advance and is cold, gently reheat in the laksa for a few minutes.
  5. Stir in the lime juice and palm sugar.
  6. Divide the noodles between bowls, add the chicken and top with the laksa. Garnish with the coriander, Thai basil, spring onions and chilli.

Note: Based on a recipe from Donna Hay.