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Chicken Curry Laksa 2

Chicken Curry Laksa

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Malaysian


Chicken Curry Laksa is a noodle soup dish prepared with yellow noodles, chicken, curry puffs and boiled egg in a broth is made with special chilli paste and rich coconut milk.




  • 500 g chicken thighs, cut into sections
  • 300 g deep fried tofu
  • 400 ml coconut milk
  • 500 ml chicken stock
  • 500 ml prawn stock
  • 100 g beansprouts
  • 4 boiled eggs sliced in half
  • lime or lemon slices
  • thick yellow noodles or wide rice noodles
  • coriander, to garnish
  • crispy fried shallots, to garnish
  • fish sauce
  • oil


  • 4 medium red chillies, chopped and seeds removed
  • 1 tsp shrimp paste
  • 4 shallots, peeled
  • 2 stems of lemon grass, outer layer removed and chopped
  • 1 tsp galangal, chopped
  • 4 pcs candlenut
  • 1 tsp ground turmeric
  • 1 tbsp water


  1. Gather all the paste ingredients in a food processor or blender. Blend the ingredients until it forms a paste.
  2. Cook noodles according to packet instructions.
  3. In a separate pot add oil and the paste, stir fry for in medium heat until fragrant. Add chicken then lightly brown it on all sides.
  4. Add chicken stock, prawn stock and fish sauce (according to your taste) then bring to a boil then simmer for 20 minutes.
  5. Add the coconut milk then simmer for 10 more minutes.
  6. Place the noodles in a bowl then pour laksa gravy. Mix in the beansprouts while gravy is hot.
  7. Top with sliced egg per bowl, deep fried tofu, coriander, crispy fried shallots and freshly squeezed lime juice.