Chicken Laska

March 11, 2019 at 4:31 PM

Inspired by Annabel Langbein, this Chicken Laksa is a delicious, nutritionally balanced dinner which bursts with flavour and leaves you feeling warm and satisfied. I love having this all year round, as it can be both refreshing from all the fresh asian flavours on a summers day, or warming on a winter night where you want to snuggle up with a soup.

It contains good healthy fats from the coconut cream, which helps reduce hunger after the meal. Suitable for those who are dairy and/or gluten-free, and can be made vegetarian by swapping the chicken for boiled eggs OR prawns. 

Serves 4



  •  600g Chicken Breast
  •  1 tin coconut cream
  •  1 red capsicum
  •  1 cup mushrooms
  •  2 tomatoes
  •  1/2 a Pack of Rice noodles
  •  1 Litre Chicken Stock
  •  2 Tbs Red Thai Curry Paste
  •  1 Tbs Crushed Ginger
  •  1 Red chilli diced
  •  Handful of Chopped mint, Corriander, Spring Onion
  •  3/4 cup Bean Sprouts
  •  4 tbs peanuts
  •  1 thinly sliced chilli 
  •  Garnish dressing : 1tbs lime juice, 1 tsp sugar, 1 tbs fish sauce.



  1. Cover rice noodles with boiling water, making sure they are fully submerged. Leave to soak whilst making the soup.
  2. Heat 1tbs of oil in a non-stick pan, and add the ginger and red thai curry paste for 1 minute or until fragrant. 
  3. Next add the diced tomatoes, chilli's, chicken stock, coconut cream, and bring to boil.
  4. Add the capsicum, mushrooms and diced chicken to the soup and then bring back to boil and cook for 5-10mins.
  5. Whilst cooking, prepare the garnish. 
  6. Check the chicken is cooked through, then drain noodles, add to the soup, and serve with the garnish :)

Category: Recipes