Chicken Laksa

Gluten free │ Dairy free

Chicken Laksa

Chicken Laksa

Serves:Total Time: 25-30 minutes


Laksa Paste

  • 2 garlic cloves
  • 3cm cube ginger root, peeled
  • 2 red chili peppers, most seeds removed
  • 2 kaffir lime leaves
  • 2 stems lemongrass
  • 1 Tablespoon ground coriander seeds
  • 1 teaspoon turmeric
  • 1 Tablespoon fish sauce
  • 1 Tablespoon (20g) coconut oil
  • 1 lime, rind and juice
  • 10 macadamia nuts


  • 4 cups liquid vegetable stock* (ie. Massel)
  • 400ml can coconut milk
  • 300g free-range chicken breast, cut into thin strips
  • 2 teaspoons coconut oil
  • 150-200g thick rice noodles
  • 1 head (300g) broccoli, cut into florets
  • 2 bok choy
  • ½ lime, juice only
  • ½ cup fresh coriander leaves
  • 1 packet (200g) bean sprouts

* If you have a Thermomix, use 4 Tablespoons vegetable stock paste with 4 cups water.

I recommend using organic produce where possible.


  1. Make the paste – add all ingredients into food processor and blitz to a paste. Thermomix: 6 sec/speed 9. Scrape down sides. Mix again: 15 sec/speed 5. Once made, set aside.
  2. Bring to the boil stock and coconut milk in medium-sized saucepan. Once boiling, reduce to a simmer. Add laksa paste.
  3. Meanwhile, heat coconut oil in fry pan. Add chicken strips. Cook until lightly browned; about 5 minutes. Set aside.
  4. Boil kettle. Add noodles to a large bowl and cover with boiling water. Cover and let sit for 3 minutes. Strain, and cut noodles shorter with kitchen scissors. Add noodles to soup and increase to medium heat.
  5. Prepare broccoli and bok choy. Add to soup together with cooked chicken pieces, lime juice, fresh coriander leaves and bean sprouts. Stir through for about 5-7 minutes. If mixture is too thick for your liking, add ½-1 cup water.
  6. Garnish with extra bean sprouts and coriander. Serve and enjoy!