Chicken Laksa with Rice Vermicelli Noodles

Spicy
Asian
Low Calorie
Meat
Chicken

Laksa is a soul-warming, spicy noodle soup originating from the Peranakan culture—a delightful fusion of Chinese and Malay cuisines. The dish beautifully marries chicken and beansprouts in a rich, flavorful broth, offering a comforting meal as the seasons change.

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Nutrition Per Serving

Calories 625
Carbs 46.3g
Fat 32.4g
Fibre 5.5g
Protein 38.8g
Sugar 11.3g

Reviews

5.0

1 reviews

Follow the recipe steps below or

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Step 1
Prepare the rice vermicelli by soaking it in boiling water until soft, typically around 3-5 minutes, then drain and rinse under cold water to prevent sticking. Set aside.
Step 2
In a large pot, heat the olive oil over medium heat. Add the finely chopped ginger, garlic, and lemongrass, sauteing until fragrant, about 1-2 minutes.
Step 3
Add the Thai red curry paste to the pot and stir for another minute to blend the flavors. Pour in the chicken stock and coconut milk, bringing the mixture to a simmer.
Step 4
Add the chicken breast slices to the simmering broth and cook until the chicken is fully cooked, about 5-7 minutes.
Step 5
Stir in the julienned snow peas and cook for an additional 2-3 minutes until they are just tender but still crisp.
Step 6
Season the laksa with fish sauce, brown sugar, and freshly squeezed lime juice to taste. Adjust the seasoning, adding more curry paste or lime juice if needed.
Step 7
Add the cooked rice vermicelli and half of the beansprouts to the pot, stirring well to combine and heat through.
Step 8
Serve the laksa hot, garnished with the remaining beansprouts and thinly sliced fresh red chillies.