This Easy 20-Minute Laksa is the perfect quick meal for busy days. With its rich and creamy coconut broth, tender chicken slices, and the satisfying addition of noodles, this dish is an absolute crowd-pleaser. The balance of spices from the Thai red curry paste and curry powder, paired with fresh ginger and turmeric, creates a wonderfully aromatic soup that’s bursting with flavour. It’s a fantastic dish for when you want something comforting yet simple to whip up in just 20 minutes.
Brought to you by
1 tbsp vegetable oil
2 tbsp Thai red curry paste
2 tbsp curry powder or Indian spice blend (e.g. garam masala or Madras curry powder)
400 ml can coconut milk
4 chicken stock cubes
5 cups water
1 x 250g chicken breast fillet, thinly sliced
4 slices fresh ginger
3 slices fresh turmeric
400g dried rice vermicelli or egg noodles
2 tsp fish sauce , or to taste
½ tsp sugar
100g bean shoots
⅓ cup roughly chopped coriander
2 boiled eggs, halved
- Heat the vegetable oil in a large saucepan over medium heat. Add the Thai red curry paste and curry powder, cooking for about 30 seconds or until fragrant.
- Pour in the coconut milk, add the chicken stock cubes, and stir in 5 cups of water. Bring the broth to a gentle simmer.
- Once simmering, add the thinly sliced chicken, ginger, and turmeric. Lower the heat to medium-low and simmer gently for 10 minutes, or until the chicken is cooked through.
- Meanwhile, cook the rice vermicelli or egg noodles in boiling water according to the package instructions. Drain and divide them between serving bowls.
- Stir the fish sauce and sugar into the soup, adjusting to taste if needed.
- Ladle the soup and chicken mixture over the noodles. Top with bean shoots, chopped coriander, and halved boiled eggs.
