Chicken Laksa

My version of a traditional spicy Asian noodle soup.  Seasoned with hot chili, green herbs, lemongrass, ginger, and garlic; it's hearty with added shredded chicken and thin noodles.  Delicious!

Course Dinner, Entree, Lunch, Soup
Cuisine American, Asian-inspired, Canadian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3 generous servings
Author Adapted from Nigel Slater (see link in recipe notes)


  • 2 medium-sized serrano chiles (or use 3 red bird's eye chiles, if available)
  • 2 fat cloves garlic
  • 1 thumb-sized lump gingerroot
  • 2 plump stalks lemongrass
  • 5 or 6 stems fresh cilantro
  • 1 generous handful fresh cilantro leaves
  • 2 tablespoons sesame oil
  • 2 1/2 cups chicken stock
  • 1 3/4 cups full fat coconut milk (1 400 ml tin)
  • 2 tablespoons Thai fish sauce (I use Red Boat brand)
  • 1-2 tablespoons tamari or soy sauce
  • The juice of 1 lime
  • 3 1/2 ounces thin, dried noodles, cooked and drained (vermicelli, thin spaghetti, and capellini work well)
  • 8-10 ounces boneless chicken breast, cooked and shredded
  • Additional fresh cilantro, mint, and lime juice, to garnish


  1. Remove the stems from the chiles, peel the garlic, peel and roughly chop the ginger and lemongrass.  Put all these ingredients into a food processor with the cilantro stems and leaves, and the sesame oil.  Process to a rough paste. 

  2. Heat a soup pot over medium-high heat.  Add the spice paste and fry for a minute, stirring all the while.  Add the stock and the coconut milk and bring to a boil.  Lower the heat and simmer for about 8 minutes.  Add the fish sauce, tamari, lime juice, and cooked noodles and chicken.  Simmer again until piping hot.  Taste for seasoning and adjust to your liking.  Add additional cilantro leaves and fresh mint, torn or coarsely chopped, and serve.  Pass fresh lime wedges with the soup. 

Recipe Notes

The original recipe is in the book "Tender" by Nigel Slater.  You can see it here