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Chicken Laksa

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The quick version of the hot and spicy Thai chicken noodle soup.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 6-10 minutes

Cooking time : 16-20 minutes

Servings : 4

Chicken Laksa

Main Ingredients

Boneless chicken,, Noodles,





Level Of Cooking



  • Boneless chicken, cut into thin strips
    500 grams
  • Noodles, boiled
    1 cup
  • Ginger
    1 inch piece
  • Garlic
    3-4 cloves
  • Shallots
  • Fresh red chillies
  • Roasted peanuts
    2 tablespoons
  • Lemon grass stalk, chopped
    2 inch stalk
  • Oil
    2 tablespoons
  • Curry powder
    1 1/2 teaspoons
  • Chicken stock
    3 cups
  • Salt
    to taste
  • Red chilli powder
    1 teaspoon
  • Cucumber with skin
    1 medium
  • Coconut milk
    1/2 cup
  • Lemon, halved
  • Bean sprouts
    1/4 cup
  • Fresh mint leaves
    a few


Step 1

Roughly chop ginger, garlic, shallots, fresh red chillies and put into a mixer jar. Add peanuts and lemongrass and grind with a little water.

Step 2

Heat oil in a non stick wok, add chicken and sauté for 2-3 minutes. Put boiled noodles in a serving bowl and heat in a microwave oven.

Step 3

Add the ground paste to the chicken in the pan along with curry powder and mix well. Add chicken stock, salt, red chilli powder and mix. Diagonally slice cucumber.

Step 4

Add coconut milk to the pan and mix well. Let it just come to a boil and pour the chicken gravy over the noodles. Squeeze the juice of ½ a lemon and sprinkle on top.

Step 5

Top with cucumber slices and bean sprouts. Garnish with fresh mint leaves and a halved lemon and serve hot.

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