How to make Chicken Laksa - 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.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Noodles (नूडल्ज़ )

Cuisine : Malaysian

Course : Main Course Chicken

Chicken Laksa Recipe Card

Chicken Laksa

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken Laksa checkout Chicken Tetrazini, Chicken Manchurian, Chicken In Paprika And Pepper Sauce, Butter Chicken . You can also find more Main Course Chicken recipes like Balsamic Chicken, Murgh ki Tahiri, Chilli Chicken, Puransingh Chicken Curry.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chicken Laksa Recipe

  • Boneless chicken cut into thin strips 500 grams

  • Noodles boiled 1 cup

  • Ginger 1 inch piece

  • Garlic 3-4 cloves

  • Shallots 4

  • Fresh red chillies 2

  • 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 1

  • 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.