This Jamie Oliver chicken laksa recipe is a rich and comforting noodle soup made with creamy coconut milk, tender chicken, fragrant spices, and fresh herbs. The combination of silky rice noodles, spicy curry broth, and vibrant toppings creates a warming meal that feels both hearty and fresh. Perfect for busy weeknights or cozy family dinners, this homemade laksa delivers restaurant-style flavor with simple ingredients and easy cooking steps.
Total Time:50 minutes
Yield:4 servings
Ingredients
For the Laksa Paste
1 red chili, chopped
3 garlic cloves
1 small onion, chopped
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon turmeric
1 tablespoon vegetable oil
For the Broth
2 chicken breasts or thighs
400ml coconut milk
750ml chicken stock
1 tablespoon soy sauce
Juice of 1 lime
For the Noodles and Toppings
200g rice noodles
1 pak choi, halved
1 cup bean sprouts
Fresh coriander
Spring onions, sliced
Fresh red chili slices
Lime wedges
Instructions
Blend the chili, garlic, onion, and ginger into a coarse paste.
Heat oil in a large pot over medium heat.
Cook the paste for 5–7 minutes until fragrant.
Stir in curry powder and turmeric.
Pour in coconut milk and chicken stock.
Add chicken and simmer gently for 20 minutes.
Remove chicken, shred it, and return it to the broth.
Add soy sauce and lime juice.
Cook rice noodles separately according to package instructions.
Lightly cook pak choi in the broth for 2–3 minutes.
Divide noodles into serving bowls.
Ladle hot broth and chicken over the noodles.
Top with bean sprouts, coriander, spring onions, chili slices, and lime wedges.
Serve immediately while hot.
Notes
Use full-fat coconut milk for the creamiest broth.
Chicken thighs provide extra flavor and tenderness.
Adjust chili levels to suit personal spice preference.
Cook noodles separately to prevent sogginess.
Fresh lime juice brightens the rich coconut broth.
