This quick Chicken laksa is a fragrant and spicy soup, featuring tender chicken, noodles, and a rich coconut broth infused with aromatic spicy laksa paste, lemongrass, ginger, and garlic. Garnished with fresh coriander and a squeeze of lime, it offers a harmonious balance of heat, creaminess, and depth of flavour, making it a comforting and satisfying soup. Oh and it's ready in under 20 minutes!

I use the Teans Gormet Laksa Paste https://geni.us/KSLaksaPaste (affiliate link) for this quick chicken laksa. I've found this give a much richer and more authentic flavour than supermarket versions.

Free printable recipe is available on our site: https://www.kitchensanctuary.com/quic...

Ingredients
1 tbsp oil
3 cloves minced garlic
2 tsp ginger paste
1 tsp lemongrass paste
1 finely chopped red chilli use a mild variety such as Fresno if you like it mild, or go hotter with 1-2 birds eye chillies if you like
1 tsp fish sauce
200 g (7oz) laksa paste see notes on brands
400 ml (14 oz) jar full fat coconut milk
300 ml (10.5 fl oz) chicken stock
1 small cooked rotisserie chicken meat taken off and shredded (about 480g/1lb)
300 g (10.5 oz) cooked fresh vermicelli noodles (you can buy these from the supermarket) - see notes if using dried
200 g (7 oz) fresh beansprouts
1 tbsp fresh lime juice to taste

to serve
fresh coriander cilantro
fresh lime wedges
chilli crisp in chilli oil
crispy onions

Instructions
1. Heat the oil in a wok over a medium heat.

2. Add the garlic, ginger, lemongrass paste, chilli and fish sauce and fry, stirring constantly for 2 minutes.

4. Stir in the laksa paste and fry for a further 2-3 minutes until bubbling and fragrant.

5. Add the coconut milk and chicken stock. Stir together, turn up the heat and bring to the boil.

6. Add the shredded chicken, cooked noodles, beansprouts and lime juice.

7. Cook for 3-4 minutes, keeping everything moving around the wok, until the chicken, noodles and beansprouts are hot.

8. Turn off the heat and use a set on tongs to divide the chicken, noodles and beansprouts between four bowls.

9. Then serve the laksa topped with fresh coriander, limes wedges, chilli crisp and crispy fired onions.

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