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    Chicken Laksa 2

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    Chicken Laksa 2

    • Preparation time: 30 minutes
    • Cooking time: 10 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 4 small skinless, boneless chicken breasts
    • 4 tbsp fresh chopped coriander
    • 2 tbsp soy sauce
    • 250g buckwheat soba noodles Laksa soup
    • 2 tbsp toasted sesame oil
    • 1 lime, juiced
    • Laksa soup
    • 2 tbsp soy sauce
    • 1 organic chicken stock
    • 1 tsp clear honey
    • 1 tbsp toasted sesame oil
    • ½ a lime, juiced
    • 2.5cm piece fresh root ginger, peeled and shredded
    • 2 garlic cloves, peeled and finely shredded
    • 2 tsp tamarind paste
    • 1 green chilli, finely chopped (keep the seeds and membrane for more heat)
    • 150g mangetout
    • 115g beansprouts
    • To serve
    • A handful of fresh coriander leaves
    • Extra toasted sesame oil


    1. Separate the small fillets from each chicken breast. Put all the chicken pieces between 2 sheets of clingfilm and bash with a rolling pin to flatten. Mix the chopped coriander, lime juice, soy sauce and sesame oil in a shallow dish. Rub the chicken with the coriander mix, cover, and leave at room temperature for 5 minutes while continuing with the laksa. Bring a large pan of water to the boil for the noodles. Meanwhile, put the stock in another deep pan with the honey, sesame oil, lime juice, soy sauce, ginger, garlic, tamarind paste and chilli. Bring to a simmer and cook for 5 minutes. At the same time, cook the noodles in the boiling water for 4 minutes, until tender. Drain.
    2. Preheat a griddle or heavy-based frying pan without oil. Sear the chicken for 3-4 minutes each side, ensuring it is no longer pink inside. Allow to rest for 2 minutes.
    3. Add the mangetout and beansprouts to the simmering stock and cook for 2 more minutes. Taste and add extra soy sauce if desired.
    4. Divide the noodles between 4 deep serving bowls. Ladle the laksa stock with the vegetables over the noodles. Slice the chicken and arrange on the laksa, drizzle with a little extra sesame oil and top with coriander leaves to serve.

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