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Chicken Laksa

Prep Time:

15 Minutes

Cook Time:

45 Minutes





About the Recipe

If you are making this as a family meal for your kids, make sure you use a very milk laksa paste or very little of it. Laksa pastes can be quite hot!


200g chicken breast

4 large eggs

200g soba noodles

100g mild laksa (or curry) paste

1 can coconut milk

120g broccoli, chopped into small florets

120g bok choy, roughly chopped

2c finely shredded red cabbage

1c bean sprouts

1/2 cucumber cut into sticks

2 spring onions, thinly sliced

2t coriander

1t mint

1 lime or lemon cut into wedges (optional)


  1. Boil the chicken and eggs in a small saucepan over a medium heat.

  2. Once water is boiling reduce to a simmer and cook eggs for 8mins (less if using smaller eggs).

  3. Then remove eggs and continue to simmer chicken for a further 2-4 mins. Turn off and leave chicken in liquid.

  4. ​Peel eggs, cut in half and set aside.

  5. Cook soba noodles according to packet, drain under cold water and set aside.

  6. ​Take chicken out and shred it.

  7. ​Put the laksa paste, coconut milk and 200mls of water in a saucepan.

  8. Whisk together and then bring to a simmer. Add broccoli and cabbage and cook for 1-2 min. Then add bok choy and cook for another minute.

  9. ​Divide the noodles among 4 bowls.

  10. Next add chicken and pour over hot laksa.

  11. Garnish with the bean sprouts, egg halves, cucumber sticks, spring onions and herbs.

  12. Serve with a lemon/lime wedge.

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