Chicken Curry Laksa

Served throughout Malaysia, Curry Laksa is a great alternative to a straight curry. I’ve found you can make it more of a noodle soup by adding more stock or more of a curry with more coconut cream. Either way it’s a winner! I replaced the Prawns with Tofu in my version.


World Kitchen’s Nici Wickes Curry Laksa Recipe

Serves 4


100g dried thin egg noodles

100g rice vermicelli

2 tbsp cooking oil

2 cups chicken or vegetable stock

1 stalk lemongrass, smashed

2 Tegel chicken breasts, skinless & boneless, chopped into cubes

400ml coconut milk

Salt to taste

8 prawns, shelled

Juice 1 lime

Garnishes – mint leaves, bean sprouts, coriander


1 – 2 red chillies, de-seeded & chopped•

6 cloves garlic

6cm piece fresh ginger, peeled and chopped

4 – 5 shallots

½ tsp salt

1 tbsp coriander seeds

2 tsp turmeric

½ tsp shrimp oil paste

2 tbsp cooking oil


Boil egg noodles in salted water until tender, drain and set aside. Cook vermicelli by soaking in boiling water for 3 – 4 minutes. Drain and set aside.

Grind paste ingredients until smooth. Heat oil in large pot and fry paste until fragrant and beginning to brown. Add stock, lemongrass, chicken and coconut milk, bring to a simmer, cook for 10 minutes. Add prawns and simmer until prawns and chicken are cooked though. Salt to taste. Add lime juice.

Divide noodles and vermicelli evenly into 4 bowls. Spoon chicken and prawns into each, then pour hot laksa broth over and garnish.

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