Chicken Laksa

Chicken Laksa 

(Serves 2)


2-3 Tablespoons of “The Adelaide Hills Controversy” Laksa Paste (amount to taste)
3 Tablespoons of Oil (vegetable or canola)
400ml Coconut Cream
200ml liquid Chicken Stock or 1 Tablespoon of Chicken Stock Powder
300gm Chicken Thigh (or protein of your choice)
Vermicelli or Rice Noodles                                                                                          

Bean Sprouts
Red Capsicum
Asian Greens
Coriander for Garnish
Salt, Sugar, and Sour to your taste (e.g. Fish Sauce, Palm Sugar, Lime Juice)

Optional Extras (to really get it happening)

Chopped fresh Chilli (if you like it hot)

1 stalk of Lemongrass (white end)

3 Kaffir Lime Leaves

Fried Tofu Puffs

Crispy Fried Shallots


Slice the chicken into medium size pieces.

Heat a deep frying pan (or wok) to a medium heat and add oil.

Add chicken and sauté for about 2 – 3 minutes.

Now add “The Adelaide Hills Controversy” Laksa Paste

and stir fry for about 3 minutes until fragrant.

Stir in the coconut cream and chicken stock

and allow it to come up to a gentle simmer for about 5 minutes.

If using , add Kaffir Lime Leaves, Lemongrass stalk, and chopped Chilli (the chilli can be added later – see below)

Season by adding about 1 tablespoon each of the lime juice, fish sauce and palm sugar.

Stir through, taste and adjust seasoning to your likening.

Add Red Capsicum, Asian Greens, and Fried Tofu Puffs (if using).

Simmer for a for just long enough to heat vegetables (not cooked through), about 1 – 2 minutes max.

Remove Lemongrass stalk and Kaffir Lime Leaves

Cook Vermicelli or Rice Noodles as per packet directions.

Place noodles and Bean Sprouts in a deep bowl and ladle in the Chicken Laksa Soup.

Garnish with coriander leaves.

If you are spicing it up, add chopped fresh chillis or serve on the side in a bowl.

Then top your Chicken Laksa Soup with Crispy Fried Shallots (if using)

Before eating, take photo and share!!!

Bon Appetit