Chicken Curry Laksa – Creamy, Spicy Malaysian Noodle Soup Recipe

Chicken Curry Laksa is a bold and comforting Malaysian noodle soup made with a rich coconut curry broth, tender chicken, noodles, and classic toppings like bean sprouts and boiled eggs. It’s spicy, creamy, and full of depth!

Ingredients:

For the Curry Broth:

• 2 tablespoons vegetable oil

• 3 tablespoons laksa paste (store-bought or homemade)

• 1 can (13.5 oz) coconut milk

• 3 cups chicken broth

• 1 tablespoon fish sauce

• 1 teaspoon brown sugar

• Salt, to taste

For the Soup:

• 1 lb boneless chicken thighs, sliced

• 7 oz rice noodles or egg noodles

• 1 cup bean sprouts

• 2 boiled eggs, halved

• ½ cup tofu puffs (optional)

• 1 lime, cut into wedges

• Fresh cilantro and mint leaves, for garnish

Instructions:

1. Cook the Laksa Broth:

• Heat vegetable oil in a large pot. Add the laksa paste and sauté for 2–3 minutes until fragrant.

• Stir in coconut milk and chicken broth, then bring to a simmer.

• Add fish sauce, brown sugar, and salt to taste. Let simmer for 10 minutes.

2. Add Chicken:

• Add the sliced chicken into the broth and cook for 10–12 minutes until tender and cooked through.

3. Prepare Noodles & Toppings:

• Cook rice noodles according to package instructions. Drain and divide into bowls.

• Prepare toppings: slice boiled eggs, rinse bean sprouts, and slice lime wedges.

4. Assemble the Bowls:

• Pour hot curry broth and chicken over the noodles.

• Top with bean sprouts, egg halves, tofu puffs, and fresh herbs.

• Serve with lime wedges for squeezing.

Tips:

• Make it spicier: Add a dash of chili oil or fresh sliced chilies.

• Protein swap: Use shrimp, tofu, or a mix of seafood.

• Laksa paste: Store-bought paste saves time, but you can also make your own for extra authenticity.