No-Fuss Chicken Laksa
- Katie Lolas
- May 24
- 2 min read
Craving something bold, comforting, and full of flavour, but short on time? This No-Fuss Chicken Laksa is your answer. A rich, aromatic broth made from creamy coconut milk, fragrant laksa paste, chicken stock forms the heart of this dish. Tender poached chicken, hearty noodles, and vibrant vegetables like bok choy and mushrooms make it a wholesome, one-pot wonder. Finished with a splash of lime and fresh coriander, it’s zesty, soul-warming, and deeply satisfying, perfect for weeknights when you want big flavour without the fuss.
Ready in: 30 mins
Serves: 4
Ingredients
Olive oil
370g Laksa paste
1 can Coconut milk, 400ml
2 litres Chicken stock
2 tsp Fish sauce
4 Chicken breasts, butterflied
3 bunches Bok choy, roughly chopped
200g Mushrooms, sliced
400g Noodles, your choice
½ cup Coriander, roughly chopped, plus more for garnish
2 Limes, juiced, plus extra wedges for serving
Method
Step 1. Heat a splash of olive oil in a large pot over medium heat. Add the laksa paste and cook for 2–3 minutes, stirring frequently until fragrant. Pour in the coconut milk and stir to combine. Add chicken stock and fish sauce. Bring to a gentle boil, then reduce heat and simmer
Step 2. Gently lower the butterflied chicken breasts into the simmering broth. Poach for 10–12 minutes, or until fully cooked through. Remove the chicken and shred it using two forks
Step 3. Return shredded chicken to the pot. Add noodles and cook until softened.Add bok choy and mushrooms; simmer for 1–2 minutes, just until tender
Step 4. Stir in lime juice and chopped coriander. Serve hot, garnished with extra coriander and lime wedges on the side if desired
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