Chicken and Green Vegetable Laksa

Chicken and Green Vegetable Laksa



Prep Time

20 mins

Cook Time

25 mins

  • 1 tbs vegetable oil
  • 400g (1 large or 3 small) chicken breast fillets, trimmed
  • 185g (2/3 cup) laksa paste
  • 400ml can coconut milk
  • 3 cups (750ml) chicken stock
  • 150g rice vermicelli noodles
  • 1 head (320g) broccoli, trimmed, cut into florets
  • 1 large (165g) zucchini, diced
  • 150g green beans, trimmed, cut into 5cm lengths
  • 125g snow peas, topped, halved if large
  • 1 cup bean sprouts, trimmed
  • 4 shallots, thinly sliced
  • ¼-½ bunch coriander sprigs
  • ¼ bunch mint, leaves picked
  • 1 lime, quartered


Heat oil in a large saucepan or stock pot over medium-high heat. Add chicken, cook 3-4 minutes each side until just cooked through, remove to a plate.


Add laksa paste, cook stirring 1-2 minutes until aromatic. Add coconut milk and stock. Bring to boil, boil gently for 3 minutes.


Meanwhile, prepare noodles following packet directions. Drain well.


Add broccoli, zucchini, beans and snow peas to the soup. Cook for 3 minutes or until vegetables are just tender. Thinly slice the chicken and add to the soup.


Arrange noodles in serving bowls. Ladle over laksa. Top with bean sprouts, shallots, coriander and mint. Squeeze over lime juice. Serve.

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