There’s nothing quite like a steaming bowl of fragrant, spicy laksa to warm you from the inside out. This simplified Chicken Laksa recipe brings the soul-soothing flavors of a Malaysian classic to your kitchen in just 30 minutes! We’re building a deeply aromatic broth with lemongrass, ginger, and a blend of spices, then simmering tender chicken thighs in a creamy coconut milk base. It’s a quick, satisfying, and deeply flavorful meal perfect for any night of the week. This recipe makes 4 generous servings.
**PREP TIME:** 5 minutes
**COOK TIME:** 25 minutes
Ingredients
• ⅓ cup / 70 g coconut oil or ghee, or ⅓ cup / 80 ml avocado oil
• ¼ cup / 40 g diced white onions
• 4 stalks lemongrass, cut lengthwise to fit in the pan
• 1 fresh green chili pepper, diced
• 1 2-in / 5-cm piece fresh ginger root, minced
• 4 cloves garlic, minced
• 2 teaspoons ground coriander
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• ½ teaspoon finely ground sea salt
• 1 pound / 455 g boneless, skinless chicken thighs, sliced
• 1 13½-oz / 400-ml can lite coconut milk
• 2 cups / 475 ml chicken bone broth
• For Serving
• 8 ounces / 240 g bean sprouts
• 4 lime wedges
• 8 fresh mint leaves
Instructions
1. Build the aromatic base: Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onions, lemongrass, chili pepper, ginger, garlic, coriander, curry powder, cumin, and salt. Sauté for 10 minutes, stirring occasionally, until the spices are deeply fragrant and the onions have softened.
2. Simmer the soup: Add the sliced chicken thighs, coconut milk, and chicken bone broth to the pan. Stir to combine, then cover and bring to a boil over high heat. Once boiling, reduce the heat to low and let it simmer gently for 15 minutes, or until the chicken is cooked through and tender.
3. Serve and garnish: Before serving, use tongs to find and discard the large pieces of lemongrass. Divide the laksa among 4 large soup bowls. Top each bowl with 2 ounces / 60 g of bean sprouts, squeeze a fresh lime wedge over each serving, and finish with 2 fresh mint leaves.
Nutritional Information
• Per serving, made with coconut oil
• Calories: 480
• Total Fat: 32.9 g
• Saturated Fat: 22.6 g
• Cholesterol: 101 mg
• Sodium: 745 mg
• Carbs: 8.9 g
• Net Carbs: 8.3 g
• Protein: 37.3 g
• Fat: 62%
• Carbs: 7%
• Protein: 31%
Pro Tips
• & Variations
• Noodle Options: While this recipe uses bean sprouts for a low-carb crunch, feel free to add traditional noodles. Spiralized vegetables, kelp noodles, or konjac noodles are also fantastic additions.
• Meal Prep & Storage: Store leftover laksa in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Thaw completely in the fridge before reheating gently on the stovetop or in the microwave.
• Make it Coconut-Free: For a coconut-free version, use avocado oil instead of coconut oil and replace the coconut milk with your favorite unsweetened nut milk. Macadamia nut milk works beautifully.
• Make it Nightshade-Free: To avoid nightshades, simply use a curry powder blend that is certified nightshade-free.
FAQ
Q: Can I add noodles to this chicken laksa
A: Absolutely! While this recipe uses bean sprouts for a low-carb crunch, you can add traditional rice noodles. For other great options, the recipe suggests spiralized vegetables, kelp noodles, or konjac noodles.
Q: How do I store leftover laksa
A: Store leftover laksa in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 1 month. Be sure to thaw it completely before reheating gently on the stovetop or in the microwave.
Q: How can I make this laksa less spicy
A: To control the heat, you can reduce the amount of fresh green chili pepper or remove it completely. The spice level comes primarily from the chili, so adjusting it is the easiest way to suit your taste.
Q: Can I use chicken breast instead of thighs
A: Yes, you can use boneless, skinless chicken breast. Slice it thinly and be mindful not to overcook it. Chicken breast cooks faster than thighs, so you may want to reduce the simmer time slightly to keep it tender.
