Chicken Laksa

Source: Adapted from “The Organic Seasonal Cookbook”

Chicken Laksa

Chicken Laksa

This recipe is an example of taking a basic recipe and applying it to what you have stocked in the house. It was a cold, gray, snowy day and I was fighting a cold. I was in the mood for something warm inside and this is how I made it work.
Course 2 Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5 people



  • 3 3/4 cups coconut milk canned
  • 3/4 cup chicken stock
  • 2-3 tbs laksa paste
  • 3 chicken breasts skinless & boneless, sliced into strips
  • 9 oz cherry tomatoes halved
  • 9 oz sugar snap peas diagonally halved
  • 7 oz dried rice noodles
  • 1 bunch cilantro fresh and coarsely chopped


  • 3/4 cup beef stock
  • 2-3 tbs tomato paste
  • 1 carrot shredded
  • 5 Crimini mushrooms
  • 2 sticks celery chopped
  • 2 cloves garlic crushed
  • 200 gr noodles dried instant asian



  1. Pour the coconut milk and stock into a saucepan and stir in the laksa paste. Add the chicken strips and simmer for 10-15 minutes over gentle heat, or until the chicken is cooked through.
  2. Stir in the tomatoes, sugar snap peas, and noodles. Simmer for an additional 2-3 minutes. Stir in the cilantro and serve immediately.

Adaptation notes:

  1. I did not have chicken stock, laksa paste, chicken, tomatoes or snap peas. Nor did I have rice noodles and cilantro.
  2. This is what I had: Coconut milk, beef stock, tomato paste, beef roast, carrots, mushrooms, celery and fresh garlic. I poured the milk and stock in the sauce pan and added a bit of tomato paste. I cut the beef I had and put it in the liquid mixture and began to let it cook for 10-15 minutes or so.
  3. I cut 5 crimini mushrooms, 2 celery stocks, and shredded 1 carrot. Tossed it all in, along with dried instant asian noodles and let it cook for about 5 min. Crushed in some fresh garlic and served the dish. It was a hit! Enjoy.
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