In our fast-paced world, finding the time to cook a delicious and satisfying meal can be a challenge. Yet, with the right recipe, you can whip up something special that doesn’t require hours in the kitchen. That’s where this Quick Chicken Laksa comes into play. Not only is it bursting with flavor, but it also takes just 20 minutes from start to finish. Whether you’re a seasoned cook or a novice in the kitchen, this recipe is sure to impress.
Ingredients
To get started, you’ll need the following ingredients:
- 1 tbsp oil (to sauté the aromatics)
- 3 cloves minced garlic (for that essential punch)
- 2 tsp ginger paste (for a warm, spicy kick)
- 1 tsp lemongrass paste (for citrusy brightness)
- 1 finely chopped red chilli (adjust according to your heat preference)
- 1 tsp fish sauce (for depth and umami)
- 200 g (7 oz) laksa paste (the flavor backbone)
- 400 ml (14 oz) full-fat coconut milk (for creamy richness)
- 300 ml (10.5 fl oz) chicken stock (for added flavor)
- 480 g (1 lb) cooked and shredded rotisserie chicken (for convenience and taste)
- 300 g (10.5 oz) cooked fresh vermicelli noodles (for texture and substance)
- 200 g (7 oz) fresh bean sprouts (for crunch)
- 1 tbsp fresh lime juice (for a zesty finish)
- Fresh coriander, lime wedges, chilli crisp in chilli oil, crispy onions (for serving)
Directions
- Preparation: Begin by heating 1 tablespoon of oil in a wok over medium heat.
- Sauté: Add the minced garlic, ginger paste, lemongrass paste, red chilli, and fish sauce. Stir constantly and fry for 2 minutes to release their flavors.
- Intensify Flavors: Stir in the laksa paste and continue frying for another 2-3 minutes until it becomes bubbling and fragrant.
- Combine: Add the coconut milk and chicken stock to the wok. Stir well and bring the mixture to a boil.
- Add the Essentials: Introduce the shredded chicken, noodles, bean sprouts, and lime juice to the boiling broth. Cook for 3-4 minutes until everything is hot and well combined.
- Serve: Turn off the heat. Use tongs to divide the chicken, noodles, and bean sprouts between four bowls. Garnish with fresh coriander, lime wedges, chilli crisp, and crispy onions for an extra layer of flavor and texture.
Nutritional Information
- Prep Time: 5 minutes
- Cooking Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4
- Calories: 640 per serving
Conclusion
This Quick Chicken Laksa is more than just a meal; it’s a vibrant blend of flavors and textures that can transport you to Southeast Asia in just 20 minutes. It’s perfect for those nights when you crave something exotic yet simple to prepare. So, the next time you’re pondering what to cook for dinner, consider this delightful laksa recipe. It’s sure to become a favorite in your weeknight dinner rotation.
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Quick Chicken Laksa
- Total Time: 20 minutes
- Yield: 4 1x
Description
Indulge in the vibrant flavors of Southeast Asia with this Quick Chicken Laksa – a harmonious blend of spicy, savory, and creamy elements that come together in just 20 minutes. This dish not only satisfies your craving for something warm and comforting but also immerses you in a culinary adventure with its rich coconut milk broth, tender chicken, and the aromatic punch of laksa paste, ginger, and lemongrass.
Ingredients
1 tbsp oil
3 cloves minced garlic
2 tsp ginger paste
1 tsp lemongrass paste
1 finely chopped red chilli (adjust the heat according to taste)
1 tsp fish sauce
200 g (7 oz) laksa paste
400 ml (14 oz) full-fat coconut milk
300 ml (10.5 fl oz) chicken stock
480 g (1 lb) cooked and shredded rotisserie chicken
300 g (10.5 oz) cooked fresh vermicelli noodles
200 g (7 oz) fresh bean sprouts
1 tbsp fresh lime juice
Fresh coriander, lime wedges, chilli crisp in chilli oil, crispy onions (for serving)
Instructions
Heat the oil in a wok over medium heat. Add garlic, ginger, lemongrass paste, chilli, and fish sauce. Fry, stirring constantly for 2 minutes.
Stir in the laksa paste and fry for another 2-3 minutes until bubbling and fragrant.
Add coconut milk and chicken stock. Stir and bring to the boil.
Add shredded chicken, noodles, bean sprouts, and lime juice. Cook for 3-4 minutes until hot.
Turn off the heat. Use tongs to divide the chicken, noodles, and bean sprouts between four bowls.
Serve topped with fresh coriander, lime wedges, chilli crisp, and crispy onions.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 640