Spicy chicken laksa with rice noodles, cucumber and coriander

Spicy chicken laksa with rice noodles.
Spicy chicken laksa with rice noodles. Photo: Quentin Jones

Ten minutes is all you need to make a hot and spicy laksa, perfect any time of year - add extra chilli for a fiery kick.


2 tsp peanut oil

3-4 tbsp laksa paste

2 x 270ml cans coconut milk

3 cups chicken stock

3 chicken breast fillets, cut into strips

1 makrut lime leaf

2 x 450g packets rice noodles

1 cup bean sprouts

2 green onions, sliced diagonally

1 unpeeled lebanese cucumber, halved lengthways, seeds removed and sliced

½ cup firmly packed coriander leaves


Heat oil in a large wok over a low heat and add laksa paste. Stir for 2-3 minutes until aromatic.

Add coconut milk and stock and bring to the boil. Add chicken and lime leaf and cook for about 4-5 minutes until chicken is tender.

Meanwhile place noodles in a large heatproof bowl and pour over boiling water to cover. Rest for 2 minutes then drain.

Place noodles in 4 serving bowls, spoon over chicken mixture and garnish with bean sprouts, green onion, cucumber and coriander leaves.