Chicken Laksa Soup

Curries, Poultry, Soups -

Chicken Laksa Soup


  • 3 chicken thighs, sliced
  • 2 cups chicken stock
  • 1 cup water
  • 400 g can coconut milk
  • 2 tsp fish sauce
  • 1 1/2 tsp soy sauce
  • 2 tablespoons My Gourmet Flavours Laksa Soup Spice (May need more depending upon your taste and how strong you like it)
  • 50 g vermicelli noodles , dried
  • 100 g hokkien noodles (optional - or use more vermicelli)
  • 80 g bean sprouts
  • 80 g tofu puffs (I got mine from an Asian store as i couldn't find any in supermarkets)

Garnishes (Optional)

  • Fresh coriander leaves
  • Lime wedges
  • shallots 
  • Finely sliced red chilli


  1. Place the Chicken Stock, water and chicken thighs in a medium saucepan over high heat. Bring to simmer then reduce to medium high. Cook for either 15 minutes or until chicken is cooked through and liquid is reduced to approx 2 cups. Remove chicken and set aside.
  2. To the chicken stock add coconut milk, fish sauce, soy sauce and Laksa Spice.  Place lid on and simmer on for 10 minutes.
  3. Meanwhile, prepare noodles according to packet instructions.

To assemble Laksa

  1. Add tofu puffs into broth.
  2. Divide noodles between 2 bowls. Top with chicken. Pour Laksa broth over chicken. Top with beansprouts. Sprinkle with Garnishes you choose to use. 




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