How to prepare Thai Chicken Noodle Laksa

How to prepare Thai Chicken Noodle Laksa

Preparation Time : 10 mins

Cooking Time : 30 mins

Serves: 4


Oil – 1 tbsp

Ginger – 1 tbsp finely chopped

Garlic – 1 tbsp finely chopped

Thai Red Curry Paste – 3 tbsp

Spring Onion White – from 2 onions

Capsicum / Bell Peppers – 1/2 sliced thinly

Cooked Chicken – 2 cups shredded

Thick Coconut Milk – 2 cups

Vegetable Stock – 3 cups

Bean Sprouts a handful (Recipe here)

Rice Vermicelli as needed

Mint Leaves as needed

Lemon Juice to taste

Salt to taste

Sugar – 1 tbsp

Spring Onion Green – from 2 onions

For Thai Red curry paste:

Onion- ½ sliced

Shallots / Sambar onion – ½ cup

Dry red chilli – 6

Ginger – 3 cm piece

Garlic – 10 cloves

Coriander seeds – 1 tbsp

Cumin seeds / Jeerakam -1 tbsp

Coriander stems – ½ cup

Kaffir lime skin / Narthangai – 3 peels

Lemon Grass – 2 chopped

Salt -1 tbsp

Oil – 3 tbsp

Water as required


Grind ingredients together for red curry paste until its smooth and set separate.

Start it by cooking rice vermicelli…Cook vermicelli as per package directions, mine needs to be soaked in hot water for 5 to 8 mins. Cook and drain it, set separate.

Heat oil into a pan, add in ginger and garlic paste and saute until its golden.

Add red curry paste and saute it for 2 mins until its cooked well.

Add in spring onion white part and saute for a min.

Add capsicum and saute for another min. Add cooked chicken and saute again.

Add in coconut milk, salt, sugar and stock. Bring them to a boil.

Add in bean sprouts and combine together well. Now the soup is done.

Take a serving bowl, fill it with rice vermicelli, mint leaves and soup. Squeeze it up with some lemon juice and serve.

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