Chicken & Coconut Laksa

Chicken & Coconut Laksa

4 from 1 vote
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Course: Asian Kitchen
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 1 servings
Calories: 320kcal


  • 2 Chicken Breasts
  • 2 Egg Noodle Nests
  • 1 Onion
  • 1 Lime
  • 80g Spinach
  • 4 Spring Onions
  • 2 Garlic Cloves
  • (I also added 1tsp Ginger Purée which wasn’t in the Gousto recipe)
  • 50g Coconut Cream
  • 900ml Boiling Water
  • 40g Red Thai Curry Paste
  • 20ml Sriracha Sauce
  • 10ml Soy Sauce
  • 2 Dried Kaffir Lime Leaves
  • 1tbsp Curry Powder
  • 1/2tsp Ground Turmeric
  • Oil
  • 2tsp Sugar


  • Slice the chicken, finely chop the garlic, onion and 1 spring onion. Chop the remaining 3 spring onions into thirds.
  • Cook the onion in a large wok for 4 minutes with oil. When caramelized, add the curry powder and turmeric for a further 4 minutes.
  • Meanwhile dissolve the coconut cream, soy sauce and sugar in boiling water.
  • Add the garlic, kaffir lime leaves & thai paste to the onions for 3 minutes.
  • Add the coconut stock and 10ml of the sriracha sauce to the onions and cook for 4 minutes.
  • Add the egg noodles, chicken, spinach and spring onion thirds into the sauce.
  • Bring to the boil over a high heat and cook for 5-6 minutes.
  • Squeeze in the juice of half a lime and stir then serve the laksa in bowls and garnish with 1/4 of a lime and the finely chopped spring onion.


Calories: 320kcal

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