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Chicken & Coconut Laksa

Chicken & Coconut Laksa

Chicken & Coconut Laksa

Recipe by CookingIsLifestyleCourse: Asian Kitchen


Prep time


Cooking time






  • 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.