Chicken curry laksa is a delicious noodle soup made with a spicy coconut curry broth, chicken and vegetables. It is the perfect one-bowl meal to cozy up on cool nights and makes for great leftovers as well!
I cannot remember the last time that I shared a soup recipe with you guys. That might be because I rarely make the same kind of soup twice. But, I also have my moments. Sometimes, I create something really delicious that it ends up in our meal rotation.
I love Asian soups; whether it is the clear umami-rich broths from Chinese/Japanese cuisine or the spicy and creamy soups from Thai/Peranakan cuisine. And that’s what led me to laksa, a spicy coconut curry soup.
Laksa is a noodle soup made with a spicy coconut curry broth and a ton of add-ins. Anything goes in a laksa, but usually it has rice noodles, some kind of protein, shrimp, tofu puffs, bean sprouts, and such. But I always like to put my spin on things, and soup is the perfect blank canvas to do that.
I used thin egg noodles this time because that is what I had in my pantry. And also chicken, mushrooms and snap peas. You can use your favorite noodles and vegetables in this recipe or even zoodles for a low-carb option.
Laksa curry paste is spicy and fiercely aromatic. It is almost similar to Thai red curry paste with a few minor variations. The laksa paste has coriander and turmeric along with hot red chili peppers. It also has a fair amount of shrimp paste to give it a distinct flavor, but feel free to substitute with a dash of fish sauce or leave it out entirely. If you are not a purist, you can just use a few tablespoons of your favorite red curry paste. I kind of chose a happy medium and used red curry paste with a couple of added spices. If you want to try homemade red curry paste, I will link to the recipe below.
This Asian chicken soup is aromatic, spicy and creamy. You can let it thicken to your liking or leave it thin. But don’t skimp on the curry paste, mild just doesn’t cut it here.
Here’s how to make my version of Chicken Curry Laksa Soup.
- Red curry paste - 3 tbsp
- Coriander powder - 2 tsp
- Cumin powder - 1 tsp
- Turmeric powder - ½ tsp
- Shrimp paste - 2 tsp (optional)
- Oil - 2 tbsp
- Scallions - 3-4, chopped
- Mushrooms - ½ cup, sliced
- Chicken - ½ lb, bite-sized pieces
- Coconut milk - 1 cup
- Chicken stock - 2 cups
- Sugar snap peas - 8-10
- Salt - to taste
- Brown sugar - 1 tbsp
- Noodles - 10 oz
- Cilantro - 2 tbsp, chopped
- Mint leaves - a few, for garnish
- Lemon or lime wedges - a few
- Mix together the ingredients for curry paste and set aside. You can use readymade red curry paste or make your own. (Link is given below this recipe card.)
- Cook noodles as per package instructions, drain and set aside.
- Heat oil in a large pot. Add the white parts of the scallions and saute till fragrant.
- Add the curry paste, stir and cook for a few minutes until dark and fragrant.
- Add mushrooms and chicken and mix to coat with the curry paste.
- Stir in the coconut milk, cover and cook until chicken is done, around 20 minutes
- Add chicken stock, add salt and brown sugar. Bring to a boil, add peas to the pot and cook for a couple of minutes.
- Divide cooked noodles between the serving bowls. Ladle hot soup over them. Garnish with cilantro, green parts of scallions and mint leaves. Serve with a wedge of lemon or lime to squeeze on top.
Go here for my version of red curry paste.
So, here’s my version of chicken curry soup or laksa. It’s not entirely authentic, but surely a wonderful way to get introduced to new flavors and have variety in your daily meals.
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Do you like spicy noodle soups? Do give this recipe a try and let me know how you like it.
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I am sharing this over at Fiesta Friday.
I LOVE any kind of laksa soup! That spicy, zesty, rich coconut flavored broth is just heaven to me. Yours looks exceptionally delicous. Thanks for sharing at FF!