Seafood & Chicken Laksa

Creamy coconut curry laksa loaded with tender chicken and juicy seafood, finished with a punchy, aromatic broth that tastes like it simmered all day.

Ingredients

• 2 tbsp neutral oil (or coconut oil)
• 4 garlic cloves, finely minced
• 1 tbsp grated fresh ginger (or 1 tsp ground ginger)
• 3 tbsp laksa paste (pantry/store-bought)
• 2 tbsp curry powder (mild or hot)
• 4 cups (1L) chicken stock (or water + 2 tsp stock powder)
• 1 can (14 oz / 400ml) coconut milk
• 1 tbsp soy sauce
• 1 tbsp fish sauce (optional but highly recommended)
• 1 tbsp brown sugar (or white sugar)
• 2 boneless, skinless chicken thighs (about 12 oz / 350g), thinly sliced
• 8 oz (225g) raw shrimp/prawns, peeled and deveined
• 6 oz (170g) firm white fish, cut into bite-size chunks (or scallops)
• 8 oz (225g) dried rice noodles (vermicelli) or fresh thick rice noodles
• 2 cups bean sprouts
• 2 cups shredded cabbage (or bok choy, sliced)
• 2 limes, cut into wedges
• 1/2 cup chopped cilantro (optional)
• 2 green onions/scallions, thinly sliced (optional)
• Salt and black pepper

Method

• 1

  Step 1: Soak/prepare noodles

  If using dried rice noodles, soak in just-boiled water for 5–8 minutes until pliable (not fully soft), then drain. If using fresh noodles, loosen under hot tap water and drain.

• 2

  Step 2: Build the laksa base

  Heat oil in a large pot over medium heat. Add garlic and ginger and cook until fragrant, about 30–45 seconds. Add laksa paste and curry powder; cook, stirring constantly, until the paste darkens slightly and smells toasty, about 1–2 minutes (this step is key for depth).

• 3

  Step 3: Simmer the broth

  Pour in chicken stock and scrape the bottom of the pot to dissolve the flavorful bits. Add coconut milk, soy sauce, fish sauce (if using), and sugar. Bring to a gentle simmer, then reduce heat to medium-low and simmer 8–10 minutes to meld flavors. Taste and adjust:

• 4

  Step 4: Cook the chicken

  Add sliced chicken thighs to the simmering broth. Cook 4–6 minutes, stirring occasionally, until cooked through and tender (thigh stays juicy; don’t hard-boil the broth).

• 5

  Step 5: Add seafood carefully

  Add fish pieces and simmer 2 minutes. Add shrimp and cook 1–2 minutes more, just until shrimp turn pink and curl and fish flakes easily. Turn off heat immediately to prevent overcooking.

• 6

  Step 6: Warm the vegetables

  Add cabbage (or bok choy) and let it wilt in the hot broth for 1–2 minutes. Keep bean sprouts raw for crunch, or briefly dunk them in the broth if you prefer softer sprouts.

• 7

  Step 7: Assemble bowls

  Divide noodles between bowls. Top with bean sprouts. Ladle over generous broth, chicken, seafood, and softened greens. Finish with cilantro and scallions, and serve with lime wedges for squeezing.

Tips

• **Laksa paste strength varies:** Start with 2 tbsp if yours is very spicy/salty, then add more after simmering.
• **No fish sauce?** Leave it out and add a little extra soy sauce plus a pinch more sugar to round the broth.
• **Seafood swaps:** Use mussels, squid rings, scallops, or more fish. Add mussels early (5–7 minutes) so they open in the broth.
• **Make-ahead:** Simmer the broth (without seafood) up to 2 days ahead. Reheat gently, cook chicken if needed, then add seafood at the end.
• **Serving ideas:** Great with extra lime, chili oil (if you have it), and a side of steamed greens or simple cucumber salad.

Nutrition (per serving, estimate)