Chicken Laksa Soup

Serves: 4
Preparation Time: 10
Cooking Time: 10


  • 1/4 cup laksa paste*
  • 400g chicken breast fillets, thinly sliced
  • 1 tbsp oil
  • 500ml Campbell's Real Stock-Chicken
  • 400ml coconut milk
  • 200g dried rice vermicelli noodles
  • 1 cup bean sprouts, to garnish
  • 1/2 cup chopped coriander leaves, to garnish
  • 1 red chilli, de-seeded, finely sliced to garnish
  • lime wedges, to serve
  • * Alternatively you could use either Thai red or yellow curry past


  1. Combine 1 tbsp curry paste with chicken, mix well to combine.

  2. Heat a wok or large saucepan over high heat. Add 2 tsp oil and half the chicken, stir-fry 1 minute or until seared. Remove to a plate. Repeat with remaining oil and chicken. Cover and set aside.

  3. Add remaining curry paste to wok, stir-fry 1 minute or until aromatic. Stir in stock and coconut milk. Bring to the boil, stirring occasionally. Reduce heat to medium-low and add chicken. Cover and simmer 5 minutes or until chicken is cooked through.

  4. Meanwhile, cook noodles in a saucepan of boiling salted water following packet directions until just tender. Drain. Divide noodles into 4 individual bowls. Ladle soup over the noodles. Top with bean shoots, coriander leaves and finely sliced red chilli. Serve with lime wedges.

  5. TIP: To add some vegetables, add some chopped bok choy and snow peas in with the stock in Step 4.


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