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Chicken (or Seafood) Laksa

Posted by Anne McKenzie on

Preparation Time 20 min
Cooking Time 15 min
Total Time 35 min

Serves 4 to 6


  1. 40 grams (1/2 Packet) of Saucy Spice Chicken/Seafood Laksa Spices
  2. 600 gm chicken (cut into bite size pieces) or (If making seafood laksa) 2 pieces of white fish and 2 cups of green prawns or mixed seafood.
  3. 1 Litre chicken stock (Salt Skip or Stock Merchant)
  4. 2 x 440ml cans of coconut milk
  5. 1 bunch spring onions (sliced)
  6. 200 gm tofu, cut into 2cm cubes
  7. 4 tbsp peanut oil
  8. 200 gms mung bean sprouts (optional)
  9. 1 tbsp lemon juice
  10. 2 tsp brown sugar
  11. 220gms thin rice noodles
  12. 2 tbsp fresh coriander, chopped


  1. Heat oil in pan and cook spring onions. 
  2. Add laksa spices and cook for 2 minutes 
  3. Add chicken pieces (or seafood) and chicken stock.  Simmer for about 10 mins or until chicken (or seafood) is cooked.
  4. Add coconut milk, lemon juice, brown sugar, tofu and return to simmer
  5. Add mung beans 5 mins before serving.
  6. Heat/cook rice noodles as per instructions on packet
  7. Add noodles and chopped coriander to laksa just before serving

    Adapted from Saucy Spicy recipe

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