Malaysian Chicken Laksa in a Slowcooker or Regular Pot
Woooowie this was a great little soup! If you’re after a comforting, flavour-packed soup that basically cooks itself—Malaysian Chicken Laksa is your answer. I made this for friends the other night when I had a busy day and not a lot of hands-on cooking time, and wow… it absolutely delivered. A spicy, rich coconut broth, tender shredded chicken, and all those fresh toppings? It’s the kind of meal that feels like a hug in a bowl.
This is a slow cooker laksa recipe, which means minimal effort with maximum reward (but I also added the instructions for if you don’t have a slowcooker). The chicken gently simmers in a fragrant curry broth, soaking up all that Malaysian flavour. Just before serving, in goes the coconut milk and a few final touches, and you’ve got yourself something truly special. The slow cooker does all the heavy lifting, but if you don’t have one—no stress. And don’t worry, if you don’t have a slowcooker you can also just use a pan, read my easy stovetop instructions below.
Inspired by Marion Grasby, this Malaysian Chicken Laksa recipe is a real crowd-pleaser, whether you’re hosting or just want to treat yourself midweek. The best part? It’s endlessly adaptable. Serve it with rice noodles, fresh herbs, a squeeze of lime, and whatever crunchy toppings you love.
Looking for other Malaysian dishes? Then what about Malaysian Nasi Lemak? It’s quite a bit of work, but a labour of love, and so so tasty.
Why You’ll Love This Recipe
✔️ Hands-off cooking – The slow cooker does all the work.
✔️ Big, bold flavour – Coconut, curry, lime and chili come together beautifully.
✔️ Feeds a crowd – Generous and satisfying, perfect for gatherings.
✔️ Easy to adapt – Make it with a pan if you don’t have a slow cooker.
✔️ Comforting and fresh – Creamy yet light, spicy yet soothing.
FAQ’s
Can I make Malaysian Chicken Laksa without a slow cooker?
Absolutely. If you don’t have a slow cooker, you can simmer everything in a large pot on the stovetop for 45–60 minutes, until the chicken is tender and the flavours have developed. Just keep the heat low and the lid on to mimic slow cooking.
What kind of noodles should I use for laksa?
Traditionally, laksa is served with rice noodles or egg noodles—or sometimes both! I usually go for thick rice noodles, but use what you have on hand. Just cook them separately and add them to the bowl before ladling in the soup.
Is Malaysian Chicken Laksa spicy?
It can be, depending on the curry paste and how much chili you add. You can easily control the heat by adjusting the amount of curry paste or adding fresh chili oil or sliced chilies at the table.
Can I freeze laksa?
Yes, you can freeze the soup (without the noodles or toppings) in an airtight container for up to 3 months. Defrost in the fridge and reheat gently on the stove. Add fresh noodles and toppings before serving.
What’s the difference between Malaysian and Thai laksa?
Malaysian laksa often uses a richer, spiced coconut broth, while Thai soups may lean more on clear broths and different herbs. Laksa also usually includes a blend of curry paste, lemongrass, and coconut milk for that creamy, bold flavour.
Can I make this laksa vegetarian or vegan?
Definitely! Swap the chicken for tofu or mushrooms, use vegetable broth, and ensure your curry paste is vegan. It’s still packed with flavour and totally satisfying.
Malaysian Chicken Laksa
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 2 tbsp vegetable oil
- 3 tbsp Laksa paste (or Thai red curry paste, see notes)
- 2 tbsp curry powder
- 8 cups (1.8 liter) chicken stock
- 2 tbsp fish sauce
- 1 tsp sugar
- 1 whole chicken (see notes)
- 1 x 400ml can coconut cream
- 400g egg noodles (or your choice of noodle)
- Extra flavouring (optional but very yum)
- 4-5 slices ginger
- 3-4 lime leaves
- 1 - 2 lemon grass stalks
- To serve
- 4 - 6 eggs (depending on how many servings)
- Bunch coriander, roughly chopped
- Bean shoots
- Red chili, finely sliced
- Freshly squeezed lime juice
Instructions
Slowcooker version
In a frying pan heat the vegetable oil over medium heat.
Add the curry paste and curry powder and stir for a minute or until fragrant and the oil starts to separate.
Pour in 1 cup of the chicken stock and use your spoon to scrape up any bits from the bottom of the pan.
Transfer to the slow cooker.
Add the remaining stock, fish sauce and sugar and give it a good stir.
Add the extra ingredients for flavour, if using (ginger, lime leaves, lemongrass).
Add the chicken, making sure all pieces are in the sauce and cook for 6 hours on low.
Regular pot version
In a large pot heat the vegetable oil over medium heat.
Add the chicken pieces and sear on all sides to brown the skin slightly, ± 3-4 minutes. I like to do this to get as much flavour out of the chicken as possible.
Transfer the chicken to a plate and add the curry paste and curry powder. Stir for a minute or until fragrant and the oil starts to separate.
Pour in 1 cup of the chicken stock and use your spoon to scrape up any bits from the bottom of the pan.
Add the remaining stock, fish sauce and sugar and give it a good stir.
Add the extra ingredients for flavour, if using (ginger, lime leaves, lemongrass).
Add the chicken, making sure all pieces are in the sauce and cook for 45 minutes on a low simmer until the meat falls off the bone.
Continuation for both versions
Transfer the cooked chicken to a tray. Discard the skin and use forks to shred the meat. Set aside for later.
If using slowcooker, pour the broth into a large saucepan or just continue with the sauce pan.
Add the coconut cream and gently simmer for 10 minutes. It will look and smell amazing, little drops of bright orange oil mixing with the coconut cream.
Drain the solid flavouring ingredients out of the broth.
Taste and season ith more fish sauce, sugar and a squeeze of lime juice.
In the meantime boil the eggs for 6.5 minutes for medium soft, or 8-9 minutes for hard boiled eggs. Peel and set aside.
Cook the noodles in boiling water and use tongs to transfer the noodles to serving bowls.
Add the shredded chicken to the bowls. Ladle over the soup. Top with eggs, coriander, bean shoots and fresh chili..
