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Malaysian Chicken Laksa

21 August 2022

Woooowie this was a great little soup! I made it for friends yesterday who came over for dinner. I had a lot to do during the day so then anything slow cooker is the way to go. The chicken cooks slowly in it’s own curried broth for 6 hours, after which you add some coconut milk and other yummy flavourings. A definite hit, especially if you don’y have much time on your hands.

And don’t worry, if you don’t have a slowcooker you can also just use a pan, read my tips below!

Recipe from Marion Grasby.

Malaysian Chicken Laksa

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Dinner, lunch Asian, Malaysian
By Saffron & Marion Grasby Serves: 4-6
Prep Time: 30 minutes Cooking Time: 6 hours Total Time: 6 hours 30 minutes


  • 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)
  • To serve
  • 4 - 6 eggs (depending on how many servings)
  • Bunch coriander, roughly chopped
  • Bean shoots
  • Red chili, finely sliced



In a deep 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.


To the slow cooker add the remaining stock, fish sauce and sugar and give it a good stir.


Add the chicken, making sure all pieces are in the sauce and cook for 6 hours on low.


Transfer the cooked chicken to a tray. Discard the skin and use forks to shred the meat. Set aside for later.


Pour the broth out of the slow cooker bowl and into a large saucepan.


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.


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..


  • If you don't have a slowcooker you can also use a heavy based pot. The steps are all the same, just start in the pot, no need to start in a frying pan. Stew the chicken in the broth for 1.5 - 2 hours until the meat falls off the bone and then follow the rest of the recipe.
  • You can find laksa paste at your Asian supermarket but if you can't find it Thai red curry paste will work as well.
  • I used 2 chicken legs, 2 chicken thighs and 2 chicken breasts instead of a whole chicken, which of course basically comes down to the same.

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