Sarawak Laksa – AnotherFoodBlogger

Once described as ‘breakfast of the gods’ by Anthony Bourdain – Sarawak laksa is nothing short of epic. If a creamy, flavourful broth filled with noodles, shredded chicken and then topped with loads of fresh herbs/veggies is your thing, then you have come to the right spot 😉

Bowl of chicken laksa soup with rose wine in the background

sponsored by Georges Folly, South Australia

Why I Love This Recipe

quick to make – quicker using store-bought laksa paste
so frickin tasty
feeds a crowd
great balance of spice, herbs and creamy broth
perfect any time of the day

Sarawak laksa soup is a firm favourite of mine and my household too. Whether it’s my delicious shredded chicken, thin slices of beef, prawns or other fish, I can’t get enough of it. If you are pressed with time, then instead of making a homemade paste, then you can buy shop-bought. These days there are so many great options out there.

What is Sarawak Laksa?

Where did laksa originate? South-East Asia is the best place to start but that’s a little broad tbh. Laksa is a combination of Chinese, Malay & Indonesian cuisines. It’s got it all – noodles, spice, creamy coconut broth (in curry laksa only), and fresh salad garnish on top.

No matter the temperature, this is one bowl of deliciousness.

How To Make Laksa

To make this delicious creamy Sarawak laksa soup, you will need to do the following……..

Birdseye view of ingredients used to make sarawak laksa

Make laksa paste – gather all the ingredients (there are a few!) and blend them in a mini food processor until they are a paste-like consistency. Alternatively, if time isn’t on your side, there are many good premade laksa pastes in grocery stores.
Season your chicken with salt and pepper. Pan fry for 2 mins per side and then add about 1/3 cup of water, cover and allow to simmer for 13 mins or until chicken is cooked through. Allow to cool slightly, and then shred using forks.
Cook your noodles according to the packet
Fry off the paste in the frying pan with a little oil
Add stock, sugar & salt and simmer for 2 minutes.
Add coconut milk (NOT CREAM), and simmer for a further 2 minutes
Add warm chicken to the soup and serve!

It’s really that simple – you can make a delicious homemade Sarawak laksa soup in a matter of minutes. Top it with beansprouts, herbs, chilli and spring onion and a squeeze of lime juice and bask in the glory that is a bowl of homemade laksa!

Wine Pairing

When it comes to a big ol’ bowl of shredded chicken laksa, there are only two drinks to enjoy with it. One being an ice-cold beer, and two, the one that I personally love is a big glass of ice-cold rose from Georges Folly wines!

Rose wine on kitchen counter with laksa paste ingredients on chopping board and paste in food processor

Their “Balancing Act”, Montepulciano rose, gets top marks. No acting involved in this one. Beautiful salmon colour with aromatics of tropical fruit, a little talc and graphite too. One sip, and it’s hard to choose between the delicious laksa and the incredible rose. Strawberries, tropical fruit with a little rose water/ Turkish delight and loads of natural acidity make this one of my favourite Aussie roses!

Alternative Asian Recipes

Beef Satay Skewers, Smashed Cucumber Salad

Asian Pork Meatballs

Peking Duck Pancakes

Asian Slow Cooked Beef Cheeks

Happy Cooking & Happy Eating Friends!!

Sarwak Laksa Soup

simple shredded chicken laksa

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Course: Dinner, Main Course

Cuisine: Asian, Australian, malaysian

Keyword: chicken laksa, laksa, laksa soup, sarawak laksa

Servings: 4 people

Calories: 987kcal

Author: AnotherFoodBlogger

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Ingredients

2 chicken breasts
800 ml coconut milk
200 g rice noodles
750 ml chicken stock
2 tsp salt
2 tsp palm sugar
2 tbsp oil

Laksa Paste

2 lemongrass
1 tbsp grated ginger
2 tbsp grated galangal
5 red chillis
1 handful coriander
1 tsp ground turmeric
1 lime – zested & juiced
1 tbsp fish sauce
6 cashew nuts
3 cloves garlic
2 shallots
50 ml oil

Garnish

Red chilli
Mint
Coriander
Beansprouts
Spring onion

Instructions

Make paste by blending all ingredients together
Season chicken, pan fry for 2 minutes per side and add 1/3 cup of water. Cover and simmer for 12-14minutes. It may need a couple minutes longer if you have larger breasts
Once cooked – remove, allow to cool slightly and shred using 2 forks
Put noodles on to cook
Cook off paste in oil for 2-3 minutes
Add stock, sugar & salt and simmer for 2 minutes
Add coconut milk and simmer for a further 2 minutes
Add shredded chicken to the soup and serve

To Serve

Place noodles in bowl and pour laksa over
Garnish with beansprouts, mint & coriander leaves, sliced chilli & spring onion and a wedge of lime

Notes

Tips/Tricks

Laksa paste can be made in advance and will keep for 2-3 days in the fridge
I used 5 cayenne chillis for medium-level spice
The shredded chicken keeps for 3-4 days in the fridge and is great for the kid’s school lunch/sandwiches

Nutrition