Summary Not available
Total time : 1 hr 10 mins
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Summary Not available
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Thai
Keyword: 60-90 min, Noodles
Person: 4
Calories: 1017kcal


  • 4 thighs bone-in , skin-on chicken thighs
  • 4 oil
  • 3 garlic cloves sliced
  • 1 1/2 inch ginger sliced
  • 2 chilies sliced
  • 1 tbsp lemongrass minced
  • 1 tbsp ginger minced
  • 125 g laksa paste
  • 1 tbsp brown sugar
  • 300 g frozen corn
  • 250 ml coconut milk
  • 1 tbsp soya sauce
  • 100 g soya puffs
  • 400 g egg noodles or fresh/dried wheat noodles))
  • 1 lime ((for juicing and additional lime wedges for serving))
  • 3 shallots
  • 89 g all purpose flour
  • 12 large shrimp
  • 350 g Sprout
  • 125 g cilantro leaves


  • Preheat your oven to 400 degrees F
  • Season the chicken thighs with salt and pepper (we used white pepper, but you can also use black pepper), and place on a baking sheet lined with parchment paper
  • Bake in the oven for 40 minutes
  • Remove from the oven and set aside
  • While the chicken is cooking, heat 2 tablespoons vegetable oil in a large saucepan or medium pot over medium heat
  • Add the minced garlic and ginger and cook for 1 minute
  • Add the minced lemongrass and chilies, and cook for 3 minutes
  • Add the laksa paste and brown sugar
  • Fry for another 3 minutes, letting all the flavors meld together
  • Add the chicken stock, coconut milk, and fish sauce
  • Bring to a boil
  • Add the soy puffs, cover, and allow to simmer for 10 minutes
  • Meanwhile, rinse the noodles in warm water (for cooked hokkien noodles or rice vermicelli) or prepare according to package instructions (for fresh or dried wheat noodles)
  • Distribute among four large noodle soup bowls
  • Shred the cooked chicken and skin and distribute among the bowls
  • Pour any juices from the roasting pan into the broth
  • (You can even use a little bit of warm water to scrape any lingering tasty bits off the parchment paper)
  • Season the broth with lime juice and more fish sauce to taste, until your broth has reached your desired levels of saltiness/sourness
  • If you would rather not use fish sauce as your salting agent (it can be quite pungent to some palates), season with salt instead
  • Meanwhile, toss the thinly sliced shallots in flour until they’re lightly coated
  • In a cast iron pan, heat an additional 2 tablespoons oil
  • Fry the shallots until crispy and set aside
  • Season the shrimp with salt and pepper and sear them in the same oil you used to cook the shallots, just until they’re cooked through
  • To assemble the laksa, pour the broth over the noodles and chicken, and add a couple pieces of soy puff to each
  • Top with the cooked shrimp, bean sprouts, cilantro, and fried shallots
  • Serve with extra lime wedges, and enjoy!


No extra notes


Calories: 1017kcal | Carbohydrates: 123g | Protein: 48g | Fat: 40g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 240mg | Sodium: 537mg | Potassium: 1302mg | Fiber: 10g | Sugar: 8g | Vitamin A: 2621IU | Vitamin C: 62mg | Calcium: 159mg | Iron: 9mg

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