How long does Light Chicken Laksa keep in the fridge?

Light Chicken Laksa keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Light Chicken Laksa ahead of time?

Yes. Light Chicken Laksa is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most thai chicken dishes taste better the next day once the masala has had time to meld.

What can I serve with Light Chicken Laksa?

Classic pairings include sambal, lime-wedges. For a complete thai thali, add a dal, a dry sabzi, papad, and a sweet ending.

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Light Chicken Laksa

Name: Light Chicken Laksa
Prep time: 11 min
Cook time: 19 min
Total time: 30 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 400 g chicken thigh, sliced; 3 tbsp laksa curry paste; 200 g rice noodles, soaked; 1 L chicken or veg stock; 1 cup light coconut milk; 1 cup bean sprouts; 0.5 cup spring onion, sliced; 0.25 cup coriander leaves; 0.25 cup mint leaves; 2 tbsp fish sauce; 1 tbsp lime juice; 2 tbsp neutral oil; 1 red chilli, slit

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Curry paste + coconut broth

Time: 30 min
Serves: 3
Calories: 480 kcal
Protein: 32 g

0:00 / 1:30

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Method

1Heat oil, fry laksa paste 2 minutes till fragrant; deeper colour means more flavour.
2Pour in stock and coconut milk, bring to a low gently bubble.
3Add chicken, gently bubble 8 minutes till just cooked through.
4Season with fish sauce and lime — taste, balance.
5Drain noodles, split between bowls; ladle broth and chicken over.
6Top with bean sprouts, herbs, spring onion and red chilli — finish with sambal at the table.

About this recipe

Built on chicken — swap with firm tofu + king-oyster mushrooms; check the laksa paste is shrimp-free.

Ingredients

Method

About this recipe

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