Chicken Laksa Soup

5.0/5 rating (1 votes)
Chicken Laksa Soup

I decided to try a new soup today - a little spicy! At the end I decided to fry up some onion that I thinly sliced then chopped in coconut oil. It gave a nice crunch to the soup.



  • 2 tablespoon coconut oil
  • 2 boneless chicken breast, chopped
  • 4 ounces mushrooms, sliced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1/3 cup laksa paste
  • 1 1/2 cups chicken stock
  • 1 cup coconut milk
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup water
  • 1 tablespoon fish sauce
  • 1 lime, juiced
  • 6 quail eggs (see note below)
  • 3 scallions, thinly sliced


  1. Heat oil in a large sauté pan or wok over medium-high heat. Season chicken with salt and pepper, then stir-fry for 3-4 minutes until just golden. Remove chicken from pan and set aside.

  2. Add laksa paste and stir-fry for 1 minute until fragrant. Add mushrooms and return the chicken and add the stock, coconut milk, cayenne pepper and water. Bring to the boil, reduce heat to medium-low and simmer for 10 minutes until chicken is cooked. Stir in fish sauce and lime juice to taste.

  3. Meanwhile, if using quail eggs, place in a saucepan and cover with cold water. Bring to the boil over high heat and cook for 3-4 minutes until hard-boiled. Rinse under cold water, then peel, halve and set aside.

  4. Ladle over laksa in bowl and top with quail egg and scallions.

    Note: There is a difference in each brand of laksa paste. Start off with a smaller amount then taste before adding the remainder.

    Tip: You don't need to use quail eggs. I found them at a specialty store and wanted to try them in this soup! I enjoyed them.

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