Thai Laksa Soup

This soup is packed with so much flavour with bites of tender chicken, rice noodles, coriander, basil and lime juice. So comforting and fragrant – plus, it’s easy enough for any night of the week.


  • 1 tbsp olive oil
  • 600g chicken breast or thighs, cut into bite size peices
  • 3 garlic cloves
  • 1 onion, diced
  • 3 pak choi bundles
  • 4 red or green chillies, chopped (optional)
  • 100g Shemin’s Thai Red Curry Paste (you can also use Thai Green)
  • 800ml chicken or vegetable stock
  • 1 400ml can coconut milk
  • 250g packet rice noodles
  • 1tbsp fish sauce
  • coriander leaves
  • ½ fresh lime


  1. Heat the olive oil in a large wok over a medium heat. Season the chicken with salt and pepper, to taste. Add the chicken and cook until golden, about 2-3 minutes, then set aside.
  2. Add the garlic, pak choi, onion and chillies if using. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Stir in Shemin’s Thai Red Curry Paste until fragrant, about 1 minute.
  4. Stir in the stock and coconut milk.
  5. Stir in the chicken, bring to a boil, reduce the heat and cook, stirring occasionally, until reduced, for about 10 minutes.
  6. Stir in the rice noodles and fish sauce, cook until noodles are tender, about 5 minutes.
  7. Remove from the heat; stir in the coriander and lime juice, season with salt and pepper, to taste.
  8. Serve immediately.
Serves 4

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