This quick chicken laksa is a fragrant and spicy soup, featuring tender chicken, noodles, and a rich coconut broth infused with aromatic spicy laksa paste, lemongrass, ginger, and garlic. Garnished with fresh coriander and a squeeze of lime, it offers a harmonious balance of heat, creaminess, and depth of flavour, making it a comforting and satisfying soup. Oh and it’s ready in under 20 minutes!

Close up picture of some quick chicken laksa in a dark bowl, topped with crispy onions, chilli crisp and fresh coriander.

Laksa is a rich fragrant soup, and is one of my favourite soups. This one is packed with chicken, noodles and beansprouts so it has plenty enough in it to make a hearty dinner too.

This one is my quick version, using a store-bought laksa paste (more info below on my recommendation for this) and rotisserie chicken.
I also have a slightly more involved fish laksa on my site – where I make my own paste. That one still only takes 30 minutes, even with making your own paste.

📋 Ingredients?

Ingredients for quick chicken laksa on a wooden chopping board.

You could use leftover roast chicken and your own homemade chicken stock for the best flavour if you have time. However, most of the flavour comes from the aromatics and laksa paste anyway. So I find using stock cubes + water for the stock, and rotisserie chicken is a brilliant way to speed this dish up, whilst still ensuring it’s delicious!

The Laksa Paste

I use the Teans Gormet Laksa Paste (affiliate link) for this quick chicken laksa. Out of all the laksa pastes I’ve tried, this one is my favourite – providing a much richer and more authentic flavour than supermarket versions.

I would aways recommend using an authentic Malaysian (Teans is Malaysian), Singaporean (such as Yeo’s) Indonesian or Thai (such as Por Kwan) paste – rather than using a supermarket own brand or a UK brand. You can find these at Asian supermarkets and sometimes on the Asian aisle of larger supermarkets, on Amazon or Sous Chef.

You could, of course, make your own paste by following my Seafood Laksa recipe.

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

  1. Start by frying up the aromatics and paste.
  2. Add in the coconut milk and chicken stock to make the flavourful soup broth.
  3. Next in goes the cooked chicken, noodles and beansprouts to heat through.
  4. Dish them up into bowls and add all the toppings!

👩‍🍳PRO TIP Use the right Laksa paste. You can make your own but see the ingredients notes for the paste that I use for the most flavourful Chicken Laksa.

The smells in the kitchen when this is cooking as amazing!

Overhead picture of a black textured bowl full of chicken laksa topped with some chilli crisp and a sprinkling of fresh coriander and some lime wedges and an orange linen cloth in the foreground.

🍽️ Serving Suggestions

If you’ve seen or tried any of my other Soup recipes then you know I love adding extra flavour and texture in the form of toppings!

The toppings to go onto a chicken laksa soup all sat on a wooden chopping board

For this Quick Chicken Laksa, I like to top it with:

  • Fresh Coriander (fresh cilantro)
  • Chilli Crisp in chilli oil
  • Crispy onions
  • Fresh lime slices/wedges

It’s so lip-smackingly tasty that whilst writing this up I’ve literally just ordered some more of the laksa paste. It is soo tasty, I can’t wait to have it again 😋.

Close up picture of some black chopsticks picking up some chicken and noodles from a bowl full of chicken laksa soup.

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Quick Chicken Laksa Recipe

This quick Chicken laksa is a fragrant and spicy soup, featuring tender chicken, noodles, and a rich coconut broth infused with aromatic spicy laksa paste, lemongrass, ginger, and garlic and its ready in 20 minutes!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 Servings
Course: Dinner, Lunch
Cuisine: Asian, Indonesian, Malaysian, Singapore, Thai


  • 1 tbsp oil
  • 3 cloves minced garlic
  • 2 tsp ginger paste
  • 1 tsp lemongrass paste
  • 1 finely chopped red chilli use a mild variety such as Fresno if you like it mild, or go hotter with 1-2 birds eye chillies if you like
  • 1 tsp fish sauce
  • 200 g (7oz) laksa paste see notes on brands
  • 400 ml (14 oz) jar full fat coconut milk
  • 300 ml (10.5 fl oz) chicken stock
  • 1 small cooked rotisserie chicken meat taken off and shredded (about 480g/1lb)
  • 300 g (10.5 oz) cooked fresh vermicelli noodles (you can buy these from the supermarket) – see notes if using dried
  • 200 g (7 oz) fresh beansprouts
  • 1 tbsp fresh lime juice to taste

to serve

  • fresh coriander cilantro
  • fresh lime wedges
  • chilli crisp in chilli oil
  • crispy onions


  • Heat the oil in a wok over a medium heat.
    1 tbsp oil
  • Add the garlic, ginger, lemongrass paste, chilli and fish sauce and fry, stirring constantly for 2 minutes.
    3 cloves minced garlic, 2 tsp ginger paste, 1 tsp lemongrass paste, 1 finely chopped red chilli, 1 tsp fish sauce
  • Stir in the laksa paste and fry for a further 2-3 minutes until bubbling and fragrant.
    200 g (7oz) laksa paste
  • Add the coconut milk and chicken stock. Stir together, turn up the heat and bring to the boil.
    400 ml (14 oz) jar full fat coconut milk, 300 ml (10.5 fl oz) chicken stock
  • Add the shredded chicken, cooked noodles, beansprouts and lime juice.
    1 small cooked rotisserie chicken, 300 g (10.5 oz) cooked fresh vermicelli noodles, 200 g (7 oz) fresh beansprouts, 1 tbsp fresh lime juice
  • Cook for 3-4 minutes, keeping everything moving around the wok, until the chicken, noodles and beansprouts are hot.
  • Turn off the heat and use a set on tongs to divide the chicken, noodles and beansprouts between four bowls.
  • Then serve the laksa topped with fresh coriander, limes wedges, chilli crisp and crispy fired onions.
    fresh coriander, fresh lime wedges, chilli crisp in chilli oil, crispy onions



I use the Teans Gormet Laksa Paste (affiliate link) for this quick chicken laksa. I’ve found this give a much richer and more authentic flavour than supermarket versions.
Nutritional information is approx, per portion (this recipes serves 4).


Calories: 640kcal | Carbohydrates: 40g | Protein: 41g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 739mg | Potassium: 638mg | Fiber: 4g | Sugar: 14g | Vitamin A: 8019IU | Vitamin C: 30mg | Calcium: 124mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Hi Nikki – plucked up the courage to make this dish this evening. I must say well worth the making. So simple to do. My wife not a fan of Thai cuisine but loved this one – also don’t serve this without the crispy onions – wow they add the finishing touch – thanks for this one – 5 Stars from us.