Ingredients

2 cups (500 ml) chicken stock / broth

1 cup (250 ml) water

3 chicken drumsticks

1 1/2 tbsp oil

2 garlic cloves, minced

2 cm / 4/5″ piece of ginger, finely grated

1 lemongrass, white part grated

2 birds eye chillis, finely chopped

1/2 cup (135g) laksa paste

400ml can coconut milk

2 tsp fish sauce (substitute soy sauce if needed)

50g / 1.5 oz vermicelli noodles, dried

100g / 3.5 oz hokkien noodles (optional)

80g / 2.5 oz bean sprouts

80g / 2.5 oz tofu puffs, cut in half

1/2 tsp white sugar

1 1/2 tsp light or all-purpose soy sauce

1/2 garlic clove, minced

1 1/2 tsp laksa paste

1 tbsp Sriracha sauce or other chili sauce

1 tbsp chili paste from jar (or more Sriracha)

1 tbsp vegetable oil (any plain oil)

Fresh coriander / cilantro (recommended)

Lime wedges (recommended)

Crispy fried shallots (optional)

Finely sliced red chili (optional)

Instructions

Step 1: In a medium saucepan, combine chicken drumsticks, chicken stock, and water. Bring to a simmer over high heat, then reduce to medium-high and cook for 25 minutes or until the chicken is tender and falling off the bone, and the liquid has reduced by about one-third.

Step 2: Remove chicken from broth, discard the skin and bones, and shred the flesh. Set the broth aside for later.

Step 3: In a small bowl, mix together sugar, soy sauce, minced garlic, laksa paste (1 1/2 tsp), Sriracha, and chili paste. Set this laksa chili sauce aside for at least 20 minutes to develop flavors.

Step 4: Heat oil in a large saucepan or pot over medium-low heat. Add minced garlic and grated ginger, sautéing for about 20 seconds. Add grated lemongrass and chopped chillis, cooking for another minute until fragrant.

Step 5: Stir in the laksa paste and cook over medium heat for 2 minutes, stirring constantly to release aromas.

Step 6: Pour in the reserved chicken stock, coconut milk, fish sauce, and 2 teaspoons of the prepared laksa chili sauce. Cover and simmer for 10 minutes to meld flavors.

Step 7: Adjust seasoning by adding lime juice for sourness and additional fish sauce for saltiness. Add the tofu puffs, then remove from heat and leave covered for 5 minutes to soak the flavors.

Step 8: Prepare the vermicelli and hokkien noodles according to package instructions. Divide noodles between two bowls and top with shredded chicken.

Step 9: Ladle the hot laksa broth over the chicken and noodles. Add bean sprouts and garnish with fresh coriander, crispy shallots, and sliced red chili if using. Serve the remaining laksa chili sauce on the side for extra heat.

Tips & Variations

Use pre-made laksa paste from Asian markets to save time without sacrificing flavor.

Substitute chicken drumsticks with cooked shrimp or tofu for a different protein option.

Add boiled eggs or fried shallots for extra texture and richness.

Adjust chili quantities to your preferred spice level; remove seeds for milder heat.

If you can’t find tofu puffs, firm tofu cubes work well as a substitute.

FAQs

Can I make laksa vegetarian?

Yes, you can use vegetable stock instead of chicken broth and replace the chicken with tofu or vegetables like mushrooms and baby corn. Ensure the laksa paste you use does not contain shrimp or fish ingredients.

What noodles work best for laksa?

Traditional laksa uses a combination of vermicelli and hokkien noodles. Vermicelli noodles add a delicate texture while hokkien noodles are thicker and chewy. You can choose either or both depending on your preference.