Laksa Ayam - chicken in coconut milk soup

Ingredients

• 900 gchicken breast or thighs
• 750 mlchicken stock
• 500 mlcoconut milk
• 2lemongrass stalks
• 1 tspsalt
• 1/2 tsppalm sugar
• 1/2 tsppepper
• 6kaffir lime leaves
• 2spring onions
• 5 sprigscoriander leaves
• 3 tbspoil
• 5shallots
• 3 clovesgarlic
• 3 cmfresh ginger
• 1/2 tspground coriander
• 3 cmfresh turmeric
• 1/4 tspcumin
• 1 tsptoasted shrimp paste
• 3red chillies
• 5red bird's eye chillies

Instructions

1. 1

   Prepare the ingredients

   Cut the chicken into thin strips. Finely slice the kaffir lime leaves, spring onions and coriander. Pound or grind the shallots, garlic, ginger, ground coriander, turmeric, cumin, toasted shrimp paste and chillies into a paste.

2. 2

   Fry the paste

   Heat the oil in a pan and fry the spice paste with the lemongrass for 3 minutes.

3. 3

   Cook the chicken

   Add the chicken and fry until its colour changes. Pour in the stock and half the coconut milk, then add the salt, palm sugar and pepper. Bring to the boil.

4. 4

   Simmer the soup

   Lower the heat and simmer gently until the chicken is cooked through.

5. 5

   Finish and serve

   Stir in the remaining coconut milk, kaffir lime leaves, spring onions and coriander. Simmer for 1 minute, then serve.

What is laksa ayam?

Laksa is a family of noodle soups associated with Southeast Asian cuisines, with many regional variations. Ayam means chicken, and this recipe pairs chicken with a spiced coconut milk broth.

The paste gives the soup its aromatic base, while lemongrass and kaffir lime leaves add a fresh, citrusy fragrance. Here, the coconut milk is added in two stages, creating a rich broth while keeping some of its creamy character for the finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Chicken supplies most of the protein, while the coconut milk and oil contribute much of the fat; the palm sugar adds a small amount of carbohydrate. To balance the meal, serve a portion with vegetables and rice or noodles, accounting for those additions separately.

Build flavour with the paste

Spice paste: Pound or grind the shallots, garlic, ginger, turmeric, chillies and other paste ingredients until cohesive. A fairly smooth paste disperses more evenly through the broth.

Frying: Give the paste and lemongrass the full 3 minutes in the hot oil, stirring so they cook without catching. This step starts the soup's flavour base before the chicken and liquid go in.

Choose and cut the chicken

Breast or thighs: Either cut works; breast is leaner, while thighs tend to stay more succulent during simmering. Keep the strips a similar thickness so they cook at roughly the same pace.

Colour change: Fry the chicken just until its exterior changes colour before adding the stock and coconut milk. It will finish cooking gently in the broth.

Keep the coconut broth gentle

First addition: Add half the coconut milk with the stock, salt, palm sugar and pepper, then bring the soup to the boil. Once it boils, reduce the heat to a gentle simmer.

Final addition: Stir in the rest of the coconut milk near the end. Avoid a prolonged hard boil after adding it, which can make the broth less smooth.

Use the aromatics well

Lemongrass: Fry it with the paste to infuse the oil and broth from the start. If the stalks are left whole, bruise them first to help release their aroma.

Fresh herbs: The kaffir lime leaves, spring onions and coriander go in at the end and cook for only 1 minute. This short finish preserves their lively fragrance.

Check doneness and serve

Chicken: Simmer until the thickest pieces are cooked through, without letting the soup boil vigorously. The recipe gives no fixed simmering time, so use the size of the strips and their doneness as your guide.

Serving: Serve the soup hot. Cooked rice or noodles can make it a more substantial meal, though they are not included in the listed ingredients.

Recipe notes & tips

• Cut the chicken into evenly sized strips so it cooks consistently.
• Bruise whole lemongrass stalks before frying to help release their aroma.
• Stir the paste regularly during its 3-minute fry to prevent it catching.
• Keep the soup at a gentle simmer after bringing it to the boil.
• Add the sliced herbs and leaves only for the final minute of cooking.

Variations

• Milder chillies: Use fewer bird's eye chillies for a gentler heat.
• Extra vegetables: Add sliced vegetables to the simmering broth and cook until tender.
• Noodle bowl: Serve with cooked noodles for a more filling soup.
• Rice accompaniment: Offer cooked rice alongside to soak up the coconut broth.
• Thigh version: Use chicken thighs for a richer, more succulent result.

Common mistakes to avoid

• Scorching the paste: Stir it as it fries and lower the heat if it begins to catch.
• Uneven chicken strips: Cut pieces to a similar thickness so they finish cooking together.
• Hard boiling the soup: Reduce the heat after it comes to the boil and simmer gently.
• Overcooking the herbs: Add the kaffir lime leaves, spring onion and coriander only for the final minute.
• Guessing the chicken is ready: Check that the thickest strip is cooked through before serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until steaming hot, stirring occasionally; avoid a vigorous boil.

Frequently asked questions