Kitchen > Recipes > 30-Minute Chicken and Vegetable Laksa

30-Minute Chicken and Vegetable Laksa

30-Minute Chicken and Vegetable Laksa | Border Park Kitchen

For food allergies and intolerances, please carefully check the ingredient list on each product before using or consuming.


  • 1 onion, diced
  • 2 tsp lemon grass, minced
  • 1/2 – 1 tsp chilli, minced
  • 1 tsp ginger, minced
  • 1 tsp ground turmeric
  • 2 litres chicken broth (see note)
  • 400g tin coconut milk
  • 300g chicken thighs or breast, diced
  • 250g dried rice vermicelli noodles
  • 5 – 6 cups chopped vegies (green beans, broccoli, capsicum, carrot etc)
  • 2 tsp fish sauce


  1. Fry onion. Heat a large heavy-based pot over medium-high heat. Add a drizzle of oil, and fry onion for 5 minutes, or until soft.
  2. Fry aromatics. Add lemon grass, chilli, ginger and turmeric and fry for 2 minutes.
  3. Warm broth and milk. Add chicken broth and coconut milk to the pot, cover and bring to a boil.
  4. Add remaining ingredients. Add chicken, vermicelli, vegies, and fish sauce and bring back to the boil. Reduce heat and simmer, uncovered, for 8 – 10 minutes, or until chicken is cooked.
  5. Serve. Ladle into bowls, top with ripped coriander leaves.
Serve with:  

Fresh coriander leaves, lime wedges and fresh bean sprouts


Ensure vermicelli and fish sauce are gluten free if necessary, and spice pastes and coconut milk don’t have additives.


Replace chicken with prawns, firm tofu, or more vegies. The fish sauce can be subbed with 2 tsp sea salt.

More substantial:  
  • Increase the amount of chicken and vegies.
  • Alternatively, serve with crusty bread (it’s non-traditional), but will still be delicious.
Boost the flavour:  
  • Wherever possible use homemade or a high quality chicken broth – this will make all the difference.
  • Increase the chilli
  • Add 2 cloves of garlic (crushed) in step 2.
Storage suggestions:  

Best enjoyed immediately, but it can be stored in an airtight container for up to 3 days. Not suitable for freezing.

Time Saving Tips:  

To make this recipe even quicker, rely on your freezer to do the heavy-lifting. Use frozen diced onions, frozen vegies and frozen pre-cooked, shredded chicken.
By using these shortcuts, this becomes a no-chop recipe, and it can be on the table in under 25 minutes (cook ingredients in Step 4 for just 5 minutes).

Peri’s Tip:  

I rely on buying a jar of minced lemongrass because we don’t grow our own (yet!), and the stalks (and insides) from the supermarket are often dry. Recently I’ve discovered this organic version, and I love it!

Peri's Recipe Reflections:

This spicy coconut noodle soup is an iconic Malaysian dish.

But it’s not just enjoyed in Southeast Asia – it’s popularity has spread globally since the 1960’s. In fact, at one time, it was voted as the 7th most delicious dish in the world.

Although we’re a bit late to the party, it’s firmly cemented itself as our family’s favourite soup.

I may never have been introduced to it, except for my dear Mum.

She often shares new recipes she’s tried, and this was one such dish she rang to excitedly tell me about. As she described the flavours to me over the phone, my mouth was watering and I made a special trip to town that day just to get the ingredients. #truestory

Not long after, when it came time to host my Dad’s 70th birthday on a cool evening in May, naturally I made this Laksa – along with 2 other soups. When the Laksa disappeared quickly, and I had many requests for the recipe, it confirmed we were onto a winner!

Even though this recipe isn’t strictly traditional (true Laksas served in Southeast Asia have more of a curry flavour rather than a coconut broth), the flavours are sublime, and it’s incredibly easy to make at home.

And before you reach for a jar of Laksa paste from your local supermarket, promise me you’ll make it just once as written. The whole dish can be ready to eat in 30 minutes (or less using my time-saving tips), and you’ll have control over the ingredients you use.

A word of warning though – it’s not the most dainty of soups to eat.

If you ever visit when this Laksa is served, you’ll witness errant noodles flicking off soup spoons, and hear contented slurps in between requests for ‘seconds’. All in all, we’ll be thoroughly enjoying every mouthful, and our bodies thanking us for the nourishment.

And we hope you’ll be doing the same 😉

I’d love to hear if you do make this, so please let me know in the comments below.

Peri x



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4 Responses

  1. I made this meal for my family of 4 little-ish ones. I loved it. The 30min time frame got me! And it was, so quick and easy. I just subbed out what I didn’t have, but it was amazing! I love a good laksa, and it’s often my go-to at a restaurant (if I’m out with no kids!) This I will be making again.

    1. I’m so thrilled that you made this Julie-ann, and that you were able to substitute ingredients you had on hand instead of having to dash to the shops. And now you know it can be made so quickly at home, I wonder what your new go-to restaurant meal will be? Peri x

  2. One of the most delicious one-pot-wonders I’ve made! Perfect for the colder months. Easy recipe to double for extra mouths. I ended up using gluten free spaghetti instead of noodles cause I find they reheat nicer for yummy leftovers! Also, I cheated and used frozen veggies. Thanks Border Park Kitchen for the easy mid-week inspiration!

    1. Hooray – this is music to my ears Bec! Thanks for taking the time to let me know it was a winner 🙂 Glad you found it easy to whip up for your family, and well done on making the sub for GF spaghetti and frozen vegie shortcut. P x

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