Chicken Laksa with Lemongrass and Coriander


Servings: 4


  • 1 tablespoon canola oil
  • 3 chicken breast fillets, thinly sliced
  • 1 carrot, thinly sliced
  • 1/3 cup laksa paste
  • 2 teaspoon Gourmet Garden Chilli, Cold Blended Paste ,
  • 1 tablespoon Gourmet Garden Lemongrass, Cold Blended Paste
  • 500 millilitres light coconut milk
  • 3 teaspoon fish sauce
  • 1 1/2 cups reduced salt chicken stock
  • 200 grams thin egg noodles
  • 75 grams thin rice stick noodles
  • 2 teaspoon Gourmet Garden Coriander, Lightly Dried
  • Bean sprouts and spring onions, to serve


(per Serving)

Nutrition information coming soon.


  • 1 Heat canola oil in a large saucepan or wok. Cook chicken for 4 to 5 minutes or until almost cooked through.
  • 2 Add carrot, laksa paste, chilli and lemongrass. Cook until fragrant. Add coconut milk, fish sauce and chicken stock. Simmer for 6 to 8 minutes or until reduced slightly.
  • 3 Meanwhile, cook thin egg noodles and thin rice stick noodles following packet directions until tender. Drain. Divide amongst serving bowls.
  • 4 Add coriander to pan. Cook until heated through. Ladle broth over noodles. Serve topped with trimmed bean sprouts and sliced spring onions.