Chicken Laksa
PY
Inspired by Poh Ling YeowMy Thermomix reimagining of their chicken laksa
My Thermomix version of Poh Ling Yeow's chicken laksa — a fragrant coconut noodle soup from a homemade paste.
Poh Ling Yeow's laksa is a bowl of pure comfort. The Thermomix makes the spice paste from scratch in seconds, then builds the rich coconut broth — restaurant laksa at home.
Ingredients
- 🧅For the paste: 1 onion, 3 garlic cloves, 20 g ginger, 2 chillies, 20 g lemongrass, 1 tsp turmeric
- 🫒30 g oil
- 🥛400 g coconut milk
- 🍗500 g chicken stock
- 🐟1 tbsp fish sauce
- 🍗400 g chicken thigh, sliced
- 🫘To serve: rice noodles, bean sprouts, tofu puffs, lime, coriander
Thermomix method
- Place all the paste ingredients in the bowl and blend 8 sec / speed 8 to a paste. Scrape down.
- Add the oil and fry the paste 5 min / 120°C / speed 1 to release the aroma.
- Add the coconut milk, stock, fish sauce and sliced chicken. Cook 18 min / 100°C / Reverse / speed 1.
- Serve over cooked rice noodles with bean sprouts, tofu puffs, lime and coriander.
Aly's tips
- Frying the paste in step 2 is what builds the deep flavour.
- Make a double batch of paste and freeze half.
Questions
Is there a shortcut?
Use 3 tablespoons of shop-bought laksa paste and skip step 1.
Can I make it vegetarian?
Swap the chicken for tofu and mushrooms and use vegetable stock.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.
An independent Thermomix reinterpretation inspired by Poh Ling Yeow's chicken laksa. Not affiliated with, authorised by or endorsed by Poh Ling Yeow or any publisher; the method here is Chef Aly's own. Speeds, times and temperatures are a guide — always check your own Thermomix model's manual and use your judgement, especially around hot liquids and food safety. This is independent content and is not official Thermomix content.
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