Quick chicken laksa made with shredded rotisserie chicken, creamy coconut milk, and spicy laksa paste. A fast and easy noodle soup recipe packed with bold Southeast Asian flavors. Ready in under 30 minutes using fresh noodles, beansprouts, and simple store-cupboard ingredients. Perfect for a weeknight dinner or warming lunch.

A bold and aromatic noodle soup made with fragrant laksa paste, creamy coconut milk, tender rotisserie chicken, and fresh toppings. This shortcut version delivers full flavor in under 30 minutes—perfect for weeknight dinners.

Ingredients

For the Laksa:

1 tbsp oil
3 cloves garlic, minced
2 tsp ginger paste
1 tsp lemongrass paste
1 red chilli, finely chopped (mild or hot depending on preference)
1 tsp fish sauce
200 g (7 oz) laksa paste (store-bought, see notes for recommended brands)
400 ml (14 oz) full-fat coconut milk
300 ml (10.5 fl oz) chicken stock
1 small cooked rotisserie chicken, shredded (approx. 480 g / 1 lb)
300 g (10.5 oz) cooked fresh vermicelli noodles (see notes if using dried)
200 g (7 oz) fresh beansprouts
1 tbsp fresh lime juice (adjust to taste)

For Serving:

Fresh coriander (cilantro)
Lime wedges
Chilli crisp in oil
Crispy fried onions

Instructions

Heat the Aromatics
In a large wok or saucepan, heat the oil over medium heat. Add the garlic, ginger, lemongrass paste, chopped chilli, and fish sauce. Stir-fry for about 2 minutes until fragrant.
Add the Laksa Paste
Stir in the laksa paste and cook for another 2–3 minutes, letting it bubble and release its aroma.
Make the Broth
Pour in the coconut milk and chicken stock. Stir well, increase the heat, and bring the mixture to a gentle boil.
Add Main Ingredients
Add the shredded chicken, cooked noodles, beansprouts, and lime juice. Stir everything together and let it heat through for 3–4 minutes.
Serve
Turn off the heat. Use tongs to divide the chicken, noodles, and vegetables between bowls. Ladle over the broth and finish with toppings: coriander, lime wedges, chilli crisp, and crispy onions.

Tips

Short on time? Use pre-cooked vermicelli and rotisserie chicken to cut prep time drastically.
Avoid overcooking: Add beansprouts just before serving to keep them crunchy.
Adjust spice: Use mild chilli for a gentle heat or birds eye chillies for extra kick.

Variations and Substitutions

Protein swaps: Try prawns, tofu, or sliced leftover turkey instead of chicken.
Laksa paste: If you can’t find laksa paste, substitute with Thai red curry paste and add a little peanut butter and ground coriander for depth.
Noodles: If using dried vermicelli, cook them separately according to package instructions before adding.

FAQs

Can I make this ahead of time?
Yes, but keep the noodles and broth separate to avoid them soaking up too much liquid. Reheat and combine just before serving.

Is this dish freezer-friendly?
The broth and chicken freeze well, but add fresh noodles and toppings after thawing and reheating.

Can I make it dairy-free or gluten-free?
This recipe is naturally dairy-free. Use gluten-free fish sauce and check the laksa paste label to ensure it’s gluten-free.

Serving Suggestions

Serve with steamed pak choi or Asian greens on the side.
Pair with prawn crackers or spring rolls for a larger meal.
Add a soft-boiled egg for extra richness and protein.

Why You’ll Love This Recipe

Fast and full-flavored: All the depth of traditional laksa in a fraction of the time.
Flexible ingredients: Great use for rotisserie chicken and easy to adapt to what you have.
Perfect for noodle lovers: Creamy, spicy, and comforting with every bite.
One-pan simplicity: Minimal cleanup and maximum flavor.