Chicken Laksa with Brown Rice Noodles Recipe - Clean Eating Magazine

Chicken Laksa with Brown Rice Noodles

It may take some effort to track down some of the ingredients in this spicy, rich, coconut-laced noodle soup, but it's worth every effort.
Chicken Laksa with Brown Rice Noodles recipe

For a more authentic laksa, make our Homemade Laksa Paste.

Note: If making our Homemade Laksa Paste from scratch, you can omit the coriander, lemongrass and fish sauce in the soup recipe.

  • Duration
  • Prep Time
  • 4Servings


  • ¼ cup avocado oil, divided

  • 1 cup snow peas (about 3 oz), cut into ½-inch pieces 

  • 3 heads baby bok choy (about 12 oz total), chopped 

  • 1/2 tsp + 1/8 tsp sea salt, divided 

  • 1 serrano chile, thinly sliced 

  • 2½ tbsp Homemade Laksa Paste or all-natural red curry paste 

  • 2 tsp ground coriander 

  • 1 14-oz BPA-free can full-fat coconut milk, divided

  • 3 cups low-sodium chicken broth 

  • 1 tbsp coconut aminos or reduced-sodium tamari 

  • 2 tsp fish sauce + additional to taste 

  • 2 stalks lemongrass, trimmed, tough outer portion removed, stalks rolled over with a rolling pin to bruise 

  • 2 tsp sriracha sauce 

  • ½ tsp raw honey 

  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces 

  • 6 oz brown rice vermicelli 


  • 1 Persian cucumber, cut into thin strips    

  • ¼ cup bean sprouts 

  • 1 green onion, white and light green parts only, thinly slice 

  • Fresh mint, Thai basil and lime wedges, for serving, optional


1. In a large saucepan on medium-high, heat 1 tbsp oil. Add snow peas, bok choy and 1/8 tsp salt and cook, stirring occasionally, until vegetables are tender and bright green and bok choy leaves have wilted, 2 to 3 minutes; transfer to a bowl. Heat remaining 3 tbsp oil in saucepan. Add chile; cook, stirring, 1 minute. Add paste and coriander; cook, stirring, 1 minute longer, until fragrant. Pour in half of coconut milk and whisk to incorporate curry mixture. Cook, stirring occasionally, until mixture is reduced by abut half, 2 to 3 minutes.

2. Stir in remaining coconut milk, broth, coconut aminos, fish sauce, lemongrass, sriracha and honey; bring to a boil and add chicken. Reduce heat and simmer until chicken is cooked through, 20 to 25 minutes, stirring once or twice.

3. Meanwhile, cook noodles according to package directions; drain. Divide among 4 bowls.

4. Stir reserved snow pea-bok choy mixture into soup. Season with remaining ½ tsp salt and additional fish sauce (if using). Remove lemongrass stalks.

5. Ladle soup on top of noodles. Top each bowl with one-fourth of cucumber, bean sprouts and green onion. If using, garnish with mint and basil; serve with lime wedges.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 701
  • Carbohydrate Content: 48 g
  • Cholesterol Content: 108 mg
  • Fat Content: 43 g
  • Fiber Content: 2 g
  • Protein Content: 34 g
  • Saturated Fat Content: 22 g
  • Sodium Content: 954 mg
  • Sugar Content: 5 g
  • Monounsaturated Fat Content: 14 g
  • Polyunsaturated Fat Content: 4 g