Creamy chicken laksa


Prep time20 minutes
Meal categorySoup
Recipe sourceDairy Australia


A fresh and fragrant twist on this classic Southeast Asian dish.


1TablespoonVegetable Oil
1⁄3Cuplaksa paste
2Cancoconut flavoured evaporated milk
300Gramskinless chicken breast fillet (cubed)
1Cupgreen beans (trimmed and chopped)
125Grambaby corn spears (sliced lengthways)
1⁄2Cupred capsicum (chopped)
350Gramhokkien noodles
3⁄4Cupbean sprouts (rinsed)
2 spring onion (sliced)
2Tablespoonmint leaves
2TablespoonCoriander leaves
  Lime wedges (to serve)


  1. Heat vegetable oil in a non-stick saucepan over medium to high flame and add laksa paste.
  2. Cook stirring for 2-3 minutes or until fragrant. Add evaporated milk and bring to the boil.
  3. Add chicken, beans and corn, reduce heat and simmer for 3 minutes. Add capsicum and simmer for a further 3-5 minutes or until chicken is cooked through.
  4. Cook noodles as per packet instructions and place into serving bowls.
  5. Ladle laksa mixture into each bowl over the noodles and top with remaining ingredients to garnish. Serve immediately.



  • Evaporated milk is significantly lower in fat than coconut cream or coconut milk.
  • For extra coconut flavour you can also add coconut essence.


Recipe reproduced with permission from Dairy Australia. For more great recipes visit:

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