Laksa is one of those dishes that delivers big flavour in every spoonful — creamy coconut broth, fragrant spice, tender chicken, noodles, fresh herbs and a little heat if you want it.
This version uses LaksaMate Laksa Paste, which gives you a strong head start, but the real result still comes down to technique. Cooking the paste properly to release its oils, handling the coconut cream gently, and layering the bowl correctly all make a difference.
For this plated version, the noodles go into the bowl first, followed by bean sprouts and bok choy. The hot laksa broth is then poured over, with sliced chicken and half a boiled egg placed on top. Fresh herbs finish the bowl, while lime wedges and Saucy Wench Green Sambal are served separately so each person can season to taste.
Recipe: Chicken Laksa with Rice Stick Noodles, Bok Choy, Bean Sprouts & Soft Boiled Egg
Serves: 4
Category: Kitchen Confidence / Pantry Cooking
Cooking style: Stovetop / Wok
Main Pantry Products: Laksa Mate Laksa Paste, Saucy Wench Green Sambal
Skill focus: Building broth, handling coconut cream, bowl assembly, finishing and garnish
Bring a pot of water to the boil.
Add the rice stick noodles and cook for 6–8 minutes, or until softened and just tender.
Drain well and set aside.
Chef’s note: Keep the noodles just tender. They will continue to soften slightly once the hot laksa broth is added.
Boil the eggs to your liking, then peel and cut in half.
Set aside for final assembly.
Chef’s note: A slightly soft-centred egg works beautifully in laksa, but a firm-boiled egg is absolutely fine too.
Heat a wok over medium-high heat.
Add a small amount of oil if needed, then stir-fry the sliced chicken until just cooked through.
Remove from the wok and set aside.
Chef’s note: Removing the chicken now helps keep it tender. It only needs reheating briefly in the hot broth.
Add the LaksaMate Laksa Paste to the wok.
Cook, stirring regularly, until the paste becomes fragrant and the oils begin to release.
This step is essential for building flavour in the broth.
Add 440ml water to the wok and stir well to combine.
Bring to the boil and cook for 2 minutes.
Reduce the heat to a gentle simmer, then add the coconut cream.
Stir until fully blended.
Do not let the broth boil once the coconut cream has been added, as it may split.
Add the sliced bok choy to the laksa broth and simmer briefly until just wilted.
Return the chicken to the broth and warm through gently.
Taste and check the balance.
Divide the cooked noodles evenly between 4 serving bowls.
Top the noodles with bean sprouts and bok choy.
Pour the hot laksa soup over the noodles.
Arrange the sliced chicken on top, then add half a boiled egg to each bowl.
Finish with chopped coriander, Vietnamese mint and sliced spring onion.
Serve with a wedge of lime and a small separate condiment dish of Saucy Wench Green Sambal, allowing patrons to add extra heat themselves if desired.
This bowl should look generous, fresh and inviting.
Serving the lime wedge and green sambal separately is a smart finishing touch. It allows each person to tailor the laksa to their own taste — adding brightness, acidity or extra heat as they choose.
Laksa paste is not just stirred into liquid. It needs to be cooked first to release oils and deepen flavour.
Once the coconut cream goes in, the broth should stay at a gentle simmer. Boiling can split the soup and spoil the finish.
A good laksa is built in layers. The way the bowl is assembled affects both appearance and eating experience.
Laksa Mate Laksa Paste and Saucy Wench Green Sambal are perfect examples of pantry products that do more than one job. They help deliver flavour quickly, but still leave room for technique, freshness and personal finishing touches.
You don’t need a wok to make this Chicken Laksa. A large, heavy-based saucepan, sauté pan or deep frying pan will work well.
The method stays mostly the same:
A wok gives you fast heat and plenty of movement, but a deep pan or saucepan works perfectly well for this recipe. The key is not the equipment — it’s the technique. Cook the paste first, control the heat once the coconut cream goes in, and build the bowl properly at the end.
If you’d like to make this recipe even easier, the Underground Chef Laksa Cook-Along Kit includes the key Pantry ingredients for this dish, paired with Chef Ian’s video tutorial to guide you through the method.
It’s not just a meal kit — it’s a cooking lesson in a box.
Shop the Laksa Cook-Along Kit here.
ADD the Ken Hom Wok and Sauce Wench Green Sambal too - Shop the Wok Cooking Kit
Fresh ingredients such as chicken, bok choy, bean sprouts, herbs, lime and eggs can be purchased locally.
This is exactly the kind of dish that shows how a well-stocked pantry can make life easier without compromising on quality.
Laksa Mate gives you a beautifully flavoured base, but it is the method that brings it to life — cooking the paste properly, balancing the broth, layering the bowl and finishing with freshness.
Served this way, it becomes more than just a quick noodle soup. It becomes a proper meal — generous, fragrant, colourful and full of character.