Jamie Oliver Chicken Laksa

Some dinners feel like they should be complicated — all exotic spices, steam curling from bowls, that deep kind of heat that lingers at the back of your throat. Chicken laksa is one of those dishes that sounds fussy, like something you’d order in and pretend you couldn’t possibly make.

But here’s the thing — once you’ve made it once, it lives in your bones. The smell of ginger hitting hot oil, the tang of lime, the broth that turns everything golden and warm. It’s loud and rich and a bit chaotic. Like my kitchen on a Tuesday, honestly. You’ll need a few bits from the cupboard and a blender that doesn’t make you curse, but it’s all worth it when that first spoonful hits.

I made this the first time after a long week and a longer walk — shoes muddy, hair wet, fingers cold. And I’ve never forgotten how it felt to sit down, bowl steaming, silence around me except for the clink of a spoon.

Why You’ll Love It

• Deep, bold flavour — feels like you simmered it all day (you didn’t).
• Packs veg and protein into one soul-hugging bowl.
• That broth? You’ll drink it straight. No shame.
• Big enough to feed four, plus leftovers for tomorrow’s lunch.
• Flexible — swap squash, switch noodles, skip fish sauce if you must.
• Gorgeous on the table, even when you’re in joggers.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken thighs
• 1 heaped tsp Chinese five-spice powder
• 1 tbsp runny honey
• 1 tbsp sesame seeds
• 1 fresh red chilli

For the Laksa:

• 1 chicken or veg stock cube
• 1 butternut squash (neck end only)
• 2 garlic cloves
• 5cm piece fresh ginger
• 1 fresh red chilli
• 1 tsp ground turmeric
• ½ bunch spring onions
• 1 heaped tsp peanut butter
• 4 dried lime leaves
• ½ bunch fresh coriander (leaves and stalks separated)
• 1 tbsp sesame oil
• 1 tbsp low-salt soy sauce (plus more to taste)
• 1 tbsp fish sauce
• 300g medium rice noodles
• 2 bunches asparagus (about 600g)
• 1 x 400ml tin light coconut milk
• 3 limes

How to Make It

Smash and season your chicken:

Lay your thighs on baking paper, sprinkle over salt, pepper, and five-spice. Fold the paper over and bash with a rolling pin until they’re about 1.5cm thick. It’s loud. Therapeutic. Like cooking therapy.

Get the chicken charred and lovely:

Heat a griddle pan ’til it’s really hot. Toss the chicken on, no oil needed. Cook for 3–4 minutes per side, until the edges are crisp and the middle’s cooked. Set aside but don’t clean the pan — you’ll want that char for later dreams.

Start the broth base:

Boil the kettle and pour about 800ml into a large pot. Crumble in the stock cube. Grate the squash (yes, unpeeled!) straight in — just the neck bit. It’ll soften fast and thicken the soup like magic.

Blitz the laksa paste:

Into a food processor, throw in peeled garlic, ginger, chilli, turmeric, trimmed spring onions, peanut butter, lime leaves, coriander stalks (save leaves!), sesame oil, soy sauce, and fish sauce. Blitz it ’til it’s pasty and smells like a punch in the face — in the best way.

Simmer it all together:

Scrape that paste into the broth, then chuck in the noodles. Let it all bubble while you trim the asparagus and chop in half. Add that in too, along with the coconut milk. Stir and simmer gently, tasting as you go.

Finish the chicken right:

Drizzle honey over the cooked chicken, squeeze over the juice of 1 lime, scatter sesame seeds and thin chilli slices. Toss it all so it glistens and looks too pretty to eat (but you will, and fast).

Bring it all together:

Once the laksa broth’s singing, adjust the seasoning with more soy or lime juice. Ladle into bowls, top with slices of the sweet chicken, fresh coriander leaves, and lime wedges.

Common Mistakes and How to Dodge Them

Why is my laksa bland?
You probably skipped the paste step or didn’t taste as you went. The paste is everything — go bold.

Can I skip the butternut squash?
You can, but it adds body and a touch of sweetness. Swap with sweet potato if needed.

Why are my noodles gummy?
Don’t overcook them in the broth. Add them last and keep an eye — they cook fast.

Mine turned out too salty!
Be gentle with soy and fish sauce. Add gradually, taste as you go. It’s easier to add than take away.

Storage and Reheating

Fridge: Laksa keeps 2–3 days. Keep chicken and broth separate if you can.
Freezer: You can freeze the broth, but noodles won’t survive well — cook fresh next time.
To reheat:

• Microwave: Works, but stir halfway.
• Stovetop: Best option. Gentle heat, add splash of water if it thickened.
• Don’t reheat chicken too much — it’ll dry. Warm it gently or eat cold, honestly.

Frequently Asked Questions

Can I make it vegetarian?
Yes! Skip the chicken and fish sauce. Add tofu or mushrooms, use veggie stock. Still fab.

Is it spicy?
Mild to medium. Adjust the chilli to suit your fire levels. Add sriracha at the table if needed.

Do I need lime leaves?
They do add something bright and fragrant — but skip if you must. Maybe sub a bit of zest.

Can I use chicken breast?
You can, but it won’t be as juicy. Thighs are forgiving and flavourful.

Nutrition Facts (Per Serving):

• Calories: ~530 kcal
• Fat: 19g
• Carbs: 56g
• Protein: 34g
• Sodium: 970mg
• Sugar: 8g