Jamie Oliver Chicken Laksa

This easy Chicken Laksa by Jamie Oliver is a quick and flavorful meal, perfect for busy weeknights. With tender chicken, creamy coconut broth, and a kick of spice, it’s a comforting dish packed with nutritious ingredients. You can easily swap in seasonal veggies or common pantry staples to make it your own, keeping it versatile and delicious.

Ingredients Needed

Chicken:

• 4 chicken thighs (skin off, bone out)
• 1 heaped tsp (5g) Chinese five-spice powder
• 1 tbsp (15ml) runny honey
• 1 tbsp (10g) sesame seeds
• 1 fresh red chilli

Laksa:

• 1 chicken or vegetable stock cube (organic preferred)
• 1 medium butternut squash (approx. 1kg / 2.2lb)
• 2 cloves garlic
• 5cm piece ginger (2 inches)
• 1 fresh red chilli
• 1 tsp (5g) ground turmeric
• ½ bunch spring onions (approx. 50g / 2oz)
• 1 heaped tsp (15g) peanut butter
• 4 dried lime leaves
• ½ bunch fresh coriander (approx. 15g / 0.5oz, stalks and leaves separated)
• 1 tbsp (15ml) sesame oil
• 1 tbsp (15ml) low-salt soy sauce
• 1 tbsp (15ml) fish sauce
• 300g (10.5oz) medium rice noodles
• 2 bunches of asparagus (approx. 600g / 1.3lb)
• 1 x 400g (14oz) tin light coconut milk
• 3 limes

How To Make Chicken Laksa

1. Season and flatten the chicken: Lay chicken thighs on a sheet of greaseproof paper. Season with sea salt, black pepper, and five-spice powder. Fold the paper over and flatten it to 1.5cm (½ inch) thick with a rolling pin.
2. Grill the chicken: Place the chicken on a hot griddle pan and cook for 3–4 minutes per side until nicely charred and cooked through.
3. Prepare the stock base: Boil 800ml (3½ cups) water and pour into a large lidded pan. Crumble in the stock cube.
4. Grate and add the squash: Trim the stalk off the butternut squash, roughly chop the neck end (leave the peel on), and grate. Add the grated squash to the stock.
5. Make the laksa paste: Peel garlic and ginger. In a food processor, add garlic, ginger, chilli, turmeric, trimmed spring onions, peanut butter, lime leaves, coriander stalks, sesame oil, soy sauce, and fish sauce. Blitz into a smooth paste and stir into the stock.
6. Cook the noodles and vegetables: Add rice noodles to the pan. Trim the asparagus, cut in half, and add to the pan. Pour in the coconut milk and bring everything to a boil. Taste and adjust the seasoning with soy sauce and lime juice. Turn off the heat.
7. Finish the chicken: Drizzle honey over the grilled chicken, squeeze the juice of 1 lime over it, and sprinkle with sesame seeds. Toss to coat evenly.
8. Serve: Ladle the laksa into bowls, top with sliced chicken, and garnish with fresh coriander leaves and red chilli slices. Serve with lime wedges on the side.

Recipe Tips

• Flatten the chicken evenly: Use a rolling pin to flatten the chicken thighs to the same thickness. This ensures they cook evenly and stay juicy.
• Grate the squash finely: Grating the squash instead of chopping helps it cook faster and blend into the broth for a smooth texture.
• Don’t overcook the noodles: Add the rice noodles just before turning off the heat to keep them tender and prevent them from becoming mushy.
• Adjust spice levels to taste: If you prefer a milder laksa, reduce the amount of fresh chilli in the paste, or remove the seeds before blending.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Chicken Laksa cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
• Reheat: Place the laksa in a pot, add a splash of water or coconut milk to loosen the sauce, and heat gently over medium heat while stirring until hot.

Nutrition Facts

Serving Size: 1 bowl (approx. 2 cups)

• Calories: 352
• Total Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 37mg
• Sodium: 1043mg
• Potassium: 328mg
• Total Carbohydrate: 45g
• Dietary Fiber: 4g
• Sugars: 9g
• Protein: 16g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Kebabs
• Jamie Oliver Cajun Chicken
• Jamie Oliver Air Fryer Whole Chicken
• Jamie Oliver Chicken Saag Recipe