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Spicy chicken laksa

Spicy chicken laksa

“With so many Malaysian joints in Sydney touting the best-ever laksa, I was pleasantly surprised to find a true worthy contender at RD’s Café. It’s got all the elements that make this creamy soup such a favourite. Please ask Daxa Chauhan to share her recipe.”
Millie So, Darlinghurst, NSW

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Spicy chicken laksa

Serves 4
750 ml (3 cups)   chicken stock
375 ml (1½ cups)   coconut cream
4 pieces (80gm)   fried tofu cubes, thickly sliced
1   stalk of celery, thinly sliced on the diagonal
2   carrots, 1 halved and thinly sliced on the diagonal, the other cut into julienne
250 gm (about ¼)   Chinese cabbage, coarsely chopped
1   bunch of baby bok choy, quartered
200 gm   thick rice noodles
500 gm   cooked chicken breast, thickly sliced
1 cup   each of loosely packed Vietnamese mint and coriander leaves
Laksa paste
½   onion, coarsely chopped
2   cloves of garlic, finely chopped
1 tbsp   coarsely chopped coriander leaves, stalks and roots
2 tsp   finely grated ginger
2-3   small red chillies, coarsely chopped
1   lime, finely grated rind and juice only
2 tsp   finely chopped lemon grass
1 tsp   shrimp paste
1 tsp   ground coriander
½ tsp   ground turmeric
100 ml   vegetable oil
Chilli sambal
50 gm   small red chillies, coarsely chopped
50 gm   garlic cloves, coarsely chopped
50 gm   ginger, coarsely chopped
50 ml   vegetable oil
2 tbsp   vegetable stock powder
1 tsp   each of fish and soy sauce
1 tsp   brown sugar
½ tsp   chilli flakes


1 For laksa paste, process all ingredients except oil in a food processor until a smooth paste forms. Heat oil in a non-stick frying pan over low heat, add paste and cook for 5 minutes or until fragrant or oil separates. Makes 1 cup. Paste will keep refrigerated in an airtight jar for up to 3 weeks.
2 For chilli sambal, process chilli, garlic and ginger in a food processor until a smooth paste forms. Heat oil in a non-stick frying pan over low heat, add paste and cook for 5 minutes or until oil separates. Add remaining ingredients and stir to combine. Makes 2/3 cup. Sambal will keep refrigerated in an airtight jar for up to 3 weeks.
3 In a large saucepan, combine chicken stock, ½ cup laksa paste, coconut cream and bring slowly to the boil. Reduce heat to a simmer, then add tofu.
4 Bring a large saucepan of salted water to the boil, blanch celery, carrot, Chinese cabbage and baby bok choy separately, drain and set aside. Cook noodles according to packet instructions, drain and divide among bowls. Arrange vegetables and chicken on top, ladle over soup and scatter with carrot julienne and herbs. Serve immediately with chilli sambal passed separately.


RECIPE Daxa Chauhan, RD's Cafe (edited by Adelaide Lucas) PHOTOGRAPHY Luke Burgess STYLING David Morgan

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