Noodle, chicken and aubergine coconut laksa recipe

By Jenny White

  1. Serves 4
  2. Ready in about 40 minutes
  3. Rating

Laksa literally means 'many' in Sanskrit as this recipe traditionally has so many ingredients. This easy noodle, chicken and aubergine coconut laksa uses Thai red curry paste and lemongrass to capture the flavour of this popular south-east Asian dish.

tried and tested
Noodle, chicken and aubergine coconut laksa


  1. ½ x 250g pack dried medium rice noodles (see tip)
  2. 1 medium aubergine, halved lengthways and cut into 5mm slices
  3. 2 tbsp olive oil
  4. 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets)
  5. 400ml can reduced-fat coconut milk
  6. 600ml chicken stock, hot
  7. 4 small, skinless chicken breasts
  8. 1 lemongrass stalk, bruised
  9. 150g sugar snap peas, halved lengthways
  10. ½ tsp soft brown sugar
  11. Grated zest and juice of 1 lime, plus extra lime wedges to serve
  12. Good handful fresh basil leaves


  1. 1. In a wide bowl, cover the noodles with boiling water and set aside for 5 minutes to soften. Drain, refresh in cold water and set aside.
  2. 2. Meanwhile, preheat the grill to high. Put the aubergine on a baking tray, brush with the oil and season with salt. Grill for 4-5 minutes each side, until golden. Drain on kitchen paper.
  3. 3. Stir-fry the curry paste in a large pan or wok over a medium heat for 1 minute. Stir in the coconut milk and stock and bring to a simmer. Add the chicken and lemongrass, cover and simmer for 10-12 minutes or until the chicken is cooked. Lift out the chicken with a slotted spoon and shred.
  4. 4. Return the chicken to the pan with the sugar snaps and aubergine. Simmer for 2 minutes, then stir in the noodles, sugar, zest and juice, and most of the basil and heat through. Season and ladle into bowls. Garnish with lime wedges and the remaining basil leaves.

Nutritional info

Per serving: 468kcals, 19.8g fat (10.5g saturated), 40.5g protein, 33.2g carbs, 4.6g sugar, 1.3g salt

Chef's tip

If you can’t find medium rice noodles, use ready-to-stir-fry rice noodles and add directly to the laksa in step 3.

Wine Recommendation

Wine note: A Sauvignon Blanc will stand up to these big flavours.


Please register or sign-in to leave a comment. We’d love to hear what you think.


August 27

This is probably the only laksa recipe that comes remotely close to laksa on But no self-respecting laksa cook would use anything but real coconut milk and not this reduced fat nonsense. Lemongrass is NEVER used in curry laksa (which is what this recipe is supposed to be for ... apparently). Dried rice noodles makes for a horrible substitute and it is appalling that curry paste (as opposed to laksa paste - they are completely different) is used.


October 29

We love it too, but don't need that amount of chicken and we do use already cooked from the roast. I especially like the aubergine in it and I use ready noodles.


September 29

Absolutetly YUMMY! Really good way to use up left over roast chicken too - just simmer for the 12 mins without the chicken then add it in with the sugar snaps


February 22

We just love this - and I make it quite often!Just be careful with the red curry paste - the first on I bought was a true thai one... we had to have the fire extinguisher nearby :-)With red curry paste from Blue dragon it was easier to make it eatable for our "wimpy" tongues :o)


October 25

this is a great Asian alternative to a warming winter dish - we had it last night

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