Chicken Laksa

Cook time

7 mins


6 - 8


  • 4 garlic cloves
  • 3cm ginger, peeled
  • 2 shallots, peeled
  • 3cm turmeric, peeled
  • 1 bunch coriander, washed, roots and leaves separate
  • 3 long red chilli, deseeded
  • 1 stalk lemongrass, white part
  • 2 Tbs fish sauce
  • 1/4 cup brown sugar
  • 1 Tbs coconut oil
  • 400ml coconut milk
  • 4 ½ cups chicken stock
  • 3 kaffir lime leaves, finely sliced
  • 600g chicken breast, sliced
  • 1 bunch Chinese spinach, cut into 4cm
  • 400g noodles fresh upon noodles
  • Garnish with reserved coriander leaves, mint leaves, lime checks, red and green chillies.


  • Step 1 Place the garlic, ginger, shallots, turmeric, chillies, lemongrass and coriander roots in a small food processor and blend, add the fish sauce, brown sugar and process until the mixture forms a paste.
  • Step 2 Press SAUTÉ, preheat, add oil, preheat. Heat the oil add the laksa paste and cook, stirring, for 2 mins. Press START/STOP.
  • Step 3 Press SIMMER, adjust time to 5 mins. Add coconut milk, stock, kaffir lime leaves and cover with glass lid.
  • Step 4 After the unit has heated up and the 5-minute timer is cooking. Cook for 2 mins. Add chicken and cook for 1 minute with the lid on, add spinach and noodles and cook for a further 2 minutes, with lid on.
  • Step 5 Serve with reserved coriander leaves, mint leaves, limes, red and green chillies.
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300

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