Lemongrass Spiked Chicken Laksa


Minced chicken wrapped around lemongrass then poached in laksa soup

Prep time:30 mins

Cook time:10 mins

Serves: 4


  • 250g chicken mince
  • 1 tablespoon chopped fresh coriander, plus extra for garnish
  • ½ teaspoon grated fresh ginger
  • 2 lemongrass
  • 210g jar Five Tastes Laksa Paste
  • 2 cups water
  • ½ cup coconut milk
  • 2 teaspoons tamarind puree
  • 2 teaspoons fish sauce
  • 1 teaspoon sugar
  • 1 cup bean shoots
  • Shredded and toasted coconut, for serving


Step 1

Combine chicken mince, coriander and ginger. Cut lemongrass in half lengthways and trim to approximately 20cm in length. Divide chicken mixture into four, using wet hands shape mixture around base of each lemongrass. Cover and refrigerate for 2 hours.

Step 2

Place Five Tastes Laksa Paste, water, coconut milk, tamarind, fish sauce and sugar in a wok, bring to the boil, reduce heat to a low simmer and add chicken lemongrass skewers. Cover and simmer for 8 minutes or until chicken is cooked through.

Step 3

Carefully remove chicken skewers to serving bowls, pour in soup, top with bean shoots and garnish with coconut and coriander leaves.

Tasty Tip!

Never waste ginger! Store in the freezer and grate or microplane from frozen straight into dishes.

Lemongrass Spiked Chicken Laksa
Average user rating:
  • 4

Featured in this recipe

  • Laksa Paste

    Laksa Paste

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