When you think of comfort in a bowl, creamy Thai chicken curry laksa checks every box. Rich, aromatic, and layered with complex yet cozy flavors, this version of laksa draws inspiration from Thai yellow curry—a warm, mildly spiced blend that brings depth without overpowering heat. With silky curry noodles soaked in a luscious coconut broth and tender pieces of chicken, it’s a dish that feels like a hug on a rainy day. Perfect for weeknights when you need something indulgent yet nourishing, or for impressing guests with something more exciting than the usual curry soup. Whether you're already a fan of curry soup recipes or exploring Thai cuisine, this bowl is a must-try.
Creamy Thai Chicken Curry Laksa with Yellow Curry Base
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Malaysian, Singaporean, Thai
Large Pot or Dutch Oven This is for building the broth and simmering the curry. A heavy-bottomed pot retains heat well.
Medium saucepan Useful for boiling the noodles separately so they don’t absorb too much of the curry broth.
Fine mesh strainer or slotted spoon To remove lemongrass and any solids before serving (optional).
Chef’s knife and cutting board For chopping your aromatics and chicken.
Tongs or Chopsticks Handy for stirring noodles and assembling bowls.
For the Curry Base
- 3 tablespoons yellow curry paste Thai-style
- 1 tablespoon grated fresh ginger
- 2 cloves garlic minced
- 1 stalk lemongrass white part only, smashed
- 1 tablespoon vegetable oil
For the Broth
- 1 can 13.5 oz full-fat coconut milk
- 2 cups low-sodium chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Salt to taste
For the Chicken
- 1 pound boneless skinless chicken thighs (cut into bite-sized strips)
- 1 teaspoon turmeric powder
- Salt and pepper to taste
For the Noodles
- 10 oz rice noodles or egg noodles medium-thick preferred
Toppings and Garnishes
- Bean sprouts 1 cup
- Soft or hard-boiled eggs 1 per serving
- Fresh cilantro chopped
- Thinly sliced red onion or shallots
- Lime wedges
- Thinly sliced red chilies or chili oil optional
- Fried shallots optional but highly recommended
Step 1: Prepare the Chicken
In a bowl, toss your chicken strips with turmeric, salt, and pepper. Let them marinate while you start on the broth. The turmeric enhances the yellow tone of the broth and brings out that classic thai yellow chicken curry flavor.
Step 2: Build the Curry Base
In your large pot, heat the oil over medium heat. Add the yellow curry paste, minced garlic, ginger, and smashed lemongrass. Sauté for 2–3 minutes until aromatic and slightly darkened. This step is crucial—it activates the oils in the curry paste and deepens the flavor.
Step 3: Create the Broth
Add the coconut milk and chicken broth. Stir to combine. Add fish sauce, brown sugar, and lime juice. Bring everything to a gentle simmer.
Step 4: Cook the Chicken
Add the marinated chicken to the simmering broth. Let it poach gently for about 12–15 minutes until fully cooked and tender. Don’t let the soup boil aggressively—gentle heat will keep the chicken juicy.
Step 5: Cook the Noodles
While the chicken cooks, boil your noodles in a separate pot according to package instructions. Drain and rinse under cool water to stop them from cooking further. Set aside.
Step 6: Adjust & Season
Taste the broth and adjust salt, lime juice, or fish sauce as needed. If you like a bit of kick, you can stir in a touch of chili oil or sliced chilies now.
Step 7: Assemble Your Bowl
Divide the cooked noodles into bowls. Ladle the creamy yellow curry soup over the noodles, making sure to get plenty of chicken in each bowl. Top with bean sprouts, halved eggs, cilantro, onions, and a squeeze of lime. Add chili oil or fried shallots for extra dimension.
Pairings
This curry noodle soup is filling on its own but pairs beautifully with a few sides:
- Thai cucumber salad: The acidity and crunch balance the richness of the laksa.
- Roti or garlic naan: Yes, it’s cross-cultural, but a flaky bread is great for scooping up leftover broth.
- Chilled white wine: A dry Riesling or Sauvignon Blanc complements the creamy coconut and curry flavors.
- Thai iced tea or lemongrass soda: For a non-alcoholic pairing, something slightly sweet and citrusy works wonders.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, but thighs are recommended for their juiciness and flavor, especially in slow-simmered dishes like this. Chicken breast can dry out faster, so adjust cooking time accordingly—around 8–10 minutes.
2. What noodles are best for this dish?
Rice noodles or egg noodles work best for this style of yellow curry noodles. Medium-thick noodles hold the broth without becoming mushy. You can even try ramen-style wheat noodles for a heartier bite.
3. Can I make this vegetarian?
Absolutely. Swap chicken for tofu or mushrooms (shiitake or oyster mushrooms work great). Use vegetable broth instead of chicken broth, and ensure your yellow curry paste is shrimp-free.
4. How do I store leftovers?
Store the broth and noodles separately. The noodles will absorb too much liquid if left in the soup overnight. Keep everything in airtight containers in the fridge for up to 3 days.
5. What’s the difference between this and Malaysian laksa?
Malaysian laksa often features a more complex spice base with dried shrimp or anchovy pastes and leans spicier. This Thai-inspired version focuses on a mellow, creamy thai yellow curry profile that’s less fiery but just as rich.
