In this healthy curry laksa, a popular Southeast Asian noodle soup, chicken, coconut milk, tomatoes and tons of warm spices make this a flavorful favorite. While there are a lot of ingredients, the leftover soup is even better the next day for lunch.

Singapore-Style Chicken and Noodle Soup


  • 2 cups chopped onions, red, white, or yellow only
  • 2 small red or green chiles (such as serrano or jalapeño), seeded if desired and diced
  • 2 cloves garlic, crushed
  • ¼ cup macadamia nuts
  • 3 tablespoons fish sauce
  • 2 teaspoons dark brown sugar
  • 1 tablespoon ground cilantro
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground pepper
  • 2 tablespoons peanut oil
  • 6 cups low-sodium chicken broth or stock
  • 1 pound boneless, skinless chicken breast, trimmed
  • 1 14-ounce can light coconut milk
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce, light/reduced sodium only
  • 1 14-ounce package extra-firm tofu, drained, cut into ½-inch cubes
  • 1 cup diced tomatoes or (1 14-ounce can diced tomatoes, drained)
  • 1 7-ounce package mung bean sprouts
  • 8 ounces bean thread noodles
  • 3 hard-boiled eggs, thinly sliced
  • 6 scallions, thinly sliced
  • ½ cup coarsely chopped, fresh cilantro
  • sriracha or hot sauce, for serving
  • lime wedges, for serving


  1. Put onions, chiles, ginger, garlic, nuts, fish sauce, brown sugar, coriander, cumin, curry powder, turmeric, fennel, and pepper in a blender. Purée until the mixture forms a paste.
  2. Heat oil in a large pot over medium heat. Using a spatula, scrape in the paste and cook, stirring, until it starts to color, 3 to 5 minutes. Add broth (or stock) and chicken and bring to a simmer.
  3. Simmer, turning the chicken once or twice, for 10 minutes. Mix with coconut milk, lime juice and soy sauce and simmer for 5 minutes more.
  4. Remove the chicken and shred into bite-size pieces with two forks. Add tofu, tomatoes and bean sprouts to the soup and cook for 2 minutes. Mix with the shredded chicken.
  5. Meanwhile, prepare noodles according to package directions. To serve, divide the noodles among 8 soup bowls.
  6. Ladle the soup over them and top with egg slices, scallions and cilantro. Serve with hot sauce and lime wedges, if desired.

Nutritional InformationEdit

Serving Size: 1 ⅔ cup soup & ¾ cup noodles

Servings: 8 bowls