Jamie Oliver Chicken Laksa Soup

You ever make something and just sit back afterward, bowl in hand, like… what did I just create? That was me with this laksa. It’s messy, warm, coconutty—kind of a soup but also kind of a spicy blanket for your insides. The kind of thing that makes your kitchen smell like a noodle bar dream. I cooked this on a Tuesday, after a day that felt like three. Needed something loud. (inspired by Jamie Oliver)

Ingredients Needed

For the Chicken:

• 4 chicken thighs, no skin, no bone
• Big ol’ teaspoon of Chinese five-spice
• A squirt of runny honey
• Sesame seeds, just a spoonful
• 1 red chili, fresh and firey

For the Laksa bit:

• 1 stock cube (chicken or veg, honestly whatever’s in the cupboard)
• The neck of a small butternut squash
• 2 garlic cloves
• A thumb of ginger, don’t skimp
• 1 fresh red chili
• 1 teaspoon turmeric (yes, the yellow stuff)
• 4 spring onions, ends trimmed
• A good heaped spoon of peanut butter
• 4 dried lime leaves (or improvise)
• Half a bunch of coriander
• A glug of sesame oil
• Soy sauce, low-salt if you’re watching that
• Fish sauce, just a splash
• 300g rice noodles
• 2 bunches of asparagus (about 600g)
• A tin (400g) of light coconut milk
• 3 limes

How To Make Jamie Oliver Chicken Laksa Soup

1. Let’s start with prep: everything out. Kettle on. Griddle pan on blast. Big pot with a lid, also on blast. Get your food processor ready with the grater and blade—you’ll need both.
2. Now the chicken: Toss the thighs with salt, pepper, and that five-spice. Sandwich them in greaseproof paper and smack ‘em flat. Not too violent, but you want them even. Onto the griddle they go. Sizzle, flip after a few minutes, char those babies.
3. Stock time. About 800ml of boiling water in the pot, drop in your stock cube. That squash? Hack off the top, ditch the seeds, grate the rest right into the stock.
4. Laksa paste is a vibe: Chuck garlic, ginger, chili, turmeric, spring onions, peanut butter, lime leaves, coriander stalks, sesame oil, soy and fish sauces into the processor. Whizz until it smells like something you’d pay good money for. Pour it into the stock, toss in the noodles.
5. Asparagus? Snap the woody bits off and cut in half. Into the pot with the coconut milk. Let it bubble just a bit. Taste it. Something missing? Lime juice. Maybe more soy. You’ll know when it’s right.
6. Back to the chicken. Drizzle with honey. Squeeze lime over it. Sprinkle sesame seeds and give it a shake.
7. Scoop the laksa into bowls. Top with that sticky, spicy chicken. A handful of coriander leaves, a wedge of lime, maybe another chili slice if you like to feel something.

Why I Love This Recipe

Made this for dinner one night when I was tired, like bone-tired. It woke me up. The broth hit with coconut and heat and then mellowed into something creamy and sweet. My kid slurped it down like it was a milkshake. The chicken? Smoky and sticky and just ridiculous.

Recipe Tips

• Chicken breast, Yeah, go for it. Just don’t dry it out.
• No peanut butter, Use almond or cashew. It’s not sacred.
• Want it mild, Ditch the chili seeds. Or the chili. I won’t judge.
• Make the paste the night before. It’ll only get better.
• Noodles soak up broth. Cook them separate if you’re saving some for later.

How To Store This Jamie Oliver Chicken Laksa Soup

• Room Temp: Two hours max. After that, into the fridge it goes.
• Fridge: Keeps three days. It actually gets deeper, richer. Like a good story.
• Freezer: Avoid freezing with noodles. Do the soup base. Freeze it flat. Thaw in the fridge.
• Reheating: Pan, microwave, even oven if that’s your style. Add a splash of water or coconut milk to wake it up.

Let’s Answer a Few Questions!

Can I swap the chicken thighs for breast?
Yep. Just don’t let it dry out or you’ll ruin everything (kidding, kind of).

No lime leaves on hand?
Use zest. It’s not exact, but it works. And you’re not running a restaurant.

Can I prep the paste ahead?
Totally. Three days in the fridge, easy.

Fish sauce substitute?
Soy sauce or tamari. The point is that salty umami thing.

Can I throw in more veg?
Yes. Always yes. Mushrooms, greens, whatever’s lingering in your fridge.

Nutrition Facts (per bowl-ish)

• Calories: 656
• Carbs: 70.9g
• Protein: 32.1g
• Fat: 23.5g
• Sugar: 10.7g
• Fibre: 5.7g
• Sodium: 2.3g

Try More Recipes:

• Jamie Oliver Carrot And Potato Soup
• Jamie Oliver Roasted Red Pepper Soup
• Jamie Oliver Costa Rican Black Bean Soup