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Tofu & Chicken Laksa
A Lambert Produce Recipe

Tofu & Chicken Laksa Recipe

This dish is warming in more ways than one and can be altered to fit your dietary needs!





  • 250g vermicelli noodles
  • 1 tbsp coconut oil
  • ¼ cup laksa paste
  • 3 cups chicken stock
  • 400ml coconut milk
  • 500g chicken breast, cut into strips
  • 1 head of broccoli, cut into florets
  • 200g cherry tomatoes, halved
  • 1 tsp caster sugar
  • 1 tbsp fish sauce
  • 150g snow peas, halved diagonally
  • 150g firm tofu, cut into 3cm cubes
  • Bean sprouts, to serve
  • Sliced chili, to serve
  • Thai basil, to serve


1. In a large heatproof bowl, place the vermicelli noodles and cover with boiling water. Soak for 5 minutes before draining.

2. In a large wok, heat the coconut oil over medium heat. Add the laksa paste and stir-fry until fragrant. Then, add the chicken stock and coconut milk and bring to a boil. Add the chicken strips, broccoli florets, cherry tomatoes, caster sugar, and fish sauce. Reduce the heat to low.

3. Simmer until the chicken is cooked through. Then, add the snow peas and tofu and cook until the snow peas are tender.

4. To serve, divide the noodles between 4 bowls and spoon over the laksa mixture. Top with bean sprouts, sliced chili, and Thai basil. Enjoy!