** 37 foodies online **

Pressure cooker recipes
If you want to prepare meals in 15-20 minutes try our sister site: Pressure Cooker Recipes.

Try Our Top Rated Soup Recipes

Sausage White Bean Soup
Garbanzo Bean Tomato Soup
Beefy Noodle Soup Recipe
Fish Chowder
Hearty Beef Soup
Creamy Potato Soup
Mexican Enchilada Soup
Comfort Food Chicken and Noodles
Mama's Minestrone Soup
Hearty Chicken Noodle Soup
Cream of Courgette Soup
Lentil Soup
<All Soup Recipes>  

Top Rated Soup Recipe:Sausage White Bean Soup


Guest Book:
Comments page 0 of 0
Click here to add a comment
There are currently 0 comments to display.


Slow Cooker Recipes > Soup Recipes

Slow Cooker Recipe

Chicken Laksa

Chicken Laksa

Chicken Laksa is rated 2.4 / 5 based on 18 votes.

Print Recipe
Preparation time:
Slow Cooker Size 3.5L+
Serves: 4
Cooking time:

Chicken soups are great, but this soup is something special. Try it among yourselves!


For the Chicken Balls:

  • 2 garlic cloves chopped finely
  • 2 tablespoons chopped coriander leaves
  • 19 oz (550g) ground chicken
  • 2 lemon grass stem, chopped finely (white part only)
  • small red onion chopped finely
  • 1 small red chilli chopped finely

For the Soup:

  • 8 oz (225g) dried rice vermicelli noodles
  • 8 fried tofu puffs cut into half (diagonally)
  • 3 tablespoons coriander leaves
  • 3 cups chicken stock
  • 2 cups coconut milk
  • 2 tablespoons shredded Vietnamese mint
  • 1 cup bean sprouts
  • cup laksa paste
  • lime wedges (to serve)


  • For the chicken balls, place the chicken, onion, garlic, lemon grass and chopped coriander in a food processor.
  • Process until smooth.
  • Transfer into a bowl. Spoon a small amount of mixture into your hand.
  • Roll the mixture gently with your hands.
  • Place the chicken balls into the slow cooker.
  • Add the stock, laksa paste and coconut milk.
  • Cook for 2   hours on High.
  • In a heatproof bowl, put the vermicelli and cover with boiling water.
  • Soak for about 10 minutes then drain.
  • Divide the tofu puffs, bean sprouts and vermicelli into four serving bowls.
  • Pour each bowl with soup.
  • Divide the chicken balls into four then place into the bowls.
  • Garnish with coriander and mint.
  • Serve with lime wedges.
  • Recipe End

    Thanks for visiting www.slowcookerrecipes.org.uk


    www.slowcookerrecipes.org.uk | Recipe Resources | Privacy | Disclaimer