How to Make Laksa Sarawak with Chicken (Traditional & Healthy Version)
Laksa Sarawak with Chicken is a beloved noodle soup hailing from the vibrant state of Sarawak, Malaysia. This dish is a testament to Malaysia’s rich multicultural culinary heritage, blending influences from Malay, Chinese, and indigenous Dayak traditions. Characterized by its aromatic broth, subtle use of spices, and the unmistakable fragrance of fresh local herbs like daun kesum (Vietnamese coriander) and serai (lemongrass), Laksa Sarawak is both comforting and invigorating. Traditionally, Laksa Sarawak is served with prawns or shredded chicken, making it easily adaptable for various dietary preferences. Known for its harmonious balance of flavors—spicy, tangy, creamy, and slightly sweet—Laksa Sarawak stands out among Malaysian noodle dishes. The healthy version featured here uses lean chicken breast, light santan, and plenty of fresh herbs and spices, making it ideal for calorie-conscious eaters. The use of local ingredients like belacan (shrimp paste), lengkuas (galangal), and homemade laksa paste highlights the authenticity and depth of Malaysian cuisine. Whether enjoyed on a rainy day or during a festive family lunch, Laksa Sarawak with Chicken offers a truly Malaysian experience in every spoonful.
Ingredients
- 200g Chicken breast (skinless, boneless, shredded)
- 100g Rice vermicelli (soaked in hot water)
- 200ml Santan (light coconut milk) (reduced fat)
- 2 stalks Serai (lemongrass) (bruised)
- 1 handful Daun kesum (Vietnamese coriander) (fresh)
- 1 inch Lengkuas (galangal) (sliced)
- 4 Bawang merah (shallots) (sliced)
- 2 cloves Bawang putih (garlic) (chopped)
- 1 tsp Belacan (shrimp paste) (toasted)
- 2 tbsp Chili paste (homemade or store-bought)
- 1 cup Bean sprouts (blanched)
- 2 Lime wedges (for serving)
- as garnish Fresh coriander
Step-by-step instructions
Step 1 · Prepare the chicken by boiling in water until cooked through (about...
Prepare the chicken by boiling in water until cooked through (about 10 minutes), then shred and set aside.
Step 2 · Blend shallots
Blend shallots, garlic, lengkuas, and chili paste into a fine laksa paste.
Step 3 · In a pot
In a pot, sauté laksa paste and belacan until aromatic. Add bruised serai and daun kesum.
Step 4 · Pour in the reserved chicken broth and bring to a gentle boil
Pour in the reserved chicken broth and bring to a gentle boil. Add santan and simmer for 5 minutes.
Step 5 · Soak rice vermicelli in hot water for 2-3 minutes until soft
Soak rice vermicelli in hot water for 2-3 minutes until soft, then drain.
Step 6 · To serve
To serve, divide vermicelli and bean sprouts into bowls. Top with shredded chicken, pour over the hot laksa broth, and garnish with coriander and lime wedges.
Why this recipe is healthy
By substituting full-fat santan with a lighter version and prioritizing lean chicken over higher-fat meats, this dish is lower in calories and saturated fat, supporting heart health and weight management. The abundance of fresh local herbs and minimal use of oil further boost its nutritional profile, making it a smart choice for a healthy Malaysian lunch.
A note on tradition
Laksa Sarawak is an iconic dish from the Malaysian state of Sarawak, often enjoyed during weekend family gatherings and festive occasions. It reflects the region’s unique blend of Malay, Chinese, and indigenous influences. The use of local herbs like daun kesum and traditional spices makes it a staple in Sarawakian celebrations and a must-try for anyone exploring Malaysia’s diverse food culture.