Fusian Chicken Laksa Recipe

Fusian Chicken Laksa


  • 2 tsp
  • 450g
    Chicken Thigh, Boneless, Skinless, cut into 2cm pieces
  • 2 pkts
  • 1L
    Boiling Water
  • 1/2 cup
  • Flat Leaf Parsley to serve

How to Cook

Prep Time: 15 minutes | Cooking Time: 20 minutes
  1. Heat oil in a non-stick frying pan, spread chicken evenly across pan and leave to cook for 15 minutes or until browned & cooked through.

  2. In a large saucepan, break MAGGI FUSIAN Laksa Noodle cake into quarters and add boiling water, bring to the boil, simmer 4 minutes. Stir in Laksa flavour mix & coconut milk powder sachet.

  3. Add cooked chicken using a slotted spoon to drain off any excess oil, simmer for a further 1-2 minutes.

  4. Serve topped with bean sprouts and flat leaf parsley if desired.

Tips: add capsicum & beans, or any vegetables you have in the fridge

You could make a meat free version by swapping the chicken for firm tofu, cut into 2cm cubes

If you like it extra spicy add fresh chopped chilli



Average Qty Per Serve Qty Per 100g
Energy 900.9kj 210.4kj
Weight 428.1g 100g
Protein TOTAL 22.0g 5.1g
Fat TOTAL 10.6g 2.4g
- Saturated Fats 3.4g 0.7g
Carbohydrates TOTAL 7.5g 1.7g
- Sugars 0.4g 0.1g
Sodium 207.0mg 48.3mg
Dietary Fibre 0.4g 0.1g
Calcium 16.7mg 3.9mg