Jamie Oliver's 15 Minute Meals: Thai-Style Chicken Laksa with Mildly Spiced Noodle Squash Broth

This dish is about raiding your store cupboard and creating something really special.

This dish is about raiding your store cupboard and creating something really special

(Credit: David Loftus)

"I love this mouth-watering meal and so will you. Laksa comes from South East Asia and combines two of my favourite dishes, curry and soup. With sticky, blackened sesame chicken, oodles of aromatic noodles and a fragrant coconut and squash broth, it’ll leave your taste buds tingling." - Jamie Oliver

Thai-Style Chicken Laksa Mildly Spiced Noodle Squash Broth

By Jamie Oliver



  • 4 skinless, boneless chicken thighs
  • 1 heaped tsp Chinese five-spice
  • 1 tbsp runny honey
  • 1 tbsp sesame seeds
  • 1 fresh red chili


  • 1 chicken or vegetable stock cube
  • 1 butternut squash (neck end only)
  • 2 cloves of garlic
  • 1 thumb-sized piece of ginger
  • 1 fresh red chili
  • 1 tsp turmeric
  • ½ a bunch of spring onions
  • 1 heaped tsp peanut butter
  • 4 dried kaffir lime leaves
  • ½ a bunch of fresh coriander
  • 1 tbsp sesame oil
  • 1 tbsp low-salt soy sauce
  • 1 tbsp fish sauce
  • 300 g medium rice noodles
  • 2 bunches of asparagus (600 g)
  • 1 x 400g tin of light coconut milk
  • 3 limes


Ingredients out • Kettle boiled • Griddle pan, high heat • Large lidded pan, high heat • Food processor (coarse grater & bowl blade)

Start cooking: 

On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the five-spice.

Fold over the paper, then bash and flatten the chicken to 1.5 cm thick with a rolling pin.

Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through.

Pour about 800 mL of boiling water into the large pan and crumble in the stock cube.

Trim the stalk off the squash, roughly chop the neck end (don't peel, and keep the seed end for another day), then grate and tip into the boiling stock.

Swap to the bowl blade in the processor and add the peeled garlic and ginger, the chili, turmeric, trimmed spring onions, peanut butter, dried lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces.

Blitz to a paste, then tip into the stock and add the noodles.

Trim the asparagus and cut in half.

Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off.

Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat.

Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chili.

Yield: Makes 4 servings

This recipe originally appeared on Jamie's 15 Minute Meals - Series 1: © 2012 Jamie Oliver. Visit or follow him at @jamieoliver. Photography by David Loftus Copyright © 2012.


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