Skip to main content

There is something inherently pleasing about digging into a bowl of Laksa. Famous as the “king of all noodles”, we certainly can’t get enough of the burst of flavours we get at every spoonful. Rich and fragrant with a little kick of spice to it, Laksa is a constant crowd pleaser.

Eating is one of life’s greatest experiences, right? 

At Hart & Soul,  we’re all over it! Have you noticed we’re trying to add a touch of the exotic to your everyday routine?  The following recipe will take you straight to the streets of Malaysia, in a one way trip you’ll never forget.

Using only one pan, in less than 30 minutes you can have this variation of a traditional Laksa ready on the table, perfect as a warming starter or main course.


  • 1kg Hart & Soul Laksa
  • 1 bunch Bok Choy, sliced into 4 even servings
  • 300g Rice Noodles 
  • 100g Snow Peas 
  • 4 Skinless Chicken Thighs
  • 1 tablespoon Vegetable Oil 
  • 1 tablespoon Mixed Spice 
  • Bean sprouts, to serve.
  • Fresh Coriander, to serve.
  • Sliced Red Chillies, to serve.  
  • Fried Shallots, to serve. 


  • Marinate the chicken thighs with the vegetable oil in a bowl. 
  • Add the mixed spice and season with salt and pepper to taste. 
  • Stir until the chicken is evenly coated with seasoning. 
  • Prepare a deep pan for cooking on a medium heat (a wok or deep dish everyday pan is ideal), and add the chicken. 
  • Continue to cook until the chicken is browned on the outside and cooked through. 
  • Add the Hart & Soul Laksa to the pan.
  • Cook for a further 10 minutes. 
  • Add the rice noodles, bok choy and snow peas.  
  • Heat for a further 2-3 minutes, or until the noodles are tender. 
  • Serve the soup in deep bowls.  
  • Top with the bean sprouts, coriander and sliced chillies.  
  • Add the fried shallots to finish.  
  • Enjoy !