Slow Cooker Curry Laksa Soup

This recipe was originally sent to me from the lovely folks at Blue Dragon but I’ve modified it to use it with a slow cooker.  It was incredibly easy and gorgeous.  It’s definitely gone on the ‘have again’ list.

Serves 4


  • 1 tbsp oil
  • 4 tbsp Blue Dragon Laksa Paste
  • 400 ml coconut milk
  • 200 ml chicken stock
  • 500g boneless chicken thighs, chopped into thin slices
  • 1 medium onion thinly sliced
  • 100g green beans chopped into 2.5 cm pieces
  • 1 tbsp of fish sauce
  • 100g bean sprouts
  • Coriander
  • ½ a cucumber but into match sticks
  • Straight to wok fine rice noodles


1. Heat the oil in a frying pan and then add the curry paste and fry for about a minute.  When it’s aromatic add the coconut milk and chicken stock bring to a boil and reduce to a simmer.  Add the chicken, onion and fish sauce for 4-7 minutes and simmer till the chicken is sealed.

2. Transfer to the slow cooker and cook on low for 6-8 hours.  Approximately 1 hour before it finishes add the green beans.  This will stop them from getting too mushy.

3. Prepare the noodles as per instructions on pack.  Put a large handful in the bottom of each bowl.  Now top the noodles with a few generous ladle-fulls of the soup.

4. Garnish with the bean sprouts, coriander and cucumber.

I served it with bread but really didn’t need to as it was an entire meal in itself.






Author: mediocremum

A slightly older mum of one, who drinks far too much red wine and has an unhealthy obsession with her slow cooker. During the day she's an ICT Trainer, Social Media/Online Marketing consultant and does a bit of public speaking. Full Profile on Google+

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