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Upcycled Rotisserie Chicken Laksa

Transform your leftover rotisserie chicken and its bones into a deeply flavorful, rich, and creamy Southeast Asian coconut curry noodle soup in under 45 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course, Soup
Cuisine: Asian, Malaysian, Peranakan
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Broth
  • 1 leftover rotisserie chicken carcass bones and skin
  • 2 cups leftover rotisserie chicken meat shredded
  • 5 cups water for boiling bones
Laksa Soup Base
  • 2 tbsp vegetable oil or coconut oil
  • 4 tbsp yellow or red curry paste Laksa paste preferred
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 can full-fat coconut milk 13.5 oz
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
Noodles & Garnishes
  • 8 oz rice vermicelli noodles
  • 1 cup tofu puffs optional
  • 2 soft-boiled eggs halved
  • 1 cup fresh bean sprouts
  • 0.25 cup fresh cilantro leaves
  • 1 lime cut into wedges
  • 2 tbsp sambal oelek for serving

Equipment

  • Large pot for broth
  • Heavy-bottomed pot or Dutch oven
  • Fine-mesh sieve
  • Tongs

Method
 

  1. Place the rotisserie chicken carcass in a large pot with 5 cups of water. Bring to a boil, then cover and simmer on low for 20-30 minutes. Strain broth through a fine-mesh sieve and set aside. Discard the bones.
  2. Cook the rice noodles according to package instructions. Drain, rinse under cold water, and set aside.
  3. In a heavy-bottomed pot, heat oil over medium heat. Sauté minced garlic and grated ginger for 30 seconds until fragrant.
  4. Add the curry paste to the pot. Stir continuously and fry the paste for 2 to 3 minutes to release its oils and flavors.
  5. Pour in the prepared chicken broth, full-fat coconut milk, fish sauce, and brown sugar. Stir well and bring to a gentle simmer for 5 minutes.
  6. Add the shredded leftover chicken and tofu puffs to the simmering broth. Heat through for 3-4 minutes.
  7. Divide the cooked rice noodles among serving bowls. Ladle the hot broth, chicken, and tofu over the noodles.
  8. Garnish each bowl with bean sprouts, half a soft-boiled egg, fresh cilantro, and a lime wedge. Serve with sambal oelek on the side.

Notes

Always use full-fat canned coconut milk, as carton coconut milk will make the soup watery. If making ahead, keep noodles, broth, and garnishes stored in separate airtight containers in the fridge.