Laksa – the iconic Malaysian spicy coconut noodle soup! An incredibly rich, fragrant, complex flavoured broth loaded with all the essential classic toppings. This is an easy Laksa recipe because it’s made with a store bought Laksa paste which is spruced up to make a restaurant quality Laksa.
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Laksa recipe
I am obsessed with Laksa.
My Japanese mother will disown me for saying this, but I am pretty sure that Laksa would be my Last Meal.
She will also be able to attest to my obsession with Laksa. Because approximately once a month, I trek wide and far as required to get my Laksa fix. I have been known to drive an hour to a place called Temasek in Parramatta which I think has one the best Laksas in Sydney
Let me put that another way. I drive a 2 hour round trip for a bowl of Laksa that takes 15 minutes to consume and I’m booted out of my seat the minute I finish slurping the soup. This place is in hot demand!
What is Laksa?
Laksa is a spicy noodle soup from Malaysia, also found in other South East Asian counties including Singapore and Indonesia.
Laksa as we know it here in Australia is made with a coconut broth that is spicy and fragrant. However, there are actually quite a few different types of Laksas and those who travel to Malaysia are often surprised to learn that the most popular Laksa has a much stronger curry flavour and is not made with a coconut broth.
So the coconut broth Laksa that is so wildly popular here in Australia is actually not widely available in Malaysia. Nevertheless – doesn’t it look ridiculously delicious??
If the jar instructions says to dump paste into coconut milk – ignore it. Follow my recipe!
Making a Laksa from scratch requires speciality ingredients such as dried shrimp, dried shrimp paste, candlenuts and galangal. I’ve only made it a handful of times. And it’s always a big occasion when I do – I make a big deal of it. “I made that from scratch”, I’ll say smugly, repeatedly.
How to make Laksa
Today, I’m sharing a Laksa recipe that starts with a store bought Laksa paste. If you’ve ever tried to make laksa at home using a store bought paste and just added that to coconut milk like it says to do on the jar, you’ve probably been sorely disappointed with the outcome.
That’s because like all curries (red curry, green curry), Laksa paste benefits greatly from some freshening up. Just a bit of garlic, ginger, lemongrass and chilli sautéed before adding the store bought paste will take this Laksa from meh to mind blowingly delicious!
Best Laksa paste
The best (Asian stores only) – Por Kwan Laksa Paste (A$2.80). At the time of writing, is still only sold at Asian grocery stores. It has more depth of flavour than other brands, the proper Malaysian “funk” that is so addictive about Laksa.
Very good (supermarkets) – Ayam Laksa Paste (Woolworths, Coles 🇦🇺). It’s actually quite good nowadays. I’d happily use it for a Laksa fix if I can’t get to an Asian store.
Avoid – Valcom, the other mainstream brand sold in supermarkets. Remains a no-go zone for me (way, WAY too sweet and westernised)
What’s in Laksa?
For me, the crowning glory of Laksa is the spicy coconut broth. I want it on tap. I could happily drink it every day for breakfast, lunch and dinner.
Here’s what you need for the Laksa broth. What we’re doing here is making a semi-homemade chicken broth by cooking drumsticks (or other bone in, skin on chicken) in chicken broth/stock to inject extra flavour and richness.
Laksa paste – see above for my recommended brands.
And here’s what goes ON and IN Laksa. Just a note on a couple of things:
Noodles – The common noodles found in Laksa is vermicelli noodles (thin white noodles). However, “serious” laksa joints serve laksa with both vermicelli and Hokkien Noodles. Hokkien Noodles are optional – I only use it when making laksa for company.
Fried Tofu Puffs – these are fried tofu pieces. They’re spongey, don’t taste of much and they look weird, but they’re an essential part of the Laksa eating experience!
It’s not the end of the world if you can’t find them….but you’ll miss that glorious moment when you bite into a tofu puff and the laksa soup squirts into your mouth ***and her knees go weak at the thought….***
Crispy Fried Shallots – crunchy, salty, oily bits of fried shallots, a common garnish in dishes across South East Asia.
Nowadays found in large supermarkets, but cheaper in Asian stores. It makes an appearance regularly around here eg Chinese Chicken Salad, Nasi Goreng, Chinese Ham Bone Rice Soup, Asian Slaw, Amazing Easy Thai Coconut Soup – to name a few!
And lastly, but certainly not least is the Chilli Paste that is always served on the side (at good Laksa joints!) so you can add more flavour and heat into your Laksa.
The Chilli Paste is made with more than just chilli and I’ve never come across a recipe for it so I made my own up. This stuff is gold, and a little dab of this added into the coconut broth is one of my secrets. 🙂
Phew! Who knew that I would be able to write almost 1,000 words about a humble noodle soup without pausing for a breath??
But honestly, if there is one soup to write an essay about, it’s got to be Laksa.
Big punchy flavours. Fragrant, rich and spicy.
This soup is me in a bowl. – Nagi x
More Asian Soups You’ll Love!
Ham Bone Congee (Chinese Rice Soup)
See all Asian Recipes
Watch How To Make It
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Laksa Noodle Soup
Ingredients
Chicken Stock
- 2 cups (500 ml) chicken stock / broth
- 1 cup (250 ml) water
- 3 chicken drumsticks (Note 1)
Laksa Broth
- 1 1/2 tbsp oil
- 2 garlic cloves , minced
- 2 cm / 4/5″ piece of ginger , finely grated
- 1 lemongrass , white part grated, (Note 2)
- 2 birds eye chillis , finely chopped (Note 3)
- 1/2 cup (175g) laksa paste (Note 4)
- 400g / 14 oz can coconut milk (Note 5)
- 2 tsp fish sauce (sub soy)
Noodles + Toppings
- 50g / 1.5 oz vermicelli noodles , dried
- 100g / 3.5oz hokkien noodles (optional, Note 6)
- 80g / 2.5 oz bean sprouts
- 80g / 2.5 oz tofu puffs , cut in half (Note 7)
Laksa Chilli Sauce (Note 8)
- 1/2 tsp sugar , white
- 1 1/2 tsp soy sauce , light or all purpose
- 1/2 garlic clove , minced
- 1 1/2 tsp Laksa paste (Note 4)
- 1 tbsp Sriracha sauce , or other chilli sauce
- 1 tbsp chilli paste from jar , or more Sriracha
- 1 tbsp vegetable oil (any plain oil)
Garnishes
- Fresh coriander / cilantro (recommended)
- Lime wedges (recommended)
- Crispy fried shallots , optional (Note 8)
- Finely sliced red chilli , optional
Instructions
Chicken Stock
- Place Chicken Stock ingredients in a medium saucepan over high heat. Bring to simmer, then reduce to medium high.
- Cook for 25 minutes or until chicken flesh is falling off the bone and liquid reduces by about 1/3.
- Discard skin, pull flesh off the bone and place in bowl, discard bone. Set broth aside.
Laksa Chilli Sauce
- Mix ingredients together in a small bowl. Set aside for 20 minutes.
Laksa Broth
- Heat oil in a large saucepan or small pot over medium low heat. Add garlic and ginger, sauté for 20 seconds, then add lemongrass and chillis. Cook for 1 minute.
- Add laksa paste. Turn heat up to medium and cook for 2 minutes, stirring constantly, or until fragrant.
- Add chicken stock, coconut milk, fish sauce and 2 tsp of Laksa Chilli Sauce. Place lid on and simmer on for 10 minutes.
- Adjust to taste using lime juice (for sour) and fish sauce (for saltiness). Add tofu puffs. Leave on turned off stove with lid on for 5 minutes.
Assemble Laksa
- Prepare noodles per packet directions.
- Divide noodles between 2 bowls. Top with shredded chicken.
- Pour broth over chicken. Top with beansprouts. Sprinkle with Garnishes you choose to use. Serve with Laksa Chilli Sauce on the side.
Recipe Notes:
Nutrition Information:
Originally published September 2016. Updated with new photos, new writing, brand new video. No change to recipe – I wouldn’t dare touch it!
Life of Dozer
I’m sure onlookers were thoroughly unimpressed at the sight of his dusty paws on the park bench that people sit on to watch the sun set over Pittwater…… (I think he jumped up so he could see over the shrubs to watch the pelicans frolicking on the sand flats!)
And from when I first published this Laksa recipe….
Spotted FOOD in the water….(i.e. fish!)
Jasmine says
Hey Nagi, I have made this laksa a few times now and it is a firm favourite with both kids and adults in our house!
We have lots of white fish to cook up and they have requested a fish laksa. What would you suggest for the stock? Fish stock? Vegetable stock? I am not sure and I don’t want to mess with the lip smacking balance of flavours here.
You’re always my go to for so many recipes! Thank you for putting your heart into every one you publish!
Laura says
Nagi, how do I make the broth if I want a prawn laksa instead? TIA!
Gary says
Great recipe Nagi. Still searching for Hokkien noodles. What are your thoughts on using gallangal vs ginger?
Karyn Kong says
Made this for my hubbys birthday dinner last night and it was fab. He is Malaysian born Chinese and requested Laksa.
No pressure there. And I didnt disappoint. He loved it. Thanks Nagi for yet another winner.
Kirsty says
Nagi strikes again- this was a FLAVOUR SENSATION! I used lots of lime, and it was quite spicy (Esp for those less into hot) but worth it for the experience 🙂
Nagi says
Great Kirsty! N x
Meena says
Hi Nagi, I’ve been a regular stalker of your website and have used many of your recipes- loved them all!
As a self proclaimed Laksa expert/lover and calling Malaysia a second home I know my Laksas. ive tried several recipes over the years- yours is spot on! the right flavours, the right balance!@
Thank you for this awesome recipe!
p.s. I am Dozer fan as well!!
Wendy says
I am new to this website and could not see how to add my own comment. Can anybody help and tell me how I can tone down the heat in the recipe. I could eat it as is, up my husband can only cope with mild heat. Recipe looks amazing
Eeka says
If the base laksas broth (made w/o extra chili) is still too hot, try simmering his portion of the broth with some sliced-up potato. That’s supposed to absorb some of the heat. Fish out the potatoes and proceed with the broth.
(I imagine the potatoes will be tasty, too).
Lauren says
Hi Wendy – I would omit the extra chilli, reduce amount of paste and add a touch more chicken stock and coconut milk to your liking. X
Amanda Berry says
Really nice. Easy to make. Just what we felt like. Thank you
Peter says
Goat. Easy and flavoursome. Thanks Nagi!
Naz says
First off, I absolutely love your recipes!!!! You are seriously AWESOME!
Question – If I don’t have laksa paste, can I use red curry paste?
Nagi says
Hi Naz – you can, but you’d be making a red curry rather than a laksa! N x
Philia says
This recipe was AMAZING! So easy to follow and execute and the results was so so good! Obsessed with trying out more of your recipe 😀
Erin Young says
Hey Nagi, I was wondering if you use chicken breast (only am able to get hold of this) do you still boil it for the full 25mins? Thanks xx
Penny says
Can this be frozen? Maybe make the broth and then add the noodles, tofu been sprouts etc on the day? What are your thoughts?
Christie says
This is the 3rd time I have made this. Absolutely beautiful! I am wondering the same about if it is freezable. Nagi can you please enlighten us? I almost read all 668 comments trying to find the answer! 😂😂😂😂😂
Amber says
Hi Nagi,
We absolutely love your recipes. This one is now a go-to favourite for our house. You mention that you’ve made your own paste a few times. Is there a specific recipe that you use for that? That’s the next step for us – made from scratch!
Thank you for the delicious meals 🙂
Nigel says
Hi Nagi,
WOW this receipe is AMAZING. Full of flavour. Your receipes are full of information and are very detailed. I make this often.
Thanks
Shan says
Hi Nagi, love your recipes! Discovered your website during lockdown and everything I’ve tried so far has been superb! Wanting to try this Laksa Noodle Soup and wondering if you have any thoughts about making the laksa paste from scratch. I am vegetarian. I know there are a few brands of vegetarian fish sauce, vegetarian oyster sauce and vegetarian shrimp paste available and whenever such ingredients are called for, I have successfully substituted these into recipes with excellent results. Thanks!
Nagi says
Hi Shan, sorry I don’t have a recipe for Alaska paste just yet – something to add to my list! N x
HarryTheHat says
Insanely delicious. Enjoyed every sensational mouthful, despite it taking me three times as long to prepare as it should (I have ADHD and things rarely go to according to plan; I’m especially incompetent at prepping!). But it was completely worth the effort and I have enough fabulous zingy broth left over to fight another day. Many thanks for the wonderful recipe.
Chris says
Oh Dozer! This is sooo good! I love this with tofu puffs, bean sprouts, fish cake and prawns. What did I do before I ‘met’ you, Nagi? Thanks for making my day!
Nagi says
Those little tofu puffs are just the most delicious flavour sponges aren’t they Chris?! 😂
Cara says
We make this almost every week, one of our absolute favourite recipes, thank you Nagi!
Chris says
Food porn. I can’t wait to try making this. 🤤
Adrian Forrest says
Phenomenal!!! This is one of my fav recipes!
Thanks Nagi 🙂