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!)
Louise says
It’s simmering away right now & it smells sooooo good. Put the kids to bed early & just making it for my husband and I.
We live in a small country town so couldn’t find the tofu puffs or the lemongrass – which I will miss – but it’s shaping up to be a yum dinner. I’ve added some cubed pumpkin too.
Lisa says
I made this last week and am making it again tonight. It was soooo good and even though it sounds complicated, it was actually super easy to make. We added lots of lightly steamed veggies for a healthier hit. Great recipe. Thanks!
Sonia says
Wow! Thank you so much for this recipe! It’s better than take away. Firm fave. You’re the best
Nagi says
YES! SO much better when you can make it at home!
Anora says
Wow, this is a really difficult recipe to follow with so much unnecessary words before the recipe (1000 words!) and the ingredients so far away from the method makes it very tiring… laksa is so easy to make this recipe makes it hard work!
Nagi says
Hi Anora! Guess you missed the “jump to recipe” button right at the top! 🙂 Feel free to go find another laksa recipe! N x
Aj says
If i was to use prawns instead of chicken would i cook the prawns in the laksa broth or cook it separately?
Nagi says
Hi Aj, you can cook the prawns in the simmering broth, they’ll only take a couple of minutes- Enjoy!
Molly says
This is absolutely delicious!! We miss Laksa so much since moving away from Oz and this recipe is sooo tasty and authentic. I’ve made it three times now, it never disappoints and there is never any left!! Thank you for sharing this recipe.
Nagi says
You’re so welcome Molly, thanks for letting me know you love it!
Tina says
Yum!!! So good! My boyfriend and I devoured this! I did both the Hokkein and vermicelli noodles!
Note: I’m going to try with ~25% of the coconut milk next time. While delicious it was super decadent. I quite like thin broth in noodle soups. 😋
Nagi says
Hi Tina, yes you can use a lesser fat coconut milk or use more broth instead if you prefer it thinner – N x
Kate says
Hi Nagi,
How do you make your chilli paste? I’ve gathered all other ingredients and would love to know your secret so I can add the chilli paste! Thanks in advance 🙂
Kate
Nagi says
Hi Kate, which chilli paste are you referring to? – N x
Kate says
Hi Nagi,
The Chilli Paste you refer to in your recipe – the one you said you made up, to add to the laksa paste to make the laksa sauce? “Chilli paste from jar”.
Thanks in advance 🙂
Lisa says
Wow! I really enjoyed making an extra large batch of this and having extended family over for Sunday dinner. This Laksa was so delicious – the little ones had second helpings! Thank you Nagi, we love your recipes and all the effort you go to, to share them.
Nagi says
You’re so welcome Lisa, thanks so much!
Denise Coffer says
Can you show me an example of what the chilli paste would look like? I am excited to try this recipe!
Ki says
Ohh Nagi – what a fantastic laksa recipe. My husband LOVES laksa and he said this was one of the best he has ever had!!!
Nagi says
That’s the best compliment! I’m so glad you loved it Ki!
Melanie says
Thank you Nagi! I made this tonight for Father’s Day (after planning it a fortnight ago) and it was absolutely worth the wait. So delicious! I took on board all your recipe notes and it worked beautifully. My husband had two big bowls for dinner!
I wish I had known about Temasek when I lived in Carlingford. We now live in Newcastle and if there’s a good Malaysian restaurant here, well I don’t know about it yet.
Nagi says
That’s awesome Melanie – I hope he had a great Father’s Day!
Maroula says
Hello Nagi,
My mum made this last night and I had a tiny taste and although the chili burned my mouth out I thought the falvours were amazing and I’d like to make this as I think my husband would love it however for me I’d like to know how I could tame down the chili if possible…
Is the laksa paste hot or is it the added chili that I could put less of..
Thank you
Kiki hong says
I hope you will have a chance to visit malaysia and taste actual authentic laksa.
The best are from penang and sarawak. Both very different versions if laksa.
In Kuala Lumpur they serve a general version of laksa which I’m guessing is the inspiration for your version . But the ones from penang and sarawak are unbeatable.
Nikki says
@kiki Hong …..Wow – That’s a bit of a rude comment !!
This recipe of Nagi is Amazing. And close to the real thing using ingredients which are easily found In our local supermarkets and easily made without to much fuss so we can try and enjoy with success
Kiki Hong says
I don’t think my comment was rude. Nothing wrong with hoping someone try the authentic version or make a recipe better. Sorry you feel it was rude.
Kiki hong says
And another thing. We usually serve prawns in our laksa. Not tofu puffs.
It is vermicelli, omelette, chicken, prawns (deshelled except for tail), and bean sprouts.
Kiki hong says
This is a very good and tasty recipe. Not exactly authentic but quite close, though there’s definitely some westernization. Also the chilli paste we serve on the side is called sambal. And that is what we put into the broth as well to bump up the umami and make the flavour complicated.
Fred Rickson says
During the ‘70s and ‘80s I had the pleasure of spending about a year and a half in Peninsular Malaysia eating in food courts and street stalls. I must have eaten a million bowls of laksa….you nailed it. Thanks.
Nagi says
That’s so nice to hear – thanks so much Fred!
Lee says
When does the rice vinegar get added. ?
Sarah says
yum yum yum!!!!!! Absolutely delicious and so easy to make. Didn’t have tofu puffs so don’t know what they are like but even so… DELICIOUS! Definately make again
Nagi says
I’m so glad you loved it Sarah!!
Lauren says
Thank you for sharing your recipe, was very easy for first time cooking this and so so yummy 🙂
Nagi says
I’m so glad you loved it Lauren, thanks so much for letting me know!