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!)
Oh. My. Goodness. I have just died and gone to food heaven. I am not talking about this particular recipe, I am talking about your whole website. I have just spent a good 2 hrs looking through it. There is not a recipe I don’t want to make. I LOVE that your number 1 priority is flavour and preparation from scratch. Real food! And who said real food is slow food?! If food is slow it will often have all of its nutrients cooked the hell out of it! (Though that is not always true, I concede). I love the Japanese food section! I assume this is your mom, Nagi? So excited to have found this! I am a seasoned cook, so not too many things foodie excite me any more, but I love your site! Many, Many thanks! Keep some of those vegetarian recipes coming too! I feel sad for the poor animals we slaughter when we don’t have to. Just personal preference. Thank you, Nagi!
Hello, Thanks so much for this recipe!! I intend to make it asap. There’s a little restaurant I go to just for these noodles and been searching everywhere for a recipe of it!! I was wondering, is the broth suitable for freezing? So i could batch cook it and reheat it for a quick noodle fix. 🙂
This is the best recipe. I have made it 4 times now and added Ling for protein. It is so, so yum. Love it, thanks for the recipe!
Took a trip to Singapore and Malaysia earlier this year and we discovered Laksa through our travels. Got back home to Malta and I started searching the web for a good recipe. I just loved the way you present your recipes, well organized, beautiful pictures and nutritional facts included (Although, I scrolled right passed them for this one).
Your Laksa came out great and tasted just like the ones in Malaysia, probably even better. My wife and daughter were really impressed how good it tasted. Thanks a lot for sharing .
Will definitely be trying more recipes from your website.
Love hearing that Rod!! Thank you so much for taking the time to let me know – N x ❤️
I found you’re blog on a google search, and I’m so glad I did! I am with you in the spontaneous Laksa cravings, though I’m lucky enough to live fairly close to a very good noodle place (and it shows, unfortunately) I tried this the other day with the ayam paste and it was almost as good as Mr Lee’s, which is high praise, I promise! This is definitely a good meal for showing off to guests with, and it reheats well too. I’ll definitely be raiding your blog for more.
Best laksa thanks !
Love hearing that Matteo! Thanks for letting me know – N x ❤️
I am now making this soup every weekend. Thx for the recipe. Amazing recipe
LOVE YOUR ATTITUDE! 😂
Hey there! I’m Malaysian and must say that this looks really good! I was wondering if you have a recipe on how to make the paste from scratch?
Thanks!
Hi Mark! Not yet…. 😂
Paste from scratch please
We made this for dinner tonight and it was phenomenal. The creamy broth and spice pair so nicely together! We had to add a little more coconut milk and water, to cut the saltiness. We also would like to tone down the sourness of the soup for next time. Would you say that this taste comes from the laksa paste or from the lemongrass? Thanks so much for sharing this recipe. 🙂
I made this with the recommended laksa paste and I toned it down by adding sugar in small increments, tasting as I went… the sweetness cut through the salt and sour 🙂
That’s terrific to hear Rachel! Sourness sounds odd, there is nothing in the recipe that would make it sour. Do you know what brand of laksa you used?? N x ❤️
I was actually use the Por Kwan laksa paste for my soup.
Thank you for the suggestion Tiarn! Will add some sugar next time. 🙂
This was my first time making a Laksa, and oh my, it was DELCIOUS! Even my 4 and 18month old boys LOVED it. In my 4yo’s words ‘mmm this is yummy Mum, you’re a good cooker’. Thanks for a great recipe, this will become a regular dish in our house. Looking forward to trying more recipes from your website this week.
WOW your kids have such a mature palette already!! That’s amazing Brittany!
Dear Nagi,
Will you consider doing a full version of laksa recipe?
I’m the same I crave laksa and Pho weekly! When Jimmy was closed for Reno in the city I was pregnant with my second and almost cried!!
I’ve recently moved to Switzerland and I’ve been to more than 10 Asian shops and Not one stocks laksa paste! 😭😭😭
I am hoping and hoping and hoping you will consider.
I really like your recipes! Many thanks!
X
Hi Carol! It’s been on my bucket list for years. 🙂 I’m working on a red curry paste recipe, I think once I get that perfect I will be able to tweak it to make a laksa one, please prod me after I publish the red curry paste recipe!
Yay!!!! After weeks of search I finally found a place that sells Yeo’s Laksa paste!
Tried this recipe tonight and I am so happy!! Thanks for this wonderful recipe!!
That’s great Carol! I’m so pleased to hear that, thanks for taking the time to leave a review! N x
Hi there
I have never tried laksa before. I have been meaning to give it a go when eating out, but always chickened out, worried that it was more of a curry soup. So I tried your recipe. Thank you so much for the recipe. Amazing. I followed it to the letter, great result. Except for one thing, I used homemade stock paste (that I made last night with thermomix and used skinless thighs). All the same, the result was simply amazing and I can’t wait to maki it again. The tofu was tougher to break into than I thought. I think next time, maybe later today, I am going to try to make my own deep fried tofu. I really love trying new things when cooking. Thx again
Tania
I can not thank you enough for thia recipie. It ia amazing. I love making it and i love eating it even more!!!
That’s so terrific Regina! Thanks for letting me know! N xx ❤️
omg Nagi! Im so excited that Ive found your recipe!I looooooove a good laksa so I have already saved it and cannot wait to make it! Your whole ‘essay’ 🙂 was so enjoyable to read and I could just imagine how beautiful this Laksa is, I almost could taste it in my mouth hehe! Thank you for being so passionate and creative – it resulted me smiling the whole time while reading this recipe. Very “yummy” photos!
Tasty Regards,
Evelina :))
Thanks Evelina! Hope you do try it – and LOVE IT! 🙂 N x
AMAZING!! It was sooo yummy that my all work colleagues wanted to try it just from the smell of it!!!
I think its time to try your other recipes…… :)))) x
Thank you for the review Evelina, it’s so terrific to hear you enjoyed this! N xx
Love laksa , and make up my own, however you have given such detailed and loving advise , – going to follow your instructions – thanks for your “how to instructions” and your obvious passion.
You’re welcome Carole! Glad you’re enjoying my recipes. N x
Hi Nagi, my husband has been craving Laksa for months and as we live in a rural town in Australia there are no Malaysian restaurants within a 2 hour drive.
I cooked him up a storm tonight using your recipe. So very delicious so I thank you so much for sharing.
Next I will impress my children with this fantastic recipe.
I’m so pleased to hear you enjoyed this Kerrie! Thanks for letting me know – N xx
This Laksa recipe is Fantastically delicious. Love all your recipes. Making baked fish with lemon cream sauce for my mothers birthday tomorrow night for dinner. I can not wait.
Thanks for the great review Jodi! I’m SO pleased to hear you enjoyed it! N xx
I just love this recipe.I was born in Burma and as such have enjoyed Burmese food.Laksa with coconut is almost like Khaukswe which one can describe as a staple food along with Mohinga which is more on the savoury side.Still thanks a million for your recipe.
Oooh! I love hearing that Robert, I must confess I do not know much about Burmese food but I worked with a Burmese colleague once and he used to bring extra food because I was always drooling over what his wife put in his lunchbox!!!
I made this Laksa yesterday for the first time, for my contribution to our “Soup Sunday” lunch after church (about 150-200 people) and it got great comments. I multiplied the recipe x4 and used Ayam paste – it worked so well and I could make it gluten free with rice vermicelli which was a big bonus. I will definitely be using your recipe again!! Thank you xx
I’m so happy to hear that Bron, thanks so much for letting me know! N xx
For the chicken stock, is that home made? or just like a boxed one?
Hi Richard! Homemade is always best but for recipes on my blog, I must admit I usually use store bought – simply because I reserve the good stuff for special occasions! N x