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!)
Cliff says
Hi Nagi, sorry stupid question but can I reheat Noodle Laksa for couple of few nights, my partner says no but your recipe is far far to good to throw out 🫶 😋
Robyn says
I make Nagi’s beautiful laksa often. I prepare everything a day in advance, except for noodles. The broth heats up well the following day. I have even made the stock with chicken legs as she recommends and frozen the shredded chicken meat and stock both separately for when I’m ready to continue with the final broth etc. Works a treat.
Katrina says
This is absolutely amazing. I used a laksa paste from the Asian grocer and used coconut cream instead of milk. Omit the chilli if you do not like spicy food. The laksa paste and the laksa sauce adds enough heat for me. It was delicious. Making it again for the third time tonight!
Andrew Berce says
Thanks for the recipe. I love laksa and this was a a real winner! Love the depth of flavour. Although I didn’t use a store bought paste, I found a recipe for one…still, delicious! Much appreciated!
Jackie Boni says
I cooked this recipe tonight for the nth time now! Just made the soup and will assemble everything tomorrow for our visitors! It’s pre-Canada Day celebration! Always a hit! Thank you, Nagi for sharing this recipe. Much love, from your fan in Vancouver.
Julie says
Hi Nagi, I have cooked about 50 of your recipes and my favourite was the Laksa and also the Paella, and your Lasagne and Alfredo Salmon is great also, I love your style of cooking and will continue to work my way through your delicious meals, I have a large family so appreciate I can change the number of people on your recipe scale. And I love your gorgeous fur baby as well. Warm regards, Julie
Kimia says
This recepie is amazing….I like my home made laksa more than what I can get at any restaurant now
Karen says
Nagi, amazing recipe! I’m with you on Tamasek – it’s the benchmark for Laksa in Sydney IMO so keen to give your recipe ago as you are also a fan. So delicious, and so easy. thank you 🙏 I strayed only slightly from your recipe – as Tamesek laksa has a gritty thickness from the candlenuts in their paste, I add about 1/4 cup finely ground cashews (or macadamias) to your recipe ☺️
Kate says
OMG Nagi this recipe is incredible and so easy!! I could drink this broth all day! I love all your recipes. Keep up the awesome work that you do.
Gayathiri says
Dear Nagi, I’m super excited to try this recipe! Do you have any suggestions if I wanted to make a beef laksa instead of chicken laksa?
Emma says
Thank You!! I have made this recipe and I LOVE IT! I think I have forwarded it to a least 10 other people 😊 When you make the laksa chilli to serve on the side, what kind of chilli base do you use? Thank you again!!
Robyn says
Hey Nagi! What can I use in the stock instead of drumsticks. We only eat seafood. I plan to use vegetable stock. Thanks x
Angela Prior says
We made this a couple of days ago and enjoyed it then. I think my bowls are a little smaller than yours. So packed everything in the fridge he used dried egg noodles and dropped the shredded chicken in the broth to warm for his lunch (I’m quietly jealous). His verdict, the best lunch ever!
Toni C says
I clicked on the link to your recipe as the photo reminded me the most of the only Laksa I have had at a restaurant. And which restaurant is that? Temasek! Friends kept telling me I needed to try it and I was like how good can it be, it’s a soup. Well…. 🙂 I’ve been making it with Ayam paste for a while and even though I like it, I do always think its missing something. So very keen to give your recipe and suggestions a try!
Dennett says
I’ve been a Laaksa officionardo for 40 years, it is one of my favourite dishes. I had no idea that I could make a Laaksa that tastes better than any I have ever paid for but this recipe has changed that!
Absolutely incredible! Thank you so much Nagi.
Nagi says
Woo hoo!! I love it Dennett!! N x
Gloria F says
This is a fantastic recipe. So tasty and so easy. I will for sure recommend it to others.
Nagi says
Thank you Gloria!! Enjoy!! N x
Gloria F says
This is a fantastic recipe. So tasty, just like in an Indonesian restaurant. It’s so easy too. I will, for sure, make this again and again.
Natalie says
Absolutely Rock n roll!
Made Laksa with Por Kwon Laksa Paste. Your right Nagi it is the ‘Mount Everest of Laksa Pastes!’
Belinda says
Made this tonight using Ayam paste & prawns & mudcrab instead of chicken. Absolutely delectable! It’s definitely worth those extra touches. Instead of making stock out of chicken I used the crab shells. Divine!
Nagi says
I love a seafood stock made from the shells – I keep tons of prawn peelings in my freezer for just that type of thing! N x
Quyen says
I have made this recipe 3 or 4 times now because I love it so much! Nagi’s recipes have never failed me. Keep up the great work! ❤❤
Nagi says
Thank you Quyen! I am happy that you enjoyed the laksa!! N x
Kera says
Can you cook this the night before? or best made on the day/before serving?
Nagi says
You could make the first step (the chicken stock) the day before but I recommend doing the second and third parts (coconut, paste and tofu puffs step plus noodles/assembly) just before serving Kera! N x