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 (135g) laksa paste (Note 4)
- 400ml 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!)
Dear Nagi, the part of Malaysia i currently resided call this dish ‘kari laksa’ or simply ‘mee kari’. we also normally cook this without using the paste. its a no no to use that paste. everything must be prepared from scratch. we also have a different kind of laksa that is more refreshing (at least to my taste buds😂 and maybe kinder to the waistline and will not make my doctor jumps when she sees the result of my blood test) as it does not require one to fry or sautee anything plus loads of fish that it makes my tiny kitchen smells like a fishing dockyard. It is called ‘asam laksa’. whenever you are in penang, give it a try.
This was hands down amazing! I want to thank you because I’m really good and experienced as a cajun cook but you have expanded it so much and my vietnamese boyfriend is loving it! I just found your recipes this week and I’ve already made 3 of them, all are awesome! You are seriously talented and great at what you do!
Amazing!! My partner lived in Indonesia for many years & said this was the best laksa he’s ever had!! I made it with prawns & cooked the heads in the stock instead of the chicken legs….the flavour was incredible. Thank you for sharing your recipe & tips!!
Glorious Laksa!! TBH I could have bought it from a takeaway place for half the price once I bought everything but it was well worth it as it was so, so good! I didn’t have any chicken so used large frozen prawns and hot fish balls I got from my local Asian market. As for that chili paste on the side – I’m in love!!! Yet another belter that will go onto a repeat cycle 🙂
Hi Mike, yes buying all the ingredients can add up – but once you have them you can make loads of laksa, making it more cost effective 🙂 N x
I’ve never had Laksa, so this was an adventure. Had all the ingredients (fried tofu instead of puffs) and it turned out great!
delicious, worth the effort. made for a friend who is an excellent and discerning cook and got the thumbs up. the detailed instructions and notes were clear and helpful and made it stress free. thank you.
Definitely a winner again, your recipes never fail and is always a hit with my family. My go to for all asian recipes. Every week I’m trying something new and adding favourites
Cooked this last night for my partner and I and it was amazing! I used chicken breast instead and also tried Campbells Laksa stock. Better than restaurant quality and best part is there’s leftovers if you double the recipe! Thanks Nagi- will definitely make again.
Hubby said it was the best Laksa he’d ever had and was better than any restaurant. It’s a winner here! Thanks Nagi!
Woah that’s amazing Natalie, thanks so much for letting me know! N x
Made the Laksa soup last night and it was delish, especially the chili sauce but something happened along the way…there was something strangely, glassy-crunchy in every other chew, maybe undissolvable detritus from the plants used.
At the time I could not find fresh or plain lemongrass paste so I bought lemongrass turmeric paste and I know this was the culprit because the other ingredients I’ve used over and over again.
Didn’t want the bad experience to dampen my Laksa experience so I strained the leftover broth so that I could have a lovely lunch today.
Thanks for your delicious tasting recipes.
Thanks for another tasty and easy to make recipe, the Por Kwan sauce is really good. Perfect for a cold winter’s evening.
I make this regularly, in fact am making it today. I haven’t been able to find tofu puffs so fry my own using organic firm tofu, very easy and I just can’t have a Laksa without them. The extra chilli sauce is so good, it really adds another level and punch, I make this all the time now for dipping things in, it’s addictive! I agree the drumsticks are the best and a few prawns at the end are nice too. This recipe is the best and for people like us that don’t eat sugar we just substitute with stevia. Thank you for sharing Nagi. Love your recipes and videos, they are very well made and easy to follow. Thanks again.
Hi Nagi! There’s no greater happiness than a perfect bowl of Laksa. Just wanted to ask if you have tried Team’s Gourmet Curry Laksa paste? It’s absolutely gorgeous – so good that for the first time ever I didn’t feel the need to add any extras to modify it. Perhaps just some fish sauce and lemongrass would do. I highly recommend if you’re a fan!
Cooked this for friends last night, it was delicious. Two of us had it with chicken and prawn, whilst our husbands had mixed seafood in their laksa as they love the real fishy taste….I added prawn Heads to the broth it was a more intense flavour. Love your recipes Nagi,
Cooked this for friends last night, it was delicious. Two of us had it with chicken and prawn, whilst our husbands had mixed seafood in their laksa as they love the real fishy taste….I added prawn Heads to the broth it was a more intense flavour. Love your recipes Nagi, my go to recipe site now… Thank you.
Loved this Laksa Nagi! Your recipes always rock!
Thanks so much Kathleen! N x
Great recipe! Loved it and will be making it again. Thank you
An absolute corker Nagi! delicious. I added half a boiled egg as well. Can I suggest, next time you travel to Parramatta for a Laksa, 50m up the road from Tamasek, is Oriental Tuckerbox. I have been loving their laksa for over 20 years – for me, I think they are the best outside of KL.
Hi Nagi,
All of our family absolutely love your blog and only cook your recipes now. Thank you!!!
I am cooking your laksa recipe for lunch tomorrow…..a birthday request from my son. Just wondering what preparation I can I do beforehand. Is it okay to cook the drumsticks tonight and leave the stock and chicken meat in the fridge overnight?
We are having staggered family visits tomorrow, due to the number restrictions. We are starting the day with cooking your corn fritters for our breakfast guests!
Many, many thanks
hi, i made the laksa chilli sauce (doubling the recipe for next time) and put in a screw top jar the day before. also the chicken broth the night before. when broth cooled i removed the meat from the bones (i used 3 x organic chicken legs) and then returned meat to the broth in fridge overnight. an hour before dinner guest arrived i prepared the rest – grated ginger, lemongrass, minced garlic and chillies (i use a small blender). i added a handful of fresh green beans and sone chopped broccolini too (adds vitamins and colour!)
How did you go with this? I’ve been wondering what prep could be done in advance
I ended up cooking it all just before eating it. Took a bit of time but will be much easier to prepare next time! We absolutely loved it. A great success!!!
This is probably the 3rd recipe of yours that I’ve tried and it was an absolute hit. I added some prawns half way through simmering of the laksa sauce and also cooked up some broccolini and snow peas which I put in last minute. It was delicious! A massive hit. I’ll definitely be saving this recipe and cooking it again.