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!)
Thanks for sharing this delicious recipe. It is by far the best one I’ve ever cooked. I followed your tips to the letter & it surely made a big difference to the flavours.
Thanks for this recipe. I made this for dinner tonight and it was an absolute hit! Added a handful of vegetables to go along with the tofu (can’t believe I’ve never cut tofu in half before, soaks up so much more flavour!) Will definitely be making this again. Loved it!
Thanks for the recipe, Absolute winner that everyone loved
I’m so glad it was a hit Kenny, that’s great to hear! N x
Wow love this recipe!
I made it for my partner and I, it was a huge hit. So I decided to double the recipe for when family came over (around 6 guests). I use the pressure cooker so took a little fiddling with sauces BUT again, it was a huge hit!! Everyone loved it and being you can make it hotter with the chilli paste on top, it was easy to serve to a crowd. Everyone was going back for more.
I make it with prawns instead but it’s still delicious.
Wanted to do seafood Laksa but used your recipe only changing and using fish stock and seafood – was delish!!
Have been following so many of your recipes. Made a paella, meatloaf, moules mariniere, tarte tatin, chicken and cashew and on it goes – all perfect! Your recipes are the best ever!! Thank you so much for sharing and being so much fun!!
I’m so glad you love them all Jacqui – thanks so much!! N x
wow! loved this recipe. so easy and so tasty!!! will make again and again.
I’m so excited! I made this dish over a year ago for a friend who loved laksa and he said this was easily the best he’s had; I couldn’t find it again for ages but now I am delighted to have stumbled on it! It’s going on the meal planner for next week 😀
You are my favorite food blogger. I follow all your recipes and they always turn out delicious!!!!! Thank you
Thanks so much for letting me know Christine! N x
Thank you so much Nagi, :). I ended up using the “Fu Chi garlic chilli sauce”. This recipe was an absolute hit here and even the 12 and 14 year olds couldn’t get enough!
Woah that’s great Ana-Maria!!! N x
Hi Nagi, firstly thank you for your wonderful website. Everything I make is absolutely delicious and even my fussiest eaters are satisfied! 🙂
Could you please advise which ‘chilli paste’ you use for the sauce mixture as there are so many different ones to choose from? Many thanks and keep up the great work!
Hi Ana- Marie, any jarred chilli paste or even more sriracha is fine here 🙂 N x
Can this be made with prawns?
Hi Nagi, I am planning to make this for 6 people on the weekend so have used the servings adjuster (which is amazing), however am wondering whether I x3 for absolutely everything? incl. the laksa broth ingredients. Or should I just x3 certain elements? Thanks so much, and can’t wait to try!
Hi Nick, if you’re wanting to make for 6 people you’ll need 3 times everything here – N x
super delicious and easy to make! quarantine has allowed me to test recipes and this is by far one of the best ones I have encountered. Thanks!
Wahoo, that’s fantastic to hear Ricerolls! N x
I have tried your pouched salmon in a coconut milk recipe – it’s fantastic and so simple!!!
I have also developed an absolute obsession with Laksa for a while…I use to live in Rockdale in 2006-2008.There was a little Thai place near my house, with a super sweet and kind man serving food. I would go there at least once a week and I could never get enough of it. I think, this was the best Laksa in the world. I wonder if this place still exists.
Have you tried my Laksa recipe, it’s one of my favourites! I’d love to know how it stacks up to your favourite takeaway! N x
Hi Nagi, I have made so many of your recipes and they are always amazing! So am very exciting to be making this for dinner on Friday night. Just wondering how many servings (big bowls) this quantity makes? I need about 5 big servings! Thankyou, and I can’t wait to try this 🙂
This was amazing!
First time I made it with the valcom paste because I couldn’t be bothered going to an Asian store, it was still good but way too sweet – but I’ve just made it with the por Kwan paste and it was exceptional!
I love your recipes, so far they have all been 5 stars for me!
Where would you find the fried tofu puffs in Australia?
Hi Parmeet, Asian stores or Harris Farm usually stock them 🙂 N X
Making and eating this was a spiritual experience – my sister and I didn’t even gorge it like we usually do when somethings delicious, it was like this laksa demanded our total respect.
THANK YOU NAGI!
This is the BEST compliment Lillian, thanks so much! N x
I finally took a stab at making Laksa at home and it was amazing! The only
issue is I lived in Canada and Laksa Paste is not easy to find, or its super expensive. Is there an alternative?
Thank you for an amazing recipe!
Hi Kristin – Kaska paste needs to go on my to do list!! N x
I always thought that a home cooked dish such as Laksa could never be as good as what you’d find at a restaurant. But, dare I say it, this was genuinely as good and if not better! I am blown away! Thank you thank you!
Wahoo! That’s great to hear Sidney! N x