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!)
all I can say is… YuMmMM!!!!!
Thanks Sarah!! N x
Nagi OMG this was insane! I might be laksa drunk.. but I think I may be in love with you <3
Ohhh I’m so glad you enjoyed it Bella 🙌
I loved this recipe!! It brought me back to the days in KL where I used to live for a few years!! Thank you so much Nagi you are a gem – one question though, I found that I always manage to get little bits of curdled coconut milk whenever I try cooking with it, what should I do?? It’s still tasty but with tiny bits of coconut milk floating around!!
Hi Gemima, gently simmer soup rather than boiling to prevent the coconut milk from splitting – I imagine this may be your problem 🙂 N x
Thank you this was delicious.
You’re so welcome Elliott! N x
I am so happy that I discovered you Nagi 🤩. I have cooked many of your recipes and they have all been delicious 😋. I try to cook a new meal for the family once a week. The family always ask ‘is this Nagi girl’s recipe?’ (With their fingers crossed)🤣.
Just a quick question about the laksa recipe. Am I right to say that the noodles are NOT cooked prior to adding the soup? Thanks 🥰
I cannot believe in all these years and all the people who have made this recipe that NO ONE has asked this question before!!! Thanks for picking that up Clare, please cook the noodles per the packet. 🙂 Updated recipe! N xx
Thanks Nagi. Yes the more I thought about it I realised that the noodles wouldn’t cook in the broth in the bowl. It was absolutely delicious 😋 thanks again xx
Love the passion here. Laksa is also my favourite soup ever, and hard to track down a quality one as a transplanted Ozzy living in Canada!
You need to make it yourself then!! So much better thank takeout! N x
Hello Nagi, this recipe took my Laksa to another level, my husbands eyes rolled in delight. Couldn’t source tofu puffs so made my own, made too many but that was ok, the extras were delicious dipped in the chilli sauce, which I might add is addictive, we just can’t get enough of it. Thank you so much for this recipe, it’s outstanding.
YUM! I’m so happy you both loved it!!! It’s one of my favourite recipes 🙂 N X
Hi Nagi! Is there anyway I can make the broth vegetarian? I would love to make this for my family but my mother in law is vegetarian and I don’t want her to miss out
Hi Vivs, there would be a way, using vegetable stock as a soup base – however you may need to hunt down a vegetarian laksa paste, most of them contain shrimp – N x
Hi Nagi, I am obsessed your BLOG and has share to my neighbour and friends, when they ate the Hot Cross bun fr your recipe they love it, they love your blog too. Hope one day I can meet you in person my be it Easter show you have cooked there some years back.
Oh back to my question, can I use the Campbells stock in Coles, cos economy for me.? Stay safe and wish you best
Hi Ai, Thanks so much for the great feedback!!! Yes Campbells is fine – I use it too 🙂
This recipe was delicious. My family loved it especially my boyfriend, who before, never liked laksa. I added some fish cakes, egg and eggplant, as extra toppings, along with the ones you suggested. So much flavour! Thanks for sharing.
Did you mean 400ml of coconut milk? The oz’s and grams are confusing me and I want to go get the ingredients!
This is a wonderful recipe Nagi. I sorry I couldn’t source the tofu puffs, I love the way you describe how the soak up all the sauce and explode in your mouth. Your tweaks to the Laksa paste made it extra special. Thanks again for another excellent
Best freaking recipe ever! Love this so much. It’s on high rotation at our place 🙂
I’m so glad you loved it Jessica!! N x
Nagi, I am obsessed with your blog! I’ve been following it for about a year and made so many recipes that have made me quite popular in my house! I would really love to try this one… but I’m not a huge fan of spice – I can deal with a little heat but that’s about it. Am I alright to leave out the chilli altogether and if so, is the laksa paste itself going to make the dish super spicy? Xx
Hi Sarah, you can leave out the chilli and the remaining heat will depend on the brand of laksa paste you use (some are spicier than others) – N x
Please don’t ever take this recipe down! I’ve been making it for a couple of years now, and my 12yo loves it so much i’ve taught him how to make it. We sometimes mix the toppings up depending on how we feel, but the broth we do just like this. So delicious!
That’s wonderful Audrey, I’m impressed that your 12 year old loves it!! N x
I too drive out of my way to visit Temasek just to get take away Laksa before driving home to the Central Coast. I have been going there for almost 20 years, they are the best without a doubt.
I am about to try your method and can’t wait to devour the results
I’d love to know what you think Belinda, keep me updated!
Hi Nagi, can you recommend a recipe for homemade laksa paste or do you plan on posting one soon. I have the ingredients you mentioned in your notes and would like to give it a go. Thank you
One to add to my list Carol! N x
Hey gf! Just in the final stages of making this soup! Smells amazing and I can’t wait to dig in.
Question… what are your thoughts on freezing bc I made a double batch. Would you recommend putting the tofu puffs in before freezing or adding them after when reheating?
Hi Beth, I would freeze before adding the tofu puffs. N x
Sweet mother of pearl, this Laksa was perfect! I used the Ayam paste, next time I’ll try the Por Kwan but to be honest I’m not sure how it will improve this recipes even more. 10/10
I love hearing this Liz!! N x
Hi Nagi,
I made this and followed your recipe exactly, although i also added some king prawns. It tasted fantastic, so will definitely make it again. I wll post on your IG page.Thanks, John
YUM! Sounds great John! N x