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!)
YUM! YUM! Nagi ! Our kitchen fairy! This is so good! My husband and I enjoyed it big time. Burned our mouth for 3 first slurps and happiness till the last slurp. Our tummies in food paradise. Thankyou 😊 hugs Dozer !
Hi! I’ve been a lurker for about a year now and have tried many of your recipes with success. So no doubt this will taste sensational but I am making this for my minions and just wondering if omitting the chilli paste during the simmering process will alter the taste at all? Thanks in advance.
Hi Nagi! I’m keen to make this and wondering if I can make it using just store bought chicken stock and if yes, how much to use? Love your recipes! Thank you
I’m not Nagi but using store bought chicken stock would be fine. Maybe use the salt reduced version and use the same amount as in the recipe.
Hi Jade, just leave it out then add it to your own bowl to kick up the heat 😉
I want to make Laksa in the worst way, I am looking for the ingredients here in the USA. It looks delish!
Concerned about eating low- fat? Don’t be. Your brain is made mostly of fat. It is good for you. If weightloss is an issue, the cutting edge research says eliminate the sugars and pasta.
I just moved to the US from Australia and am also looking for the ingredients for laksa. Let me know if you have any luck. I don’t even know where to start. I am in Chicago.
My spouse, who’s foster kids are from Malaysia, raved about Laksa for years and finally took the time and made it for me for my birthday LAST year. There is a “packaged Laksa” out there, and yes, we’ve tried that, but homemade is waaaaay better
Totally Andrea! Nothing beats homemade!
Hi Nagi love your recipes.
Can you tell me how much rice wine vinegar in chilli sauce please
This looks delicious, I would love to try it, however I have not been able to find the laksa sauce yet. Would you be able to recommend how to make this without laksa sauce, or is it necessary?
Hi Emy, this recipe requires a pre bought sauce, I haven’t got a homemade laksa paste recipe just yet – N x
I have a doubt about the noodles: are they cooked when you add to the dish. Just when i see the ingredientes it says noodles (dried).
Thanks.
Hi Nagi I’ve made this laksa many times now & it’s delicious- was recently in Singapore & quite frankly this is as good if not better. I used to go to Temasak when I worked in Parramatta! Thanks so much for all your wonderful accessible recipes 🙏
You’re so welcome Frances!!
It’s simmering away right now & it smells sooooo good. Put the kids to bed early & just making it for my husband and I.
We live in a small country town so couldn’t find the tofu puffs or the lemongrass – which I will miss – but it’s shaping up to be a yum dinner. I’ve added some cubed pumpkin too.
I made this last week and am making it again tonight. It was soooo good and even though it sounds complicated, it was actually super easy to make. We added lots of lightly steamed veggies for a healthier hit. Great recipe. Thanks!
Wow! Thank you so much for this recipe! It’s better than take away. Firm fave. You’re the best
YES! SO much better when you can make it at home!
Wow, this is a really difficult recipe to follow with so much unnecessary words before the recipe (1000 words!) and the ingredients so far away from the method makes it very tiring… laksa is so easy to make this recipe makes it hard work!
Hi Anora! Guess you missed the “jump to recipe” button right at the top! 🙂 Feel free to go find another laksa recipe! N x
If i was to use prawns instead of chicken would i cook the prawns in the laksa broth or cook it separately?
Hi Aj, you can cook the prawns in the simmering broth, they’ll only take a couple of minutes- Enjoy!
This is absolutely delicious!! We miss Laksa so much since moving away from Oz and this recipe is sooo tasty and authentic. I’ve made it three times now, it never disappoints and there is never any left!! Thank you for sharing this recipe.
You’re so welcome Molly, thanks for letting me know you love it!
Yum!!! So good! My boyfriend and I devoured this! I did both the Hokkein and vermicelli noodles!
Note: I’m going to try with ~25% of the coconut milk next time. While delicious it was super decadent. I quite like thin broth in noodle soups. 😋
Hi Tina, yes you can use a lesser fat coconut milk or use more broth instead if you prefer it thinner – N x
Hi Nagi,
How do you make your chilli paste? I’ve gathered all other ingredients and would love to know your secret so I can add the chilli paste! Thanks in advance 🙂
Kate
Hi Kate, which chilli paste are you referring to? – N x
Hi Nagi,
The Chilli Paste you refer to in your recipe – the one you said you made up, to add to the laksa paste to make the laksa sauce? “Chilli paste from jar”.
Thanks in advance 🙂
Wow! I really enjoyed making an extra large batch of this and having extended family over for Sunday dinner. This Laksa was so delicious – the little ones had second helpings! Thank you Nagi, we love your recipes and all the effort you go to, to share them.
You’re so welcome Lisa, thanks so much!
Can you show me an example of what the chilli paste would look like? I am excited to try this recipe!
Ohh Nagi – what a fantastic laksa recipe. My husband LOVES laksa and he said this was one of the best he has ever had!!!
That’s the best compliment! I’m so glad you loved it Ki!
Thank you Nagi! I made this tonight for Father’s Day (after planning it a fortnight ago) and it was absolutely worth the wait. So delicious! I took on board all your recipe notes and it worked beautifully. My husband had two big bowls for dinner!
I wish I had known about Temasek when I lived in Carlingford. We now live in Newcastle and if there’s a good Malaysian restaurant here, well I don’t know about it yet.
That’s awesome Melanie – I hope he had a great Father’s Day!