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!)
Hello Nagi,
My mum made this last night and I had a tiny taste and although the chili burned my mouth out I thought the falvours were amazing and I’d like to make this as I think my husband would love it however for me I’d like to know how I could tame down the chili if possible…
Is the laksa paste hot or is it the added chili that I could put less of..
Thank you
I hope you will have a chance to visit malaysia and taste actual authentic laksa.
The best are from penang and sarawak. Both very different versions if laksa.
In Kuala Lumpur they serve a general version of laksa which I’m guessing is the inspiration for your version . But the ones from penang and sarawak are unbeatable.
@kiki Hong …..Wow – That’s a bit of a rude comment !!
This recipe of Nagi is Amazing. And close to the real thing using ingredients which are easily found In our local supermarkets and easily made without to much fuss so we can try and enjoy with success
I don’t think my comment was rude. Nothing wrong with hoping someone try the authentic version or make a recipe better. Sorry you feel it was rude.
And another thing. We usually serve prawns in our laksa. Not tofu puffs.
It is vermicelli, omelette, chicken, prawns (deshelled except for tail), and bean sprouts.
This is a very good and tasty recipe. Not exactly authentic but quite close, though there’s definitely some westernization. Also the chilli paste we serve on the side is called sambal. And that is what we put into the broth as well to bump up the umami and make the flavour complicated.
During the ‘70s and ‘80s I had the pleasure of spending about a year and a half in Peninsular Malaysia eating in food courts and street stalls. I must have eaten a million bowls of laksa….you nailed it. Thanks.
That’s so nice to hear – thanks so much Fred!
When does the rice vinegar get added. ?
yum yum yum!!!!!! Absolutely delicious and so easy to make. Didn’t have tofu puffs so don’t know what they are like but even so… DELICIOUS! Definately make again
I’m so glad you loved it Sarah!!
Thank you for sharing your recipe, was very easy for first time cooking this and so so yummy 🙂
I’m so glad you loved it Lauren, thanks so much for letting me know!
I am giving this 5 stars even before I make it. Went to Asian store today and got the brand of sauce you recommended and even found tofu puffs. Making tomorrow and cannot wait. It just looks too good. Will let you know how it goes. Thanks for sharing.
Keep me updates, I’d love to know what you think!
We made this last night and it was fabulous. Will definitely be making again. The flavors were just perfect and I really liked the tofu puffs. Thanks again for a great recipe.
This recipe was INSANE – thank you for the advice on the tofu puffs too…life changing! Very fragrant and easy to whip up 👌🏼
Wahoo! I’m so glad you gave it a go!
This recipe is a staple – it totally transformed a bland store-bought laksa paste into something as close as the ones I’ve had during my Asian trip. I didn’t use the same laksa paste (not available in Canada) but still managed to make this recipe twice over the weekend as everyone just inhaled the soup (in the middle of summer too!)
Thank you for sharing this amazing recipe!
I’m so glad you loved it Stephanie!!!
I love laks, specially Saravak laksa. It is typical from Borneo. I make here in Poland but use curry paste directly from Malaysia. So, it is quite hard to cook it often as pasta arrives only from time to time (or by occasion of my trips). Would be wonderful if you could suggest how to make own curry pasta ?? If it is possible at all.
Hey you mention rice vinegar for the chilli sauce in the image of ingredients but its not actually mentioned in the recipe? 🤔
Can this be modified to vegetarian? What would be the best substitute for the chicken stock?
Hi Abby, I’d say vegetable stock – N x
Hi Nagi. I have made you adorable laksa Noodle Soup many times of late. the entire family are always requesting more. Thank you so much for sharing this. I plan on making it again tomorrow night. I always have purchased the fried tofu puffs, but unfortunately could not get a hold of them today. The Asian shop I go to had run out and only had fried tofu, but not puffed. I bought them anyway, but wondering if you could tell me if they may ruin my soup or if it is possible to “puff” them up myself. they feel a bit denser that the puffs I normally purchase. Looking forward to hearing back from you.
Kindest regards and thankyou again for your lovely recipes. I don’t cook anything anymore until I have consulted your recipes. Love your site so much.
Soooo good but not sure at what point to put rice vinegar it’s mentioned in recipe only not method????
I just need to say THANK YOU for posting this incredible recipe. I am an American, married to an Australian. I had never heard of Laksa, Simon insisted it was one of the best things he’s ever eaten and one of the things he missed terribly about Sydney. I cam upon some Laksa paste in an Asian Market in Atlanta and then found this recipe. Wow. It absolutely blew me away. And Simon could NOT believe how good it was, he said it was just like he remembered. Will 100% be making this again! Thank you!
Hi Nagi, I made this beautiful laska last night. It was sensational. First time I have every eaten Tofu, well what an experience and what have I been missing out on. It was the nicest laksa I have had for ages. Husband was not too sure about Tofu but we both were amazed at how they just soaked up all of the flavour. Definitely will be making this again. Thanks for the recipe. XX
I GIVE IT FIVE STARS ******
Thanks Marlene!
oh dear god – made this tonight – amazeballs is underrating – I am in piggy heaven.
This would be my last meal too, not only because that side of chili sauce is to die for! Thanks Nagi, you’re a keeper!!! xx
WAHOOOOOO I’m so glad you love it Ali!!
forgot to say – I’m not a fan of tofu, but decided to try the puffs – I get what you mean about the squirt of sauce when you bite into one ……. drooling again at the thought!!!
Ali x
Oh wow. My partner loves Laksa, and I am good to eat it. But this is AMAZEBALLS. I saw rice vinegar in the recipe, but not the method? But when I smelled the Laksa broth, I could tell it needed the vinegar. And it’s just perfect.