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!)
Oh. My. Freaking. Goodness. This was amazing!! Made it this evening for my spice loving hubby and the two kids (2+5). I made the broth not too spicy and hubs just added his own chilli sauce to his plate. So so so SO freaking delicious. Thanks Nagi, you’re a household name 😍😍
Hi Magi in 2018 i was in Malaysia and have been missing this soup the recipe you have.given is really really delicious
Dozer you always put a smile on my face 🐕
Thanks Gillian!! PS Dozer says WOOF! N xx
Ok I’ m “in aww “ about this recipe. I just made it and anyone that has hesitation about making this due to the ingredients, the paste….just do it!! I’ve been making Nagi’s recipes for a few years and they are all amazing but this one takes the cake.
Living in South Florida, we get a lot of Cuban/Latin American influences and ingredients but more specific Asian is sometimes more of a hunt to find. I ordered Nagis reco brand, “ Por Kwan” for Laksa paste but got it at my local Asian grocery today ;Amazon 12$ vs grocery for $3.00. 😁
This dish was amazing and I attribute it to the way Nagi broke down the steps. I never tasted anything like this!
The flavors….omg.
YES YES YES YES YES!!! I’m SO THRILLED you enjoyed this so much Steven, Laksa is a huge personal fave! N xx
Excited – just ordered tofu puffs and the laksa paste you recommend – hopefully laksa on the menu for the weekend!! I can taste it just by reading the recipe – sure sign of a winner! Thanks Nagi x
Hope you love it Ali! N xx
Sooooo delicious!
Thanks Richard!! N x
Hi Nagy, loved the recipe for Laksa. Loved your comments about the Laksa Paste and the yucky supermarket versions. I use HOGAN’S Laksa Paste. Its made in WA and is very very good. Have you tried it? I also add matchsticks of deseeded cucumber and spring onions to the top of my Laksa. My Asian friends tell me my Laksa is very authentic. Love the photos of Dozer! He is so cute. Cheers
Jacqui.
Ooh!Thanks for the recommendation, I will keep my eye out for it! N xx
I only use about 1 & 1/2 Tablespoons of Hogans paste to a litre of stock and a can of coconut cream and that’s plenty spicy enough for me. Its a very dark and concentrated paste.
Oh – one of my favourite meals also and not hard to make with my pantry ! Uhuh – have been making it since before you were born 🙂 ! If I don’t go all ‘make it from the scratch’ I also use Ayam . . . and mostly my favourite hokkien noodles and homemade stock 🙂 ! Agree about the tofu puffs and the enriched chilli sauce . . .
You make it from SCRATCH??! hats off to you! I’ve only done it a few times in my life 🙂 N x
Hi Nagi. I remember you posting this back then but I couldn’t seem to find the paste. However Amazon has the brand you mentioned and it’s on its way here so I will be trying it out Wednesday.
I’ve been cheating on you a bit by hanging out on your moms site cooking up some delicious Japanese recipes. I made her Miso marinated salmon and also last week did her ginger pork and teriyaki chicken. Yum.
Was just in your area a few weeks back. Still recovering from a cold and maybe jet lag.
Anyway thanks for all of these great recipes you and your mom share with all of us. I will def post a response to the Laksa Soup.
Cheat on me with her all you want 😂 You were in Sydney?? Northern beaches??
Nagi, I’m with Steven. Can you PLEEEEEEASE post a seafood laksa recipe! 😋 😍
Lmao. Yes still cheating. Did her simmered Daikon yesterday. Her recipes are simple, beautiful and authentic. A treasure.
Yes I was in Sydney for a week. Travelled with my dad and we did a day drive from the City up to Palm Beach. So passed through and the traffic was horrendous. My dads not the best passenger either. Somehow went over the Harbour Bridge twice by accident.
Would love to see a seafood laksa recipe? 😁
Hi Nagi, I am absolutely going to make this. I may be a bit dim but in the ingredient list (I have changed to serve 6) 6 cups chicken stock, 3 cups water. OK. In the method, place all ingredients, 9 cups liquid, and simmer till liquid is reduced to 2 cups. Is this right. I have cooked many of your recipes and this is the first time I have had a problem understanding. Sorry
Hi Christine! It’s because you scaled the recipe 🙂 As written, it reduces 2 cups chicken stock and 1 cup water down to 2 cups after simmering with the chicken. But when you scale, the “2 cups” part in the directions doesn’t scale up. I’ve changed the recipe directions to say “reduce by 1/3” so it will apply no matter how much you scale the recipe! N xx
I think the two cups refers to the recipe for two people, I would reduce to a cup per person.
You’re right Bernadette! I will try to figure out a better way to rephrase it for people who scale the recipe 🙂 N x
Where were you 20 years ago when I fell in love with laksa but no-one had heard of it to help me find a recipe! I no longer live in Sydney but when I go back I have to have UNSW laksa; still the best anywhere in my opinion!!! (Until yours, obvs!!!). Thank you for always sharing such fabulous quality, never-ever-fail recipes!!!
UNSW Laksa!!! I love hearing that 🙂 Everyone has their favourites! Mine is Malay-Chinese in the city and Temasek in Parramatta! N xx
Drool …., you just made my Laksa love so much better .
Richer, powerful. Off to the shops for those enriching ingreds.
Truly LOVE your recipes and your ‘chatter’ and Dozer!!
Hope you love it Elle! N xx
Nagi, everything we try is so great! Question: earlier in your article you mention including galangal but it doesn’t show in the recipe. Where/how would you incorporate it? Key ingredient?
Hi Steve! It was mentioned as an ingredient if making the paste from scratch – which I have only done a few times in my life 🙂 Much easier to pimp up store bought paste! N xx
I think the galangal is if you made your own paste from scratch. This recipe uses store bought paste.
Yup you’re absolutely right Steven! N x
Everything I try is supper easy, sooo delicious and fun to make. Thanks Nagi/Dozer 🙂
You’re so welcome Bonnie! Glad you’re enjoying them! N x
Looks very delicious Nagi!
I think you can make the tofu puffs yourself by cutting regular tofu in chunks and fry them until golden brown. They will get a nice crust on the outside while still spongy on the inside 😉
Woah! Really? How did I never think of that!! N xx
A favourite dish of mine also, but can you suggest a vegetarian version. All of the jars mentioned here have shrimp paste (no good for anyone with those allergies either). I have so much trouble finding brands that don’t. The only option for us vegetarians is to make it from scratch,
Hi Ben! I am so sorry to say that laksa is so heavily dependent on shrimp paste, if you remove it then it really won’t taste much like laksa at all – at least, not this style. You can google for “curry Malaysian laksa” to find a non shrimp paste version which does exist in Malaysia! N x
5 star recipe
Thank you for this wonderful recipe. Your recipes are so easy to follow and your explanations about products to use are always so helpful.
Thanks so much Ingrid!
I am speechless! This is one of the best meals I have ever made. I am definitelt going to make it for all my friends and family!
Love your work Nagi! Keep it up 🙂
That’s awesome to hear Daniel!!
Incredible. I just finished cooking and eating this. It was so good. Honestly one of the best meals I’ve ever eaten. So, so, so good!
Wahoo, thanks so much David!
I’m a bit of a laksa snob, and this hit the spot perfectly! As good as you’d get in those little hole in the wall places in Sydney! Even if I did mess up up the process and didn’t make the chicken broth separately, I didn’t read the recipe properly and chucked it all in together. Was still delicious though. We added in some prawns at the end with the tofu puffs (our favourite bit too). Thanks for another fabulous recipe Nagi!
I’m so glad you love it Carol!!