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!)
Hi Nagi this was delicious the soup was amazing but if I wanted to make it with seafood do you suggest still using the chicken drumsticks or perhaps prawn heads? I have no idea 😅 thanks again so yum!
OMG this is amazing! Absolutely love love LOVE this Nagi.
Thankyou Thankyou! 🙌🏼
You’re so welcome!!
Dear Nagi, What an exciting article to read. I had several Laksas in Singapore about 15 years ago. I still cannot forget the genuine taste of them. So I searched for the recipes and found yours. Many compliments for your passion for the food. Jason
Thanks so much Jason!
This Laksa was delicious. I will definitely be making it again, and again and again.
Absolutely delicious. Will make it over and over again!
Wahoo! That’s great Jodi!
This recipe is amazing! After moving back to the UK I missed Sydney Laksa but thought it was a difficult dish to make.. turns out it’s super easy and this recipe is insane. So delicious! Thanks!!
I’m so glad you love it Eve!
Love it !! What can I say it’s soo much better than restaurant ones. I won’t ever have to order Laksa ever again. It was such a hit with my family.
Wahoo! You won’t have takeout again!
I’ve never thought of making laksa at home because I assumed it was a difficult dish to cook up, but your recipe made it look so easy – and it was! ANDDDD it tasted BETTER than the restaurant ones, I honestly don’t think I’ll ever order laksa out again! I never used to eat the dried tofus, but now I’m obsessed with it thanks to this recipe and soaking in all that glorious soup. Thanks Nagi, you’ve done it again!
Wahoo, you’re converted now Esther!
I’m a laksa lover and want to make this Saturday Night, but wanting to use seafood. Would I just replace the chicken stock with fish or veggie? And add prawns, etc towards the end? Need help!
I made it – I tweaked it – I love it. Could not get fresh lemongrass so I substituted with “fresh” bottled lemongrass which I didn’t like. The first time I added prawns and lime juice. The lime overpowered the flavours. And I didn’t use enough of the vermicelli noodles. Second time was perfect – I highly agree with the use of chicken drumsticks. The meat is beautiful. Upped my noodles, didn’t use the lemongrass or lime. it is so delicious. and I found myself more organised second time – I think the recipe sounds like lots of different elements but if you break it down it is so easy. I love love love the chilli sauce and refrigerate leftover sauce and eat it during the week. (I don’t actually add it to the soup) This is the second recipe I have made from your site. I have now subscribed – first cooking website I have ever subscribed to. More reviews to come 🙂
I’m so glad you loved it Bryce! I hope you try some more recipes and keep me updated with what you think!
Awesome dish made it for my family, they loved all of it
Wahoo, I’m so glad it was a hit Shoba!
Between Por Kwan and Ayam brand, which one is less spicy? I’m craving for laksa but alas my kids can’t eat spicy food (yet). Or is there any non-spicy laksa paste out there?
Hey Nagi, can this recipe’s ingredients be doubled and still taste the same? Thanks for all that you do! 🙂
Totally!!
Hello….would like to try this recipe. Sounds divine. Are the nutrition facts accurate?
Hi Mel, yes all my nutrition is accurate – N x
Nagi, I am a Laksa fiend like yourself. Just made this tonight and it was even better than the Laksa from my favourite place in Melbourne. I cannot thank you enough for this recipe, it was sensational!
Woot! What a great compliment!! Thanks Pip
This was absolutely delicious! Thank you so much for sharing the recipe
You’re so welcome Lidjia!
Just made this and hubby said “best laksa ever!”
Woah what a compliment Ange!!
I recently subscribed & downloaded your wonderful inspirational e-cookbooks.
This chicken laksa is the first recipe I’ve made, & it was spectacular, with all the flavours coming together brilliantly. I used the Por Kwan laksa paste, & I loved your chilli paste (I usually just put a dollop of sambal oeleck on the top). Even though I’ve made laksa many times before, I think your recipe is the best one I’ve used. I added some sliced cucumber to the list of toppings/garnishes. Many thanks.
Amazing!!!! My go to for cold
Nights!!! 💛
Wahoo! Sounds great Sherrill
Hi; I can suggest the laksa paste produced by Asian Home Gourmet (a Singapore based brand); it’s a good base, cheap and easy to find in a lot of Countries (I live in Italy and also here AHG products are available). I usually add only coconut milk, seafood, beansprout, sliced mushrooms, rice noodles and a boiled egg for each person. Try!
I’ll have to try it Maurizio, I don’t think I’ve had that brand before – N x
Wonderful recipe Nagi. I am going to try this. Is there any other way to make tofu puffs than deep frying.
Thankyou
Hi Ramaah, I usually just buy them from the Asian grocer – N x