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!)
I cooked this last night with green prawns and the family just loved it. I made the chilli paste and it was just the best. The flavour was delicious and I will be making it regularly. Love your recipes!!
I’m so happy you loved it Angela!
I’m making this tonight! I’ll let you know how it goes. Also live on the northern beaches and it’s hard to get authentic Asian food here. Will definitely try Parramatta!
Wonderful food.
Nagi, Every time I go through Sydney I stop at the Malaysia Laksa House in the basement of the Queen Victoria Building and have my soup. This is as close as I’ve been able to find to that recipe. Thanks much!!!
A little too spicy for the boyfriend but I LOVED this. I like spicy food. Nothing too hot but this was spicy enough to give a kick and make my body temperature increase but not enough for me to not be able to taste anything or have a long after burn in my mouth (or somewhere else tomorrow perhaps haha).
This is better than almost every place I’ve gone to eat Malaysian laksa.
Highly recommend!
I’m so happy you loved it Tegan, you can always hold back on the laksa paste and then add the chilli to your bowl later to cater for your boyfriend ☺️
Navi, Thanks for sharing this recipe. Made this for dinner tonight and my family loved it.
I’m so glad you loved it Shweta!
Wow this was delicious. So happy to have tried it as I always thought Laksas would be too much hard work.
Family was impressed 😋
Thanks Nagi
You won’t look back now! I’m so glad you loved it Karin ❤️
This is so so yummy, but the portions are huge! I doubled it and it easily will feed 6. Not sure what to do with the rest of the siracha paste after you’ve used 2 table spoons? Would make far less of that next time. But throughly reccomend!
I’m so glad you loved it! You can always store the chilli sauce in the fridge – I never have any left over but I like it hot! 😉
Love love love this recipe and (all your recipes infact!) I want to try and make it for a dinner party next week though for ten people… what if anything can I prepare ahead other than the chilli sauce.. can I for example make the laksa broth or chicken broth ahead and freeze it or would that ruin the flavours? Thank you so much 🙂
Hi Julia, you can make the chicken ahead of time and freeze, I’d just make the broth fresh so the coconut cream doesn’t split – N x
Such a wonderful laksa. I add quite a bit of hot chilli flakes for a real spicy kick and it’s great. I am looking forward to showing this recipe off for guests.
I’m so glad you love it Andie ❤️
This is truly the best Laksa recipe EVER! I only cook it like this now and it never disappoints. I’m hooked on it actually! Thank you SO MUCH Nagi, you are THE BEST!
Woot!!! Fabulous news Maureen!
Forgot to rate! **********
This is eye watering-ly delicious. I’m eating and sobbing right now. Food nirvana once again!
Thanks so much for the great feedback!!
Very good Laksa!
Thanks Rory!
Wow Nagi. This was so darn beautiful. I made this recipe exactly as you suggested and everyone loved it. I have always loved laksa, but never come close to replicating it at home, and I am a keen and adventurous home cook. I always pride myself in not purchasing store bought paste etc and only make my own. This recipe and others from you I have been fortunate enough to read & then try has changed my view and my entire cooking experience, and of course every ones enjoyment of the finished product. A real game changer for me. Thankyou so much Nagi.
Awesome Robyn, I’m so glad you loved it. Laksa is one of my favourites – and anything homemade is so much better than store bought in my opinion!!!
Hi Nagi! This recipe is incredible! After moving out of Sydney to a regional town I’ve really struggled with the lack of diversity in food. Laksa was one of my favourite things to eat and this gives some of the best Malaysian restaurants a run for their money. Thank you for all of your wonderful recipes – please keep them coming!
Thank you so much Nagi! Made this for the first time last night and my boyfriend was so impressed, said it was the best laksa i’ve made and even better than from a restaurant! Love this recipe, thank you!
That’s terrific to hear Billie! High praise 🙂 (For YOU, you did the leg work!! N x)
Thanks for sharing this recipe! I have a bottle of Por Kwan laksa paste and plan to use it in this recipe.
I have noticed that some other brands of laksa paste include yellow curry powder as an ingredient. I like the flavor profile that a yellow curry powder adds to soups, and I’ve had versions of laksa before that seemed to have had a yellow curry powder incorporated in the broth.
When enhancing the Por Kwan paste, do you think yellow curry powder could be a suitable addition to the ingredients used for the laksa broth?
Thank you in advance!
Hi ckmura! Yes I think a touch of yellow curry powder would be a lovely addition. There’s actually different types of laksa’s, some that are more curry flavoured than others so adding it is very authentic! 🙂
Just back from Malaysia so had to try this recipe. It was knockout. The wife was amazed ; ))
Personally I tend not to add fish paste as I prefer to limit the intensity of fish flavour.
Loved th Fried Tofu Puffs, easily purchased from local Thai shop. Have now decided this would be an amazing dish to make for my Vegan daughter & husband!
Hi Nagi,
Thank you for this recipe. My daughter loves my Laksa. Now my family has requested that I make it during our family gathering between 15-20 servings. I hope I can pull it off. My only concern is that here in Toronto it’s hard to find Laksa paste. The only paste I found is the Singapore Laksa made by Asian Home Gourmet in 60 grams sachets, it works well but it’s not cheap.
Por Kwan Laksa Paste is available at Pacific Fresh Food in Pickering for $2.99 a jar. Just picked some up yesterday for this recipe.
Which aisle in pacific fresh food store did you find the por kwan paste?