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!)
Second time making this recipe. Paired with your lemongrass chicken recipe. Amazing flavor!!! I added a wee bit of brown sugar to the broth but followed everything to a “T.” Even the fun spongy tofu puffs. You will not be disappointed with the efforts. Thank you, Nagi!!!
Hi Nagi!
Can I use green curry paste? Does it make any difference to the other ingredients added?!
Cheers!!😁
Hi hun! Sorry to say green curry paste won’t work in this 🙂 N x
This looks delicious but I would never use a shop bought paste (I’m also in the UK so not sure it would be available anyway). Can you tell me what spices you use if you make the paste from scratch? Thank you
Last night I made a prawn laksa with this paste mix:
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
2 small onions (about 190g/7oz), peeled and chopped
50ml/2fl oz coconut milk
2.5cm/1in piece of fresh root ginger, peeled and roughly chopped
2 garlic cloves, crushed and roughly chopped
2 stalks lemongrass (about 25g/1oz), roughly chopped
2 chillies, seeds removed, roughly chopped
1 tbsp fermented shrimp paste
And the broth with this:
400g/14oz uncooked de-veined prawns, with tails on
4 tbsp vegetable oil
350ml/12fl oz coconut milk
500ml/18fl oz organic chicken stock
2 dried kaffir lime leaves
1 tbsp brown sugar
3-4 tbsp fish sauce
2 pinches cracked sea salt
2 pinches of freshly ground black pepper
100g/3½oz dried vermicelli rice noodles
1 large lime, juice only
chilli seasoning (powder or flakes), to taste (optional)
80g/3oz beansprouts
1 large spring onion, sliced on a deep angle to 1cm/½in pieces
salt, to taste
large handful of coriander leaves, to garnish
1 large lime, sliced into wedges, to garnish
Wow that sounds amazing! Probably more like a Thai curry rather than laksa paste 🙂 I don’t have a recipe but I recall there are a few other things in it like candlenut 🙂
Thank you very much Nagi. I am also very fond of Laksa, may be more than you… though i am not Malaysian. just need to know- can i use farmed Tofu instead of fried one?
Best Regards
Tania
I’ve never tried farmed tofu, sorry Tania!! 🙂 N x
Absolutely awesome. It is now in my regular rotation. My wife and I absolutely love it. I really love your recipes and have just printed out your “Epic Chunky Beef and Mushroom Pie” recipe. I always cook with my two boys on the weekend and asked one of them what he wanted to have as “footy food” while watching the West Coast Eagles hopefully win on the weekend. He said “steak and mushroom pie with chips”. I googled it and your recipe came up. After how great the laksa was I am really looking forward to having the pie tomorrow. Thank you Nagi!
Glad to hear you enjoyed this Alan!! Thanks for letting me know 🙂 N x ❤️
Thanks Nagi. Long time laksa lover here too. The chilli paste if it hasn’t been mentioned already is known as sambal. There’s many types but all tasty. I’ve never made it myself but I imagine most Malaysian restaurants have their own. Melbourne has some of the best laksa anywhere. Flemington is laksa central but so too near the Vic market on Elizabeth St. It’s hard to go wrong with any of these especially Jade Kingdom in Mcleod or Chef Lagenda and Laksa King.
Love that you enjoyed this Andy! Thanks for letting me know – N x
This was my first laksa, definitely not my last. Thank you for this lovely recipe.
That’s great Andi! Thanks for letting me know! – N x ❤️
Looks amazing
I see lots of restaurants selling this on their menus
There sure are! 🙂
Oh.My.Goodness! This rocks! Thanks Nagi. And not only for this, it’s the fifth of your recipes I’ve tried and they are all next level!! Only wish I’d discovered your page earlier. Thanks again!! Xx
Glad you loved this Bea!! Thanks for sharing your feedback! N x
Best laksa I ever made. Excellent recipe. John
High praise! 🙂 Thanks John! N x
Thank you Nagi, for sharing this beautiful dish!! We travel 4 hours round trip to go to our favourite Thai restaurant, our friends always order a Chicken Laksa (I was yet to try one) so I thought I would try your recipe. I made the batch to serve 10, and let me tell you, there were delightful satisfied slurps the entire way through our meal. 5 of our guests love Laksa and said this was a definite winner, a true authentic flavour!! My husband has requested this as a weekly meal..
I love your website, very user friendly, I found your recipe set up easy to follow and really appreciated the list of notes. I look forward to entertaining with many more of your scrumptious recipes xx
Love hearing that Jodie! Thanks for sharing your feedback! N x ❤️
Just made this and it was amazing! As good (if not better) than restaurant laksa!
I don’t eat meat so I just used veggie chicken stock (the massel brand is delish), and topped it with lightly steamed broccoli, broccoli stems, carrot, snow peas and capsicum. So filling and tasty – thanks Nagi!
🙌🏻 🙌🏻 LOVE hearing that! Thanks for letting me know Marija! N x
Made it last night. It was delish. We finished off the entire pot of goodness. Thanks for the recipe. You are amazing.
This was amazing ! Even better than what you buy at restaurants! I quadrupled the recipe and it was perfect. Can’t wait to try your other recipes. Thank you so much 😊
That’s terrific Toula! I’m so glad you enjoyed this one – thanks for letting me know! N x
Hello!
Your recipe sounds amazing and would love to try it out! But I’ve got a question, I’ve got 6 people in my family, so is it okay to triple the ingredients of your recipe?
Thank you
Very yummy and filling!
That’s so great to hear Tasha! Thanks for letting me know you enjoyed this! N x
LOVE this! I use home made chicken stock (usually have a stash in my freezer) but add green prawns as my protein (cook in a flash!)…Don’t have a nearby shop that sells tofu puffs so omit those and also find fresh beanshoots hard to come by but add carrots and broccoli stems cut into matchsticks for a veggie hit. My teenage daughters LOVE it – I can have it on the table in 20 mins or less. A one-bowl meal full of deliciousness and goodness.
Your website is awesome- I particularly like your recipe notes, explaining your preferred brands etc. Can’t wait to make more of your recipes but this is already a regular favourite. Thanks ;-))
That’s so great to hear Helen! I’m so happy to hear that! N x ❤️
This recepie is so amazing!!! I’m so glad I can make laksa at home now 🙂
Will definitely make this over and over again!
Thankyou thankyou thankyou so much
Xx
That’s great to hear Natasha!! Thanks for letting me know you enjoyed it! N x
I loved this. Amongst several foods I’m allergic to coriander and garlic so I left them out – I allow for whatever is in processed foods (laksa paste, chilli jam). Rice vermicelli noodles only for me.
Definitely going on to repeat and recommend. Thank you.
Hi, I am a little confuse with the chicken stock. You said mix the chicken stock with water, and the chicken pieces. It means I should have a chicken stock already made??? Before cooking the chicken pieces?? I will like to know a little more, I have been visitng asian shops and gathering the ingredients, also using amazon etc. Excited to make this laksa.
I am addicted to your recipes. They are sowell well explained and results are marvelous. Thanks.
Hi Olga! So place the ingredients under the heading “Chicken Stock” in the saucepan (ie broth + water + drumsticks) then simmer 25 minutes. 🙂