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!)
Nagi thank you for putting up amazing recipes! I love trying new recipes and always try to find it on your blog first!
This is just another great one which I will be making over and over again. xx
You’re so welcome Stuti! So glad you’re enjoying them 🙂 Especially this one!! N xx
This broth was amazing. I made my own laksa paste and followed everything else in your recipe. Love the heat. I’d never eaten Laksa before, but this will now be a staple in my household. My kids gobbled it up and now want the leftovers for a snack. It is addictive! Thank you!
Wow you made your OWN laksa paste?? 🙂 N xx
You have changed my life! I have been a laksa fanatic for almost 20 years, with Temasek being my temple. Nowhere else have i had laksa as good as theirs. But i must say that this is by far the closest I’ve had to it. If you had their spring rolls and fried haianese chicken rice with this, it would definitely be a meal fit for a last supper lol… in my mind You’re a culinary genius! Thank you so much…
Love hearing from a fellow Laksa lover!! Hainanese chicken is on my list…. and I’ve already done spring rolls, but I must confess I’ve never tried theirs! N x
Nagi I love this recipe. Your website is one of the sole reasons why I have learned to love cooking.
I love hearing that Josh! Fun sharing good food with people from all over the world 😇 N xx
I never comment either, but what a perfectly written and Laksa inspiring article! Anyone could jump from his chair to go Asian ingredient shopping just from reading it.. I’m glad to have come across it as I just returned from Singapore where I invested a humble 3.50 S -dollars for a bowl of the zesty stuff at a hawker street stall- in what turned out to be a life changing event. Holy basil! Holy prawn! And Holy mackerel! If that noodle joint got a Michelin star then this place should have three stars. Daily consumption wouldn’t be enough, and so … my new obsession begins! Thankyou for posting your recipe and writing so nicely. I look forward to making it 🙂 (Vague directions to the hawker stall I visited in Singapore would be taxi to closest MRT station to Wild Wild Wet water park, on the outside of the shopping mall there is an outside hawker strip around the corner from a coffee shop- somewhere in the middle is the unobvious servery- forgot to take pics..too busy eating!).
I don’t often comment on blog posts but SHUT THE GATE. Made this Laksa and it was amazing. Also this is just so well written and I loved reading about it almost as much as making it then devouring it. Just awesome !
Your message made my morning! LAKSA IS THE BEST!!!! N xx
Thank you so much. There are many versions, but I find yours to be one of the very best. I’m now addicted☺️
Love hearing that Darreaux! So glad you enjoyed this! N xx
I’m an Australian living in Switzerland and I miss laksa so much. I was searching for a recipe and here it is! I’m going to head to an Asian grocery and see if I can find what I need 😊 thank you thank you thank you
Hope you find everything you need Emma! 🙂
Found this recipe the other day, now making again tonight. We can’t get enough of this laksa!! Will definitely be on our regular dinner menu from now on 😀 thanks so much for such a great recipe!
You sound as obsessed with laksa as me!! Love it! 🤣
Thanks for posting. It came out great! Next time I want to try to make it vegetarian – could you suggest a vegetarian laksa paste?
Thank you!
I’m vegetarian and also allergic to seafood, so I have to be extra careful with the pastes I use. After searching high and low for a vego laksa paste, I’ve taken to using a red curry paste for this recipe and it comes out great! The flavours are very similar and it’s quite easy to find red curry paste without seafood in it.
I also use Quorn Fillets (cooked as per the recipe) instead of chicken.
This meal recipe is a firm favourite in our house 🙂
Hi Shradha! I’m sorry but I don’t know of one! 🙂 N x
Thanks for doing such a great job Nagi.
I just finished the recipe and it tastes great. The only challenge i had was making it saltier using fish sauce.. at a point just stopped adding fish sauce and added regular salt thn called it a day.
The flavor profile is v interestimg and full of personality.
It tastes v close to what i had in spore in the past.
Grea job and respect for your pro dedication.
Dan
I love hearing that Dan!! Thanks for letting me know – N x ❤️
Beautiful recipe Nagi! We ended up using an Australian made laksa paste, recommend by our local Asian grocer for its extra spice. Tropicana is the brand.
So pleased to hear that Sam! Thanks for letting me know – N x ❤️
Oh. My. Goodness. I have just died and gone to food heaven. I am not talking about this particular recipe, I am talking about your whole website. I have just spent a good 2 hrs looking through it. There is not a recipe I don’t want to make. I LOVE that your number 1 priority is flavour and preparation from scratch. Real food! And who said real food is slow food?! If food is slow it will often have all of its nutrients cooked the hell out of it! (Though that is not always true, I concede). I love the Japanese food section! I assume this is your mom, Nagi? So excited to have found this! I am a seasoned cook, so not too many things foodie excite me any more, but I love your site! Many, Many thanks! Keep some of those vegetarian recipes coming too! I feel sad for the poor animals we slaughter when we don’t have to. Just personal preference. Thank you, Nagi!
Hello, Thanks so much for this recipe!! I intend to make it asap. There’s a little restaurant I go to just for these noodles and been searching everywhere for a recipe of it!! I was wondering, is the broth suitable for freezing? So i could batch cook it and reheat it for a quick noodle fix. 🙂
This is the best recipe. I have made it 4 times now and added Ling for protein. It is so, so yum. Love it, thanks for the recipe!
Took a trip to Singapore and Malaysia earlier this year and we discovered Laksa through our travels. Got back home to Malta and I started searching the web for a good recipe. I just loved the way you present your recipes, well organized, beautiful pictures and nutritional facts included (Although, I scrolled right passed them for this one).
Your Laksa came out great and tasted just like the ones in Malaysia, probably even better. My wife and daughter were really impressed how good it tasted. Thanks a lot for sharing .
Will definitely be trying more recipes from your website.
Love hearing that Rod!! Thank you so much for taking the time to let me know – N x ❤️
I found you’re blog on a google search, and I’m so glad I did! I am with you in the spontaneous Laksa cravings, though I’m lucky enough to live fairly close to a very good noodle place (and it shows, unfortunately) I tried this the other day with the ayam paste and it was almost as good as Mr Lee’s, which is high praise, I promise! This is definitely a good meal for showing off to guests with, and it reheats well too. I’ll definitely be raiding your blog for more.
Best laksa thanks !
Love hearing that Matteo! Thanks for letting me know – N x ❤️
I am now making this soup every weekend. Thx for the recipe. Amazing recipe
LOVE YOUR ATTITUDE! 😂
Hey there! I’m Malaysian and must say that this looks really good! I was wondering if you have a recipe on how to make the paste from scratch?
Thanks!
Hi Mark! Not yet…. 😂
Paste from scratch please