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 have been to Malaysian restaurants in Seattle but have never seen laksa soup on the menu. I don’t understand why. This is something I must try so it looks like I will be going to my favorite Asian market this weekend. I feel like how Dozer looks .. I am drooling.
that’s devastating Dahn! Laksa is EPIC!
I LOVE your commitment to a good laksa Nagi – driving an hour for a bowl of noodles sounds like something I would do! because who would settle for less than the best, right?! And I’ve had an eye out for a good laksa recipe for ages, so definitely giving yours a go- it is so helpful that I can actually buy the same laksa paste as well with you using Australian products! Do you get the tofu puffs from an asian market too?
Hey Claudia – actually, tofu puffs are sold at Harris Farms – do you guys have them down there???
Hi Nagi! I’m definitely going to be making this! Just saved it to my Pinterest board, can hardly wait to make it! Love your recipes! 🙂
Oh finally, someone who understands my Laksa addiction! I moved to the UK from Oz three years ago, and I can honestly say a good Laksa (well actually, ANY laksa) is one of the things I miss the most. This looks great, and without any decent Asian food here in South Devon, I will have to give give this a try! ?
I hear you Hannah! It would be cruel and unusual torture for me to live anywhere where I can’t get good laksa!!
Oh my, totally drooling over this one!
Thank you Dhanya!
@Fiona & @Dorothy
To make a non seasfood “curry laksa” without having access to many ingredients, you could do the following:
Use homemade chicken stock (1 liter, 2 pints), add cut slices from 2 chickenfilets, let it simmer for 5 minutes and then let it rest 10 minutes more before taking the chickenmeat out of the stock.
Saute 1 finely cut onion and garlic.
Add 2 sliced fresh (or soaked dry red chilies), 1 teaspoon kurkuma (kunyit) and 1 teaspoon corianderpowder and saute till the aroma’s fill your kitchen.
Add the chicken stock, bring to a boil, add 500 ml (2 cups) thin coconut milk and 250 ml (1 cup) of thick coconut milk and simmer 15 minutes on a low fire.
Then add anything you like from Nagi’s recipe 🙂
You’re so wonderful to help out Stef, THANK YOU!!!
My pleasure to share soup recipes Nagi, everybody should be able to taste laksa!
I notice you also shared the Thai curry noodle soup from hapanom.com 🙂
Thanks for your recipes and blog, wish I could emulate your success and by that time I wish that you are still surpassing me big time 🙂
Warm regards,
Stef
You know what Stef? Blog from your heart, take pride in your work, if you truly love sharing your food with the world, it will happen. You will always work to better yourself, always strive to improve. 🙂 N x
*huge smile* Without pho and laksa life would not be worth living methinks!! Prepare laksa about 1-2x every fortnight [in spite of the fat and salt] and try to make time to make my own laksa paste. Usually do use coconut and hokkien noodles and, for me your ‘optional’ garnishes are all mandatory! And I do like mine ‘spicy’ . . . SO, Dozer: has he just seen a fishy critter he would love to catch for supper or . . . I hope not, is he queasy on a smooth sea . . . ??
You ROCK Eha!!! I am so impressed you make it that often!! Dozer was dying to leap off the wharf to chase after the fish. Sigh. Every day I have to deal with wet dog!!!
This soup does sound amazing. I know I’d like it, but am not so sure whether or not my husband would. So I’m not sure I’ll get to try it. But I’m definitely saving the recipe.
Hope you do try it Susan!!! 🙂 N x
Your photos are brilliant & this looks SO delicious. However, I’m deathly allergic to seafood. Any suggestions for a substitute for shrimp paste if I make my own laksa paste? Would it be crazy to grind up some capers instead or would it change the flavor profile too much? For fish sauce, I usually sub liquid aminos & that seems to work pretty well. Thanks for the lovely recipes & adorable Dozer pics.
PS. Am enjoying your mom’s blog too. Any chance she has an okonomiyaki recipe to share (sans prawns)? 🙂
Fiona – I just remembered this recipe: http://hapanom.com/spicy-thai-curry-noodle-soup/ My friend Katherine. It is incredible. I am obsessed with it! Just skip the fish sauce and use soy sauce instead
Hi Fiona, thank you for the compliments! I am sorry to say that I don’t know how to make this seafood free 🙁 I’ll have a think though because there MUST be some good vegan curry paste recipes. Yes she has an okonomiyaki recipe and I have told her to share it soon because so many people have asked for it!!!
I swear to Goodness that you and I are twins separated at birth. Laksa is my obsession too! I am currently loving the laksa from PappaRich, and it’s not because my friends own the outlet in Pitt Street Mall (and their restaurant at Broadway). I have to say that I do love a good vegetarian laksa – crunchy veggies coated in the gloriously rich and delectable coconut soup.
It’s just after 9am and I want a big steaming bowl of golden soup!!! Must treat myself today and go out for lunch. I’ll have to make yours on a weekend and eat and slurp until I can eat and slurp no more.
You crack me up, I just saw your IG this morning! you really did go and get your laksa fix!!
OMG that sauce… i think i could drink it. LOL! so good and looks so amazing in the soup!
Oh baby!! Have to make this. I’ve had other soups that seem to be a variation of this, so I know I’ll love it!!
Love Dozer’s tongue! 🙂
His tongue is ridiculously and abnormally GIANT!!
I’ve never heard of Laksa let alone tasted it but I’d certainly love to try. I’ll have to start looking around for the ingredients. We loooooove spicy!
I absolutely 100% promise you will LOVE this Marisa!!!! It is to Malaysians what ragu is to Italians!!!
Laksa is one of my ultimate favourite comfort food, especially during rainy days! I’m missing this soooo much – you are torturing me! 🙁 I’m currently residing overseas and it’s hard to get a quality paste or the ingredients (like tofu puffs) here! Yours look incredibly good and delicious!
I know, right?? Laksa is just the BEST!!!
Nagi, your Laksa looks divine! Like a thousand times YUM divine!!!
Thank you so much Fida! N x
I am Malaysian, but living in Denmark and just looking at your gorgeous pics of laksa…I am drooling.
I hope I have the patience to do this myself. Not sure if I can find laksa paste in the Asian stores here, but you have inspired and tempted me enough to go search 🙂
Wish me luck
Hi Santhi! No good laksa in Denmark? 🙂 I drool every time I see, think or smell laksa. I am that obsessed! Hope you can find the paste…..
Hi Nagi,
Laksa with or without coconut in Malaysia… all depends on where you are 🙂
The version you mention without coconut is typically the Penang Laksa version (see the 2 versions at pompoensoep.com/kokosmelk.html), and is mostly served on the Island of Penang in Malaysia. Hence I call it rare since soonest I leave Penang 🙂
And rest assured, nothing wrong with driving 1 hour to get a good meal, we do that all the time here in Malaysia 🙂
Happy to hear you have one Laksa place so nearby in Sydney and… do know your laksa really looks as if it was served here in Malaysia 🙂 (for some reason I don’t manage to click and give it a 5 star rating)
Warm regards,
Stef
That is just about the best compliment I could expect Stef! Thank you! 🙂 I am convinced it’s an “Asian thing” to drive so far for food…..
This sounds wonderful. My mouth is watering. But the sodium! Any way to lower it?
Hi Linda! I would leave out the fish sauce and use low sodium soy sauce instead 🙂 Hope that helps!
NAGI! It’s like you’re intent on me dying of joy!! This soup is my youngest daughter’s LIFE. When you describe your love for this, multiply that with the hormones of a 14 yr old! She likes it SPICY. I *must* modify my menu for the next week, and my grocery list, so that we’re eating this ASAP. Goodness Nagi, I really don’t know what I would do without your recipes!
Your daughter has good taste! You raised her well!!! (Actually, it sounds like she has MY taste!)
I did indeed! If I hadn’t made it IMMEDIATELY my daughter would have orchestrated a mutiny! This is her FAVOURITE food EVER. Well, this & nachos with refried beans. There is a place in town that makes this soup & she BEGS for it. She definitely has your taste. Thank you so much for this recipe, it’s a keeper!
Oh I have to tell you. My spouse, Garry, loves trying to find ingredients with me. We’ll go through the aisles meticulously to see who can find it first. The recipe that requires chipotle peppers in adobo sauce took us to two stores. This laksa paste took almost twenty minutes of searching & he found it! Garlic chives still elude us.
I love it!! We are so alike!! Today I hunted down a specific Asian chilli sauce I was after, I had to go 2 two different stores and show the non English speaking staff photos of the jar!!! PS Garlic chives – normal chives + garlic, I do that sometimes. Even finely chopping scallions + garlic gives similar flavour. 🙂 N x
We had this for supper tonight. We’re all currently deceased with joy & sated tummys!! Absolutely the BEST!! We actually all sat down & talked about how delicious this is. Mmmmmm. You’ve hit a home run Nagi!! <3 <3 <3 from Canada.
SCREECH! You made this already??? You are the BEST Josie, I am so glad you enjoyed it!!! N xx
OMG Nagi…I just had a big bowl of homemade Pho and now I want THIS!!!! It looks absolutely divine darling!!!!
eerm….BEEF Pho my dear??? 😉