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 (175g) laksa paste (Note 4)
- 400g / 14 oz 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!)
Absolutely amazing!! Made as written. Was a major hit for supper!! Definitely a keeper!!
Mmmmh, I can almost taste your love for Laksa in your description and I totally agree😊. Thanks for your recipe. I had it first in Singapore where I had half an Egg on it as well as fishballs (like Nico said too), and the strong coconut flavour was there too.
Absolutely delicious! I’d recommend for sure. I’d be happy without the chicken too – but not the tofu puffs. They really add to it and well worth tracking down (and now I know where to find them). Very filling and we found there was definitely 3 filling portions here. Yummm. The Por Kwan is packed with flavour but is not very spicy like other Laksa pastes I have used. For this reason I left out some of the chilli ingredients as we don’t like it too spicy. I will add the chilli ingredients next time
Delicious Nagi! only addition for me was a half boiled egg. Better than Tamasek!
Made this laksa last night from your recipe book , my hubby is a laksa lover from way back & said it was restaurant quality . My hubby also loves a curry laksa . Can this recipe be adapted to make it a curry laksa ?
Legit respect for you foodies, but the Prima Taste instant laksa kit (carried by H-Mart) has such an authentic taste and is ready in 5 minutes. Swap out the noodles and zuzh up the soup w fish sauce and sambal olek and (chef’s kiss) it’s ready for all your toppings, like a soft boiled egg, tofu puffs, shrimp, &c &c &c 🙂
Hello, where is H-Mart?
I am in Australia
Happy to see the Por Kwan endorsement — will try it! From experience, can recommend a laksa noodle that is a rice noodle w the diameter of spaghetti (most traditional in Singapore). And load in your favorite seafood; cockles are done in SG along w prawns. And don’t snub a fresh fishball or fishcake. Enjoy! And thank you!
Forgot to add the stars 🙂
This is the best laksa recipe. My family loves it so much. We use fresh homemade Hokkien noodles that I buy from the Rapid Creek Markets in Darwin. This time round I was lucky enough to get fried tofu from the seller as well. Perfection!
Simply the best recipe ever. Nagi is the best.
Nagi how can I make your laksa meat-free but still impressive?! I worry about it lacking oomph!
Absolutely delicious, and very easy to make.
Thank you for the recipe ❤️
This was so good so worth the effort will definitely be making this again added chicken and prawns just delish! Honestly the best I have had in on long time.
Thankyou
Cooked this and LOVED it however I did a bit of an Oopsie when I added the fish sauce to the broth. Little bit too much but serves me right for “quick splash” and not measuring. Was still good though, just slightly stronger.
Added a few prawns (raw then pan fried quickly with garlic/chilli) and also Chinese broccoli, leaves chopped and added to bowls before serving and thicker stems splashed with water then quickly hit in microwave for 1 minute before adding to the bowls. Yummy!!
I add about a tablespoon of tamarind paste to the soup base to get a hint of sourness. This recipe never fails. Thank you, Nagi!
Cooked this for family dinner tonight. I have never been complimented about a meal as much as this Laksa. I didn’t put all the chilli sauce in, left that for individual users to do. I put everything on the table, family helped themselves and built their own Laksas. Compliments didn’t stop. Even watered some down for 2 year olds, they loved it.
wow!!! made this for my family and they loved it! super simple and good!!! thank u!!!
Ok. So let me tell you how brilliant this Laksa is: We had it for dinner on Saturday night (4 of us – we two, daughter and son-in-law). Son in law quickly gathered all the leftovers and ate it for breakfast. There was still a small bit left and some extra puffed tofu. He gathered it up and ate every single bite again for breakfast before they left for home. Guess this one is on repeat!! Delicious!
I live in western Panama, Central America where often, the only way to satiate food cravings is to make the dish at home. Finding ingredients can be a challenge but despite missing items (tofu puffs among them), this recipe was so delicious and scratched an itch that I’ve had for laksa that lingers from my time in SE Asia, more than 5 years ago. I goofed with a couple steps of the process and it still came out incredibly good! Thank you for this and your other recipes. I have loved cooking from them.
Made this tonight and added some sliced mushrooms and a couple of halved cherry tomatoes. This laksa was the best. Husband said best ever and we have made and eaten a few in our time. Thanks Nagi!