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!)
Hi Nagi, thanks for the great recipe. Can you tell me what brand the fried tofu puffs are? Thanks again!
Would it be possible to substitute the laksa paste and if yes, what would work best?
I haven’t been able to find it here in Italy and would love to make this for friends coming for dinner over the weekend!
Absolutely delicious. 10/10
I added ginger and lemongrass slices to the poaching liquid for extra flavour.
Will try coconut cream next time for a thicker broth
Made this recipe for my son.
I dialled back the heat a bit and used coconut cream the second time to achieve a richer broth. I made it with seafood the first time and with chicken and prawns the second time (which we all preferred). The tofu puffs are mandatory!
Will be making again soon for friends. It made 3 generous servings. Delicious!
So, I followed this recipe to the exact, and it turned out SO AMAZING! I had to make my own fried shallots, but besides that, a few steps but relatively easy!
My favorite soup now so addictive 😍
Just a heads up, I have found Por Kwan laksa paste on Amazon. I am in the UK.
11/10 laksa and so worth making. Laksa would have to be my favourite dish so I’ve tasted my fair share of them and this recipe is so delicious. I’ve made this multiple times and agree with the notes about what brand paste you use, I can taste a noticeable difference when I can’t get to the Asian Grocers and have to use the supermarket version.
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
I love this recipe and use it all the time. As a short cut i use chicken stock powder and chicken breast. I also find Richmond curry laksa paste to be more authentic Malaysian with a strong spicy taste. Also Hakka Fried fish slices (or fish balls) are a really delicious addition.
Absolute winner! Just as delicious as when I had my first Laksa in KL many years ago. Cooked this for my husband who’d never had Traditional laksa before and he loved it! Just wish I could have found the right tofu!!
In Darwin we have an annual laksa festival & in all my decades of eating it here I’ve never had it without the two different noodles! This recipe is a delight, delicious & very authentic tasting. I look forward to making it for friends with a few tweaks here & there for personal taste. 🙂
Try this with some pieces of Roast pork belly, the crackly skin with laksa is divine. This coconut broth laksa version is widely available in Kuala Lumpur, but yes, different versions of laksa are available in various parts of Msia, they can vary widely. I simply love the Penang “white” laksa, Penang Assam Laksa and Johore Laksa the latter 2 are fish based, not chicken. I do invite all Laksa lovers to visit Malaysia to try them all, so delicious!
I am well known in my circles for seeking out laksa! I live a good laksa and am known for driving over 100km to seek out a good one.
Now there is no need to drive anywhere. I do add a cinnamon stick, star anise and kaffir lime leaf, I have them and my favourite laksa place in cairns uses them.
This is so good to be able to make at home. I do t always do chicken, something seafood or sometimes I roast a duck and have duck laska.
10/5 up there with my favourites.
Note about laksa paste is spot on too, the only other brand I will use is mudgeeraba spices, but it’s easier to get off the shelves at the local Asian shop.
This is a killer recipe and definitely worth the effort to make the chilli sauce. Also a bit of a two for one as I double the stock step and use it in RTEs chinese noodle soup!
I was blown away when I made this! It was sensational!! I used prawns and barramundi and bought the recommended laksa paste.
I made this again today and used Ayam, which was a bit meh, so put all of the Laksa chilli sauce in of which I had made 1 1/2 times, I put equal parts castor sugar to fish sauce and some coconut cream to finish. Delicious.
The BBC published an article today here in the UK about laksa being the favourite meal in Darwin – so I hunted for the recipe and found you.
Still gathering the ingredients but I’m going to make it for us (me 78 – wife 66) and I bet it goes down a treat.
Obviously no knowledge yet about how it’ll taste but my glands are watering just writing this!
Love your style – your recipes – your Dozer – your photos and everything! Amazing!
PS Lived in Brisbane many years ago (1970s) – visited Darwin (and Sydney) – loved Australia.
You’ll have to return to Darwin some time for the laksa festival. 🙂
Was feeling under the weather and was craving the laksa from a local place but decided to make it myself instead and wow!! Along with the tofu puffs I also added shrimp, fish cakes and squid balls (frozen from local Asian supermarket) and it was delicious! Big fan of your recipes and this one is definitely a winner (again).
Made this last night and it was delicious. I will never buy laksa again!!
Just wondering as to if the broth in the laksa can be frozen? or will it separate? See someone else has asked the same question in February but I can not find an answer.