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!)
Thanks so much for the recipie! Its definitely the BEST laksa ne or my husband have had!
Just wondering if I could substitute lamb and lamb broth for chicken, as now I’m out of chicken but I wanna make it again tomorrow!
Thanks Nagi for this recipe. I love laksa and this recipe has helped me make it at home and cater to my dietary requirements. I now make my own paste instead of the supermarket ones but I still use the soup stock component of this recipe. For a fresh twist on the stock, I toss in the lemongrass offcuts into the broth as the chicken is cooking – the chicken itself becomes fragrant and lemongrass flavoured which is a nice contrast to the spicy soup!
Nice tips Kitty! Glad you are able to tweak it to how you like it!! – Nxx
Loved this thanks Nagi. Have been searching for an authentic Laksa & disappointed with most I order in Melb No need now I can make this. 👍
This was delish but soo much funkier than I was expecting! I managed to get the get the recommended paste, I think next time I would use less paste and taste after I’ve added the coconut milk. I added fresh snow peas which were a yummy crunchy addition.
Hi Nagi, if I wanted to make this a chicken and prawn laksa what would I change in the method?
Wow this is the best Laska I have ever had. You are amazing Nagi.Have been following you and will continue to do so. Thank you for sharing the best of the best.
This is an amazing laksa but for me was a touch too spicy! I even used only one birds eye and took out most of the seeds. Don’t get me wrong I still finished it all but would like to know for a milder version, could I use only 1 tsp of the laksa chilli sauce without affecting the flavour?
Hi Nagi, thanks for another amazing recipe. Can I make the chicken stock in advance and freeze it, as well as freezing the shredded chicken? Thx
Yes 100% Michele!! N x
I’m from Sydney but living in Germany and have been searching for a good laksa for years! This recipe totally did the trick – I’m in love! Thanks Nagi!
Hi Nagi,
Question from a Newport local. What Asian grocer do you recommend? You say it’s about 30 minutes away. Where should I go to stock up on all my sauce and paste needs?
Hi Elise, without a doubt head to Chatswood! N x
Found the paste in my local Asian grocer. Ended up with the lemongrass paste and used home grown chillies and lime. I expected much more spicier however was exactly how I like a Laksa. Super delicious and has so much flavour…thanks Nagi 😊
Nagi this is so delicious! I moved back to Adelaide from Sydney in 2017 and miss my weekly laksa lunch so was so happy to find your recipe. I’ve made it four times in the past two weeks…..I can’t get enough of it.
Anyone living in Adelaide can purchase the Por Kwan paste from Adelaide’s Finest Supermarket at Pasadena. Was just there and they have 15+ jars on the shelf….. BUT they also have a MEGA JAR!! Just bought the 454g size for $6. Yay!
Not sure if anyone else has said this but my boyfriend and I are mostly vegetarian so we made this with vegetable stock last night and it was amazing!! Just used 2 cubes and upped all the other goodies so it was nice and rich. Used the same paste and fish sauce so no solution there yet, sadly. We also added some chopped asian greens and green beans straight into the broth towards the end to bulk it up and that was perfect! I would recommend that to non-vegos too if you just want a bit more greenery 😀
My husband is something of a laksa snob, and he loved this! Went back for seconds, always a sure sign he sincerely enjoyed it.
Our German Shepherd loved the extra frozen chicken drumsticks I didn’t use.
Just brilliant. I’ve done this about 4 or 5 times now and it’s so good I no longer get takeaway laksa. I use prawns, tofu puffs and some nice Thai fish balls I found in my local Asian supermarket. Yum!!!!!
My partner cooked this recipe for my friends and I last night and it was a huge hit!
SO good. The only issue we had is that it was too hot for her even after halving the chilli.. so be warned those who can not take a lot of chilli.
Otherwise everyone else loved the laksa and the chilli sauce is incredibly tasty.
I made it and my little brother loved it so i rate it a 5
Wowww. Great recipe! Tried and tested here in Boston, USA
Help, Nagi, what do I do? I can’t get your recommended pastes, but I’m desperate to make this soup! I’ve purchased Valcom as it’s the only paste of it’s type here, I’ve had an extensive look on line at the importers etc, and it looks like no one imports it. From your comment it seems that the problem with Valcom is that it’s too sweet and a bit lacking… I’m wondering about doubling the paste amount, and adding extra lime and salt to balance, maybe some tamarind paste? What would you suggest?
Hi Annemarie, if Valcom is all you can find then I wouldn’t double the paste, just balance it with more fish sauce & extra lime. I find this paste a little on the sweeter side. N x
My life was not complete until I made this Laksa Chilli Sauce. I subbed gochijang for the chilli and eat it with everything I would have used sriracha on/in previously.
Avo or poached eggs on toast with this sauce = heaven!
Oh and the soup was good too!
Like you I discovered a lifetime favourite in Laksa when I was in Australia. That was 20 years ago and I still hanker after the taste! I remember being able to buy Laksa as a ready made soup in a carton. Even that was delicious. I’m going to try out your recipe with Laksa paste here in the UK. Hopefully I can recreate those 20 year old memories for my family!