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!)
Made this tonight, added prawns and scallops. Sooo good!
YUM! Sounds amazing Gabriella! N x
Love this recipe. Will probably be having it every week during winter 😂. Will you post your homemade laksa paste recipe? Would love to make it in bulk!!
Oh my! This was fabulous. My husband and daughter sat down at the table and said it looked like the Laksa you would find in a Melbourne Malaysian restaurant! So so good. We live in a small country town and couldn’t get fresh lemongrass so used the paste instead. Will make again!
I made this for the first time after planning for this recipe for a while. It was the best Laksa I could ever imagine to make at home! I didn’t make the chicken broth but used store bought bone broth and then added shrimp at the end. It was spectacular and I can’t thank you enough!
I haven’t looked through the comments to see if this is here already but the recommendation for the paste has peanuts in it!! I didn’t notice until i was through cooking it and took a taste and had a small reaction. I’ve never had an issue with peanuts being in laksa so I didn’t even think to check.
Ayam doesn’t so I’ll give that a go next time but the recipe was well received by my family who don’t share my allergies 😅
Such a great recipe and love the info about the best laksa paste to use; it really made a difference and gave me confidence that the soup was going to taste like the ones I’ve had a my favourite laksa places. Thank you.
Thank you for this amazing recipe! My Aussie husband says it’s just like laksa from Sydney. We love this recipe and can’t thank you enough for sharing it!
Delicious and on the family repeat list!!
Hi Nagi! Love all your recipes, they have always been a banger. Question about what brand of store bought chicken stock you would recommend for this? I’ve tried the Western-style ones and while they taste fine, I find they detract a bit from the Asian-ness of a dish sometimes. I think it’s the herbs they use.
This recipe is amazing!! I’ve made different versions of coconut curry noodles before but nothing has came close to this. Don’t skip the step on sautéing the laksa sauce – definitely adds more oomph to the soup. I can’t wait until I make it again! So delicious!
First off can I say I think i love you! Your recipes havens failed me yet!!
I’ve never been brave enough to make laksa before..I made this on a cool rainy night for my mum and I and I am in awe.
If you live in Sydney and know Jimmys Laksa……THIS TASTES EXACTLY LIKE IT!!!
I ended up making a couple changes, i ended up just getting chicken stirfry pre cut and browning that before putting it into the broth to finish cooking…It was so tender and juicy! I am also lucky enough to live near an asian supermakert and found the Por Kwan Laksa Paste and i do believe that made all the difference. I also used both vermicelli and Hokkien Noodles to give me that extra authentic restaurant laksa and my favorite part is the tofu puffs.
I did find it incredibly salty so i added in sugar and light cows milks and extra lime juice. Cannot wait to make this on the regular in Winter!!
Hi Nagi. I’m cooking laksa tonight but am unsure what other chilli sauce to use. I don’t like Sriracha. I have lots of different chilli sauces … Could I use the crispy chilli oil by Laoganma as a subsitute? Many thanks! Love your recipes.
This soup is AMAZING. Amazingly delicious, satisfying, and EASY. Great laksa is hard to find (I’m in the Bay Area in CA).
I used “Woh Hup” brand laksa paste and it worked wonderfully. I recommend minimally doubling the recipe because you’ll always want more.
This is my first time commenting on any recipe ever but I really love all the recipes I’ve tried from Nagi and felt compelled to express it. Nagi’s instructions (I especially appreciate her *notes*) make these recipes fool proof and give us options if we can’t find the exact same ingredient locally. You can tell these recipes have been developed with a lot of care and detail. Thank you, Nagi!
Ok….this is FREAKING AMAZING!!! I made this for my clients and they are still talking about this recipe. I had a hard time finding Laksa but after the 3rd asian market Bingo!! This recipe is easy to follow and damn good!!!
This is a perfect recipe.
I found the recommended laksa paste.
My lips are still tingling.
Thank you!
One of the best laid out recipes I’ve seen. Well thought through and easy to follow. Was delicious!
Made a stock using a chicken carcass and used store bought roast chicken meat.
Will you adopt me Nagi?!
Honestly, your recipes always hit the spot. I love how you share the bests brands to use. I made sure I used the laksa paste you recommended and it was delicious. I’ve never had a tastier laksa than the one at Red Chair in Subiaco in WA until now. This was so close to it! I just added some seafood too. Now I can enjoy it at home when I can’t make the trip out. Thank you!!!!
Would this work with duck? I really wanted to make a duck recipe tonight but my sis has requested laksa too 😛 duck curry? thanks i love your recipes!
Wow, what a great idea!! I will have to try this with duck!
YUM! Fab idea and it will work nicely! N x
Nagi. This was truly excellent! Thank you.
Nagi – you have both enriched my life and ruined it a little by introducing me to Laksa! After drooling over your description of Laksa I made sure to visit a great Malaysian restaurant in Sydney when I visited Australia on vacation two years ago. It was as amazing as you promised – and of course I brought back some of your recommended laksa paste to make it at home. I even bought tofu puffs (which I couldn’t find at home in Oslo, Norway at the time) at a different trip to Amsterdam! It turned out delicious, and my boyfriend loved it as well.
Now, however, we are all out of the Laksa paste I bought, and I can for the life of me not find it anywhere! I have tried in several European countries at this point (not since March of course), and have had no luck. All I really want to make at home now is a spicy, amazing hot bowl of Laksa.
Do you have any suggestions or recipes for how to make Laksa paste from scratch? We would be so happy if we could be reunited with our new favourite dish!
Thanks for all the great, entertaining content and delicious, reliable and thorough recipes you post. You have brought us, and so many more I am sure, so much knowledge, self confidence and joy for years.