Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Delicious and authentic Laksa Noodle Soup recipe

Authentic Laksa Noodle Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 1 hour
  • Yield: 6 servings 1x

Description

Dive into the rich and aromatic flavors of Laksa Noodle Soup with our easy-to-follow recipe. This creamy and spicy Southeast Asian soup is perfect for a comforting and flavorful meal.

Ingredients

Scale

For the Laksa Paste:

  • 8–10 dried red chilies (soaked in hot water)
  • 6–8 fresh red chilies (roughly chopped (adjust to spice preference))
  • 2–3 shallots (roughly chopped)
  • 4–5 cloves garlic
  • 2– inch piece of galangal (sliced)
  • 2– inch piece of fresh turmeric or 1 tsp turmeric powder
  • 2 stalks lemongrass (white part only, sliced)
  • 1 tbsp coriander seeds (toasted)
  • 1 tsp cumin seeds (toasted)
  • 10–12 candlenuts (or macadamia nuts as substitute)
  • 1– inch piece shrimp paste (belacan, toasted)
  • Pinch of salt

For the Soup:

  • 2 tbsp cooking oil
  • Laksa paste (from above or store-bought, about 4-6 tbsp)
  • 10 cups chicken or vegetable broth
  • 2 cans (13.5 oz each coconut milk)
  • 1–2 tbsp fish sauce (adjust to taste, or soy sauce for vegetarian)
  • 1 tbsp sugar or to taste
  • Juice of 1–2 limes (plus wedges for serving)

For Serving:

  • 1 lb rice vermicelli noodles (cooked according to package)
  • 1 lb shrimp (peeled and deveined, or cooked chicken or tofu)
  • Bean sprouts
  • Fried tofu puffs (optional)
  • Fish cakes (sliced (optional))
  • Fresh cilantro (chopped)
  • Lime wedges
  • Hard-boiled eggs (halved (optional))

Instructions

Get Started:

  1. If making laksa paste from scratch, soak dried chilies in hot water for 20 minutes until softened. Drain. Toast coriander and cumin seeds in a dry pan over medium heat until fragrant, about 2-3 minutes.

Make Laksa Paste:

  1. In a food processor or blender, combine soaked dried chilies, fresh chilies, shallots, garlic, galangal, turmeric, lemongrass, toasted coriander seeds, toasted cumin seeds, candlenuts, shrimp paste, and salt.
  2. Blend until a smooth paste forms, adding a little water if needed to help blend.

Cook the Laksa Soup:

  1. In a large pot or Dutch oven, heat cooking oil over medium heat. Add laksa paste and cook, stirring constantly, for 5-7 minutes until fragrant and the oil separates from the paste.
  2. Pour in chicken or vegetable broth and coconut milk. Bring to a simmer, then reduce heat and let simmer for 15-20 minutes, stirring occasionally to allow flavors to meld.
  3. Stir in fish sauce and sugar. Adjust seasoning to taste, adding more fish sauce for saltiness or sugar for sweetness, if needed.
  4. Add shrimp (or chicken/tofu) to the soup and cook until just pink and cooked through, about 3-5 minutes for shrimp, or until heated through for pre-cooked chicken/tofu.

Assemble and Serve:

  1. Divide cooked rice vermicelli noodles among bowls. Ladle hot laksa soup over noodles, ensuring each bowl gets a good portion of protein.
  2. Garnish generously with bean sprouts, fried tofu puffs (if using), fish cakes (if using), fresh cilantro, and a lime wedge. Serve immediately with extra lime wedges on the side.

Notes

Spice Customization: Love it spicy? Add finely chopped bird’s eye chilies or a dash of chili oil when serving for an extra kick. If you prefer a milder flavor, reduce the amount of fresh chilies in the laksa paste and ensure you remove the seeds from the dried chilies before soaking.

Vegetarian Delight: To make this Laksa fully vegetarian or vegan, ensure your laksa paste is plant-based (check for shrimp paste or substitute with a vegetarian version). Use firm tofu or tempeh as protein, and vegetable broth instead of chicken broth. Adding roasted vegetables like sweet potatoes or eggplant can also enhance a vegetarian Laksa.

Make it Fishier (Asam Laksa Style Hint): While this recipe is for Curry Laksa, if you enjoy the tangy flavors of Asam Laksa, you can add a tablespoon of tamarind paste to the broth for a subtle sour note. This will bring a hint of that Asam Laksa complexity to your Curry Laksa.

Noodle Variety: Feel free to experiment with different types of noodles. Flat rice noodles or even egg noodles can be delicious alternatives to rice vermicelli, depending on your preference.

Broth Richness: For an even richer and creamier broth, you can use full-fat coconut milk or add a touch of coconut cream. If you find the broth too rich, you can balance it by adding a bit more broth or water.

Freshness is Key: Laksa is best when made with fresh ingredients, especially the aromatics in the paste and the toppings. Don’t skimp on fresh herbs like cilantro and lime wedges – they really brighten up the dish!

Prep Ahead Like a Pro: The laksa paste can be made several days in advance and stored in the refrigerator. This is a great time-saver when you want to make Laksa on a busy weeknight. The broth can also be made a day ahead; just combine everything when you’re ready to serve.

Serving Platter Idea: For a fun and interactive meal, serve the laksa broth separately from a platter of all the toppings and noodles. Let everyone assemble their own bowls exactly to their liking!

Freezing Tips (Broth Only): While Laksa is best enjoyed fresh, you can freeze the broth on its own. Cool it completely, then freeze in airtight containers for up to 2 months. When ready to eat, defrost the broth and prepare fresh noodles and protein. Freezing with noodles and toppings is not recommended as it can affect their texture.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Cuisine: Malaysian, Singaporean, Southeast Asian

Nutrition

  • Calories: 600

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://www.cookscript.com/laksa-noodle-soup-recipe/