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!)
I can not thank you enough for thia recipie. It ia amazing. I love making it and i love eating it even more!!!
That’s so terrific Regina! Thanks for letting me know! N xx ❤️
omg Nagi! Im so excited that Ive found your recipe!I looooooove a good laksa so I have already saved it and cannot wait to make it! Your whole ‘essay’ 🙂 was so enjoyable to read and I could just imagine how beautiful this Laksa is, I almost could taste it in my mouth hehe! Thank you for being so passionate and creative – it resulted me smiling the whole time while reading this recipe. Very “yummy” photos!
Tasty Regards,
Evelina :))
Thanks Evelina! Hope you do try it – and LOVE IT! 🙂 N x
AMAZING!! It was sooo yummy that my all work colleagues wanted to try it just from the smell of it!!!
I think its time to try your other recipes…… :)))) x
Thank you for the review Evelina, it’s so terrific to hear you enjoyed this! N xx
Love laksa , and make up my own, however you have given such detailed and loving advise , – going to follow your instructions – thanks for your “how to instructions” and your obvious passion.
You’re welcome Carole! Glad you’re enjoying my recipes. N x
Hi Nagi, my husband has been craving Laksa for months and as we live in a rural town in Australia there are no Malaysian restaurants within a 2 hour drive.
I cooked him up a storm tonight using your recipe. So very delicious so I thank you so much for sharing.
Next I will impress my children with this fantastic recipe.
I’m so pleased to hear you enjoyed this Kerrie! Thanks for letting me know – N xx
This Laksa recipe is Fantastically delicious. Love all your recipes. Making baked fish with lemon cream sauce for my mothers birthday tomorrow night for dinner. I can not wait.
Thanks for the great review Jodi! I’m SO pleased to hear you enjoyed it! N xx
I just love this recipe.I was born in Burma and as such have enjoyed Burmese food.Laksa with coconut is almost like Khaukswe which one can describe as a staple food along with Mohinga which is more on the savoury side.Still thanks a million for your recipe.
Oooh! I love hearing that Robert, I must confess I do not know much about Burmese food but I worked with a Burmese colleague once and he used to bring extra food because I was always drooling over what his wife put in his lunchbox!!!
I made this Laksa yesterday for the first time, for my contribution to our “Soup Sunday” lunch after church (about 150-200 people) and it got great comments. I multiplied the recipe x4 and used Ayam paste – it worked so well and I could make it gluten free with rice vermicelli which was a big bonus. I will definitely be using your recipe again!! Thank you xx
I’m so happy to hear that Bron, thanks so much for letting me know! N xx
For the chicken stock, is that home made? or just like a boxed one?
Hi Richard! Homemade is always best but for recipes on my blog, I must admit I usually use store bought – simply because I reserve the good stuff for special occasions! N x
Came across your blog last night when searching for Laksa recipe – took a trip to Asian supermarket and got everything you advised – and what a success!!! Added few prawns and did with chicken – was super delicious! Loving your style – thanks Nagi – tonight trying your beef ragu!
Whoot! Love hearing that Heather 🙂 I hope you love the ragu! One of my all time personal favourites 🙂 N xx
Recipe was a hit! Thank you so much 🙂 I Trialled a different recipe the night before we hosted dinner from another site and it didn’t hit the mark with me or my husband. The next morning I took the chance of following your recipe – just had to get a few extras. So glad I took the chance, it totally paid off!
That’s fantastic to hear Lynda! Thank you for letting me know – N xx
Amazing Recipe… thanks for sharing..
Terrific to hear Mehrena! Thanks for letting me know! N x
After searching the internet for a great Laksa recipe we decided to try yours….. and it definitely didn’t disappoint ! Perfect combo of flavours and a great amount of heat! Everyone fully enjoyed the meal and I feel like it was a great success for my first home made laksa experience. Thanks for the awesome recipe!!!
I’m so pleased to hear that Vicki! Thank you for letting me know! N xx
Hi Nagi,
It’s been a while since I posted. but another fantastic recipe. The Laska paste that I get in Toronto is extremely hot but so good. Perfect for my son and I. I agree with you about adding garlic, ginger and lemongrass to brighten the flavors. I always sautee my chicken as I’m not a fan of the texture of chicken when it’s boiled but saved the bones for the broth. I also love the contrast with the 2 different noodles. Thanks for posting.
Hi Brian! I’m so pleased you enjoyed it. And glad to hear the Laksa paste you get is HOT! It’s the only way, in my opinion 🙂 It’s not hot enough here!
Nagi could I make this a day or 2 before serving. 6 house guests for 3 days, I am desperate
Perfect for preparing ahead Colleen! Make the chicken and broth, you could even soak the noodles and drain. Then assemble to serve!
Thank you Nagi you were exactly right when you said this re ipe is restaurant quality! My husband just described this as ‘memorable’ and better than any restaurant! Instead of tofu I used prawns (10) and about 200g of fish (ling from new zealand) rather than chicken using the ayam paste… Perfect with your enhancements … I pale adelaide hills rose topped it off.. Thanks for making a great Saturday night…
That’s so fantastic to hear Lou!! Thanks for trying my recipe and taking the time to come back and let me know you enjoyed it! N xx
When I used to study in Darwin they had the most amaaaaazing Laksa. I am also addicted. They used to have the toppings on the side to help yourself. My fave topping is roasted peanuts.
Oooh! Darwin is a melting pot for great Asian food!!!
Try Pantainorasingh brand chilli paste with soya bean oil. I think it has an authentic taste. Will try and load picture of the jar
I will keep an eye out for it, thank you!
I have a question. I didn’t see anyone else asking this but is the amound of Por Kwan Laksa Paste correct at 1/2 cup? The jar is 7 ounces. 1/2 a cup would be over half of one jar of paste.
I love your photographs!
Hi Bobi! I used 175g which is 6 oz out of a 200g/7oz jar. So I don’t use more than one jar. I measured it to be 1/2 cup, which is 125 ml / 4.25 oz, because it’s denser / heavier than water. But all pastes differ in strength, what I do is measure out 1/2 cup, per recipe, to saute then at the end, if I used a weaker paste (which some of the supermarket brands are), then I just add another dollop or two straight into the broth. Hope that helps!
Thanks for sharing your laksa recipe i can’t wait to make it looks delicious i’m a real fan of Laksa i love the flavours.
ME TOO! I wish I had some for tonight, it’s a cold evening! N x
Hi Nagi. Made laksa for the first time last night, using your recipe. Now the family want it again… Fantastic recipe, very clear, so simple, and tastes so good! Thank you.
Fantastic! So pleased to hear that Graham, thank you for taking the time to come back and let me know! N xx
Hi Nagy – from a fellow laksa addict of over 40 years. My first and still favourite laksa is from The Malaya restaurant in Sydney – in George St for decades and now in Lime St at Darling Harbour. I will try out your Parramatta favourite when I am there next. The Malaya serves their laksa with cows milk – not coconut milk. It’s lighter but still great spicy punch in your mouth flavours. My stomach reacts negatively to full on coconut milk sometimes but never to the cows milk version. I have also used the Prima brand Laksa paste and prefer it over the much blander Ayam. The Prima range at my local Asian grocer is however approximately twice the price of Ayam. When ever I use the Prima base sauces eg the peanut sauce in Satay, friends who spend a lot of time in Indonesia and Malaysia always compliment me on the authentic flavour and want more. Finally, if I am lazy or pressed for time, I buy a free range already roasted chicken and de- flesh it. I always have chicken broth from carcasses in the freezer so that accelerates prep time. Finally, I love the oily red/orange globules that glow in laksa when I stir in the extra chilli paste on top. My mouth is watering and I am off the make laksa right now.
YES to The Malaya!! That used to be a firm favourite of mine for big group gatherings with both friends and work 🙂 Their laksa is fantastic. Temasek in Parramatta is much richer and the stock is far more aromatic. The other laksa place I have a massive weakness for is Malay-Chinese on Hunter St in the city. Over lunch hour, the lines are INSANE!!