How to make authentic Laksa Soup! This Malaysian Coconut Curry Noodle Soup can be made with your choice of chicken, shrimp or tofu (or all) with rice noodles in the most fragrant coconut broth. Learn how to make authentic Laksa Paste from scratch, or use store-bought laksa paste– either way, you will love this!
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Meet one of my favorite meals on the blog! This recipe for Laksa Soup – Malaysian Coconut Curry Soup is full of amazing flavor and surprisingly simple to make. The secret to this soup is its flavorful base, and rich coconut broth enhanced with Laksa paste -which you can make from scratch or buy.
Add your choice of protein to the flavorful coconut broth, then ladle it over fresh rice noodles, top with a handful of crunchy bean sprouts, fresh cilantro, and mint, and serve with lime wedges. So much flavor here friends!
It’s a soup that takes you far, far away, and it has been a hit at home when the temperatures are cooler.
How to make Laksa Soup | 2-min video
What you’ll need to Make Laksa Soup:
- peanut oil or coconut oil
- Homemade Laksa Paste (see recipe) – or buy 1-2 jars (7-ounce) of store-bought Laksa Paste – ( I like this brand- see notes)
- chicken stock or broth
- lime leaves
- salt
- brown sugar or palm sugar
- chicken (breast or thigh meat) or sub fish or crispy tofu
- raw large shrimp (or more chicken or veggies)
- coconut milk. Do not use “lite” – and if you like an even richer broth, add a third can.
- lime juice
- fish sauce
- ice noodles
- Garnishes: bean sprouts, lime wedges, cilantro or Vietnamese mint, scallions, sambal chili paste, fried shallots (available in jars at an Asian market)
- OPTIONAL ADDITIONS or Substitutions: Fried tofu cubes, fish balls ( frozen), scallops or other firm fish, clams, mussels, and veggies like snow peas, mushrooms, carrots, bell pepper, chopped spinach or greens
What is Laksa Paste made of?
Laksa paste is a blend of lemongrass, dried chilies, shallots, galanga, turmeric, spices, dried shrimp and shrimp paste, all blended up in the food processor, then sautéed in a little oil to deepen the flavor.
It will take you on a fun adventure to your local Asian market, perhaps introducing you to new ingredients and can be made authentically from scratch.
Or if you prefer, I’ve included an easier, fast “cheater version” as well, using store-bought laksa paste.
Like I said, the easy “cheater version”, is simply to purchase pre-made Laksa Paste in a jar. I like this brand!
Or if you want to make the laksa paste from scratch – it’s actually not that hard and has no preservatives or msg.
If making laksa paste from scratch, just make sure you have all the ingredients before you start.
Laksa Paste Ingredients:
- dried red chilies
- dried shrimp (available at Asian Markets) optional photo above
- shallots
- garlic cloves
- galanga
- lemongrass
- fresh turmeric (ground turmeric is OK, too)
- candlenuts or substitute soaked cashews, brazil nuts or macadamia nuts (soak in hot water 15 mins- optional- you can leave the nuts out)
- shrimp paste (or shrimp sauce) optional, but elevates
- coriander
- cumin
- sweet paprika
- peanut oil or coconut oil olive
How to make Laksa Paste
Step 1:
Soak dried red chilies and dried shrimp in boiling water for 20 minutes. You can leave out the dried shrimp but it will lack its beautiful authentic depth. The dried really shrimp elevates this soup. Use 3 chilies for a milder version. 5-6 for spicy!
Step 2:
While they are steeping, chop up the rest of the Laksa paste ingredients- shallot, lemongrass, garlic, turmeric, and galanga, and place them in a food processor.
Be sure to finely chop galangal root, turmeric root and lemongrass.
If you can’t find fresh turmeric, ground is fine.
Tip: For catering, I go through a ton of lemongrass – so I buy it pre-chopped and frozen at the Asian Market. I divide it up and keep it in the freezer, pulling it out whenever I need it.
Step 3:
Add the shrimp paste or “shrimp sauce,” for added depth.
Needless to say, if you are not a fan of fishy dishes you may not love this. But if you are like me, and love anchovies and fish sauce . . . you will love this, too. 😉 It really adds depth and elevates!
Step 4:
Add the drained chilis, soaked dried shrimp, and nuts and blend it all up until it becomes a vibrantly colored paste.
Step 5
In a large dutch oven or heavy bottom pot, sauté the Laksa paste in a little oil for 2-3 minutes until fragrant, to release all the flavor. Turn your fan on- it will smell fishy- but trust me it will all balance out at the end!
Then continue on with the soup recipe.
Laksa Soup Variations:
Other traditional things to toss into the Laksa Soup are:
- fried puffy tofu (above) available at Asian markets (refrigerated)
- thinly sliced chicken
- fresh fish and seafood
- fish balls (available at Asian market, frozen)
- vegetables!
If using fresh fish take a look at this list.
The best firm fish for soups or stews:
You generally want to use firm white fish for most stews and soups, because they will hold their shape and not disintegrate in the liquid. Here are 10 of the best fish (and seafood) to use in soups and stews.
- sea bass
- halibut
- black cod
- haddock
- escolar
- ono
- red snapper
- salmon
- scallops
- shrimp
Expert Tips:
- Cook dry rice noodles according to directions on the package or use fresh rice noodles that can be purchased at the Asian market -just dip them in boiling water for 30 seconds to heat them up before serving.
- Do not add the noodles to the soup– rather, ladle the soup over the noodles in the bowl.
- Be sure to use a rich, full-fat brand of coconut milk. I love Mae Ploy, for its thickness and extra-large size.
- Taste the soup and adjust lime and fish sauce to your taste.
- Garnishes are everything! Lime wedges, chili sauce (like Sriracha or sambal) bean sprouts and lots of fresh herbs – cilantro and mint. Crispy shallots add nice texture and can be found at the Asian market in a jar.
Divide the fresh rice noodles among bowls and ladle the soup over top. Top with bean sprouts and herbs, a squeeze of lime and a sprinkling of crispy shallots (which I forgot to take a picture of).
Or make this Peanut Chili Crunch (Seroendeng)to sprinkle over top!
Either way you choose to make it, this comforting Laksa Soup will warm you to the bones.
I hope you like this Laksa Soup Recipe as much as we have! It is one of my personal favorite meals on the blog.
More recipes you may like:
- Peanut Butter Ramen
- 15 MINUTE THAI COCONUT NOODLE SOUP (KHAO SOI)
- Sinigang (Filipino Sour Soup)
- Tom Kha Gai (Thai Coconut Chicken Soup)
- Thai Green Curry Noodle Soup
- Thai Chicken Noodle Soup
- Ginger Sesame Soba Noodle Soup
- Peanut Chili Crunch (Seroendeng)
Laksa Soup – A Malaysian Coconut Curry Soup
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 8 1x
- Category: Main
- Method: stove top
- Cuisine: malaysian
- Diet: Gluten Free
Description
Comforting Laksa Soup Recipe – A Malaysian-style coconut curry noodle soup, that can be made with chicken or shrimp and rice noodles with fresh bean spouts, lime and cilantro. Makes 10 1/2 cups broth
Ingredients
Units
Scale
- 3 tablespoons peanut oil or coconut oil
- 1 recipe for Laksa Paste (see notes below) – or sub 1–2 (7-ounce) jars of store-bought Laksa Paste – ( I like this brand- see notes)
- 6 cups chicken stock or broth
- 8 lime leaves
- 1 teaspoon salt, more to taste
- 1 tablespoon brown sugar or palm sugar
- 1 1/2 pounds raw chicken (breast or thigh meat) cut into thin, bite-sized pieces (or sub fish or crispy tofu)
- 1 pound raw large shrimp (raw, peeled, or sub firm fish, or more chicken or veggies )
- 2 x 13.5–ounce cans full-fat coconut milk. Do not use “lite” – and if you like an even richer broth, add a third can.
- Juice from 1–2 limes
- fish sauce to taste ( I use 1 tablespoon)
- 1 pound dry rice noodles (2 ounces per person) (or 1 1/2 – 2 lbs fresh rice noodles from the refrigerated section of the Asian market).
- Garnishes: bean sprouts, lime wedges, cilantro, Vietnamese mint, scallions, sambal chili paste, fried shallots (available in jars at an Asian market)
- OPTIONAL ADDITIONS or Substitutions: Fried tofu cubes, fish balls ( frozen), scallops or other firm fish, clams, mussels, and veggies like snow peas, mushrooms, carrots, bell pepper, chopped spinach or greens etc….
Homemade Laksa Paste
- 3–5 dried red chilies, ( 3 is medium spicy), soaked in hot water
- 2 tablespoons dried shrimp, soaked in hot water (available at Asian Markets) optional see notes
- 3–5 shallots (about 1 cup) roughly chopped
- 4 garlic cloves
- 3 tablespoons galanga – finely chopped
- 2 large lemongrass stocks – finely chopped (1/2 cup chopped) – feel free to use frozen chopped lemongrass at the Asian market.
- 2 teaspoons fresh turmeric (ground turmeric is OK, too)
- 6 candlenuts- optional (or substitute 12 soaked cashews, brazil nuts or macadamia nuts -soak in hot water 15 mins) AND you can leave the nuts out!
- 1 tablespoon shrimp paste (or shrimp sauce) optional
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 3 tablespoons peanut oil or coconut oil.
Instructions
- Make the Laksa paste- see the notes below (or use store-bought laksa paste).
- Cook rice noodles according to directions. Set aside. See notes for fresh noodles.
- In a large heavy-bottom soup pot or dutch oven, heat 3 tablespoons oil over medium-high heat. Add all the homemade Laksa Paste (or the 7-ounce Jar), and saute, stirring constantly until it becomes very fragrant and deep in color about 2-3 minutes. (Turn stove fan on- it will smell strong- don’t worry.). Add the chicken broth, scraping up all the brown bits. Add the lime leaves, salt and sugar and bring to a simmer.
- Add chicken and simmer 4-5 minutes. Add shrimp, cook for 2-3 minutes, add coconut milk. Simmer until heated through. Do not boil this too long or you will lose the lovely sweetness from the coconut milk- just gently warm.
- Add lime juice, starting with a 1 lime, and add more to taste. Add fish sauce to taste, adding a teaspoon at a time. The broth should taste rich and deep, and slightly salty (the noodles will mellow the salt out) and just a little limey. If it tastes, too “fishy” add more lime juice. Guests can squeeze more lime to taste. If you want more heat, add chili flakes or chili paste.
- Divide the cooked rice noodles among bowls. Ladle flavorful soup over top of noodles. Top bowls with a handful of fresh bean sprouts, fresh cilantro and/or mint. Serve with chili sauce and lime wedges.
- For rice noodles, calculate two ounces ( dry rice noodles ) per person.
Notes
- To make Laksa Paste: Soak dried chilies and dried shrimp in a small bowl of boiling water for 20 minutes. Chop and place all the other ingredients, except the oil in a food processor. Chop Well. Drain shrimp and chilies and add to food processor. Blend until very finely chopped, scraping down sides as needed. The finer, the better. Add oil and continue blending until it becomes a fine paste. (Don’t let the smell or taste scare you. It will all balance out in the end when you add the lime juice.)
- If using store-bought laksa, use one or two 7 ounce jars, or one 14 ounce jar. You could start conservatively ( 1 jar) if unsure of the brand- some brands are much spicier than others and add more paste to the final broth, to taste.
- If using fresh rice noodles, just give them a quick dip in boiling water. They don’t need to “cook”.
- You can also keep cooked shrimp, tofu, or chicken on the side- for guests- to add to their own individual bowls as they choose. Leftover rotisserie chicken or baked chicken breast ( lightly shredded) work well here. Even leftover turkey.
- If in a pinch, you can make this without the shrimp paste or dried shrimp- adding more fish sauce to taste and understanding you will lose the lovely depth and authenticity. That being said, it will still taste pretty good. 😉
Nutrition
- Serving Size:
- Calories: 485
- Sugar: 2.2 g
- Sodium: 1023.5 mg
- Fat: 20.3 g
- Saturated Fat: 12 g
- Carbohydrates: 49.9 g
- Fiber: 0.9 g
- Protein: 25.1 g
- Cholesterol: 66.7 mg
Best recipe for laksa I’ve seen. Very spicy and tasty. Loved it
Oh Thanks!
Confidently prepared recipe!👍👍👍
My husband loves this receip
Im so glad!
Awesome recipe, thank you so much for sharing! The only minor comment I have was the paste I made from scratch was not quite red enough. That didn’t compromise the taste though!
Best laksa recipe. I make my own paste as well, and just add in extra ingredients for my own taste.
Everyone is extremely impressed by the finished product.
Thank you for publishing this recipe, especially DIY Laksa paste. Singapore night market memories flood back at tasting. Have made the paste several times, keep it in fridge, keep rice noodles & coconut milk in pantry, then at a moments notice can make it with tofu, fishballs, catfish, shrimp, whatever I have fresh or frozen. Easy and sooo good.
Thanks Leslie!
Wow!! This was amazing!! I absolutely loved the recipe—a new favorite! I found the recommended laksa paste, then stressed about not finding Sambal paste, but used red chili paste I had from leftover delivery and it worked great. I added mushroom, tomato, celery and the fish balls in addition to shrimp and chicken and it was just amazing. Thank you so much for this delicious recipe!
Perfect- thanks Kate!
Hi Can I freeze the Laksa soup that contain coconut milk already?
Yes!
I made this today and I usually don’t comment on recipes, however, this was seriously very very very good. It reminded me of the first time I had tom ka soup at my favourite thai restaurant. I used thai red curry paste bought at the asian market and added fresh kaffir limes and lemon grass. Thanks a lot for the tip that coconut milk must not be boiled to keep te most flavour in it. This will definitely be one of my new favourite recipes!
Great to hear!
I had two left over cooked chicken breasts and thought about making curry but thought a noodle soup would be better and knew you would have a delish laksa. I made the paste from scratch but used clam paste rather than shrimp because that it what I had. We both loved it and know it would be even better with seafood or tofu. I used colored carrots, potatoes and broccoli stems as our vegetable. Next time I will likely make the paste in the morning or the night before so it will be easy assembly on a weeknight.
I am making this tonight for my boyfriend’s birthday dinner. If I decide to add extra veggie items, like bell peppers and mushrooms, do you recommend I fry those first to soften them? Or just put them in when I put the shrimp in?
I think either way would work! Cut them smaller if cooking in the broth, so they soften quicker.
I made this tonight for dinner. I will be making this again with more shrimp, scallops, tofu and cilantro. I’ve spent a lot of time in Malaysia and the flavor and aroma of this soup brings back all of the memories. Absolutely wonderful!
I’m so happy you enjoyed this Russ!
Thank you for this authentic recipe! I added the 3rd can of coconut milk because we love a rich soup and so added an additional tablespoon of fish sauce. I made the laksa paste from scratch and enjoyed the process of building the rich flavors my family has enjoyed during years of living in Malaysia , Asia and numerous visits to Thailand.
This will become my go-to recipe for my Malaysian feasts.
Thank you!
That is great you made the paste from scratch! I’m happy you enjoyed this Darlene!
Made this the other night using store-bought laksa paste. Not as hot as I had hoped, but deliciously complex flavors. Used just chicken breasts and lots of vegetables. Will probably make again.
Thanks Michael- Ca you be more specific about “not as I had hoped’? Just curious. 🙂 Also, did you use the brand of laksa paste shown in post or a different kind? Thanks, your answers would be really useful!
I just returned from Penang last week, and I’ve been thinking I should try to recreate laksa for my family! Your post is clearly divine intervention!
Haha! Love it!
I was introduced to Laksa when I was in graduate school in Australia some 20 years ago. My dorm (Fenner Hall) opened a small kitchen cafe just for dinners. Whoever they hired to cook in there would make Laksa and ever since I left Australia I’ve been telling everyone about this INCREDIBLE soup. I hardly remembered what was in it. I just remember how insanely delicious it was, and how despite its heat, you couldn’t stop eating it. The fact that I remember what it’s called all these years later should speak for itself. I am most certainly going to try this recipe and see how close it comes to my memories. Thank you for posting! I cannot wait to try this!
10 stars! delicious and authentic!
Made the paste form scratch using fresh red chilies. Excellent!
Hi Sylvia,
Is there any way I can use shimp paste instead of dried shrimp?
Yes, I think that would be fine- maybe go a little lighter. You can always add more.
How do you suggest making this into a seafood laksa?
Here is my recipe for laksa take a peek and see if you rather go this route. 🙂
This recipes is for how many servings..
8
Just leave the chicken out and add seafood- keeping in mind some fish and seafood cook faster than others. So just be thoughtful of the timing and order you put in the seafood. For example, chunks of fish make take 3-4 minutes to cook while small shrimp may only take 1-2 minutes.
I am using this just to help my daughter to do her bm homework and her teacher was so impresses thank you so much for making this perfect.
Hi Sylvia,
Is it coconut cream or coconut milk? Or half of each, perhaps?
Either or one of each! ?
Hmm! Absolutely divine. I’ve made this a couple of times and it has never failed to please. Yummy
Do you put the chicken in raw or pre-cooked?
Raw!
Hi Sylvia!
I had stumble upon your receipe for Laksa! And it was well written and everything! Thank you so much for sharing and cannot wait to make them as My bf is Malaysian and I want to surprised him first before I impressed his parents but I know that i cannot outdone their true cuisines!
Anyway, just a question! I would love to add more toppings since my bf is really into fitness and I want to put a lot of vegetables into it.
The extra topping I want to add are: Broccoli
Squash, Mushroom, Eggplant and Bok Choy! Just wondering… should i cook these toppings separately? Or do I add them into the broth soup like the tofu puffs? I’m struggling because I know these ingredients will give sweetness to the soup but I dont want to lose its flavour from each vegetables? Because i am planning to throw in cut up eggplant and mushroom into the pot and have the rest of the topping boiled and add onto separately…What are your thoughts?
Hope to hear your thoughts very soon!!
I’m not sure- but just adding to the broth seems the easiest to me, but totally up to you!