Laksa Soup – A Malaysian Coconut Curry Soup

Laksa Soup w/ Malaysian style coconut curry broth, chicken or shrimp over rice noodles with fresh bean spouts, lime and cilantro. |

4.8 from 4 reviews

Laksa Soup Recipe – Malaysian Curry Coconut Soup with your choice of homemade laksa paste, or easier “cheater’s version” with store bought laksa paste.


Homemade Laksa Paste


  1. Make the Laksa paste (or use store-bought). See notes below.
  2. In a large heavy bottom soup pot or dutch oven, heat 1 tablespoon oil over medium high heat. Add all the Laksa Paste, and saute, stirring constantly until it becomes very fragrant, and deep in color about 2-3 minutes. (turn stove fan on). Add chicken broth and sugar. Bring to a boil. Add chicken, lower heat to a simmer, and cook for 4 minutes. Add shrimp. Cook for 1-2 minutes, add coconut milk, fish balls and tofu. Simmer until heated through.
  3. Squeeze lime juice, starting with a 1/2 a lime, and more to taste. Add fish sauce to taste, adding a teaspoon at a time. The broth should taste rich and deep, slightly salty ( the noodles will mellow the salt out)  and just a little limey. Guests can squeeze more lime to taste. If you want more heat, add chili flakes or chili paste.
  4. In a separate pot, boil enough water to cover the fresh rice noodles. Once water is boiling add the rice noodles, turn heat off, and let rice noodles stand, heating up for 1-2 minutes, drain.
  5. Divide noodles among bowls. Ladle soup over top of noodles. Top bowls with an handful of fresh bean sprouts, fresh cilantro and mint and a sprinkling of crispy shallots. Serve with chili sauce and lime wedges.


  1. NOTES: To make Laksa Paste: Steep dried chilies and dried shrimp in boiling water for 20 minutes. Prep and place all the other ingredients, except oil in a food processor. Drain shrimp and chilies and add to food processor. Blend until finely chopped, scraping down sides as needed. 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.
  2. If using store bought laksa, use 2 x 7 ounce jars, or one 14 ounce jar. Start conservatively ( 1 jar) if unsure of the brand- some brands are much spicier than others. Add more paste to the final broth, to taste.
  3. You can also keep cooked shrimp and chicken on the side- for guests to add to their own individual bowls as they choose. Leftover rotisserie chicken or roasted chicken breast ( lightly shredded) work well here. Even leftover turkey.