This laksa soup recipe brings that rich, coconutty, curry-spiced noodle bowl straight from Southeast Asian hawker stalls into your own kitchen.
It’s the kind of soup that makes you stop mid-bite because the broth is that good, spicy and creamy all at once, with just enough tang from lime to keep every spoonful interesting.
I’ve made this dozens of times for weeknight dinners and lazy Sunday lunches, and it never fails to disappear from the pot.
Another favorite: Yellow Curry Chicken With Coconut Milk Recipe
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 40 minutes |
| Total Time | 65 minutes |
| Servings | 4 large bowls |
| Difficulty Level | Moderate |
Why You’ll Love This Laksa Soup Recipe
This isn’t just another noodle soup, it’s a full sensory experience in one bowl.
The broth is deeply savory and layered with aromatics, and every ingredient earns its place.
If you love the noodle soups over on my Khao Soi post, you’re going to feel right at home here.
- Rich, spicy coconut curry broth that tastes like it took all day, even though it comes together in about an hour
- Loaded with tender chicken, plump shrimp, and slurpable rice noodles
- Fully customizable heat level, so it works for spice lovers and cautious eaters alike
- Great make-ahead meal since the paste and broth both hold up beautifully in the fridge
- Restaurant-quality flavor without needing a passport or a hawker stall nearby
Ingredients
Laksa comes together in three parts: an aromatic paste, a coconut broth, and a pile of toppings that make each bowl feel special.
Most of these ingredients are found in the international aisle of a well-stocked grocery store or at any Asian market.
- 6 dried chilies, soaked in hot water for 15 minutes
- 4 shallots, peeled and roughly chopped
- 4 cloves garlic
- 1 inch piece fresh ginger, peeled
- 2 stalks lemongrass, tough outer layers removed, white part only
- 3 candlenuts, or substitute raw macadamia nuts
- 1 tablespoon dried shrimp, soaked in warm water
- 1 teaspoon shrimp paste (belacan)
- 1 tablespoon ground turmeric
- 3 tablespoons vegetable oil, divided
- 4 cups chicken broth
- 2 cans (14 ounces each) full fat coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar, or brown sugar
- 1 pound boneless, skinless chicken thighs, thinly sliced
- 1/2 pound shrimp, peeled and deveined
- 8 ounces rice vermicelli noodles
- 6 pieces fried tofu puffs, halved
- 2 cups fresh bean sprouts
- 2 hard boiled eggs, halved, for garnish
- Fresh cilantro leaves, for garnish
- Fried shallots, for garnish
- Lime wedges, for serving
Another favorite: Fish Sinigang if you’re in the mood for something tangier.
Kitchen Equipment Needed
You don’t need anything fancy for this recipe, but a couple of tools make the process much smoother.
A good blender or food processor is really the only non-negotiable, since it’s what turns all those aromatics into a smooth, fragrant paste.
- Food processor or high powered blender
- Large Dutch oven or stockpot
- Fine mesh strainer, for soaking noodles
- Cutting board and sharp knife
- Measuring cups and spoons
- Ladle
I learned a lot of my aromatics-first technique while perfecting my Shrimp Sinigang.
Recommended Products for This Recipe
These are a few products I personally reach for every time I make laksa, based on years of trial and error in my own kitchen.
1. Por Kwan Laksa Paste
If you want a shortcut without sacrificing flavor, this store bought paste is the closest thing to what you’d find at a hawker stall.
I still add fresh aromatics to brighten it up, but it saves a solid 15 minutes of prep on a busy night.
2. Thai Kitchen Full Fat Coconut Milk
Full fat coconut milk is what gives this broth its silky, luxurious texture, and the light versions just don’t get you there.
This brand is consistent every time, with very little separation in the can.
3. Ninja Professional Food Processor
This is the workhorse that turns shallots, garlic, ginger, and lemongrass into a genuinely smooth paste instead of a chunky mess.
It also makes cleanup fast, which matters when you’re already juggling multiple pots.
4. Lodge Enameled Dutch Oven
A heavy bottomed pot keeps the paste from scorching while it fries, which is the step that builds most of the flavor in this soup.
This one heats evenly and holds its temperature well through a long simmer.
You might also enjoy: Hot and Sour Soup
Step-by-Step Instructions: How to Make Laksa Soup
1. Soak the Noodles and Chilies
- Place the dried chilies in a small bowl and cover with hot water. Let them soak for 15 minutes, or until softened, then drain.
- Place the rice vermicelli noodles in a large bowl and cover with warm water. Let them soak for 20 to 25 minutes, or until pliable but still slightly firm, then drain and set aside.
- Soak the dried shrimp in a small bowl of warm water for 10 minutes, then drain.
2. Blend the Laksa Paste
- Add the drained chilies, shallots, garlic, ginger, lemongrass, candlenuts, drained dried shrimp, shrimp paste, and ground turmeric to a food processor.
- Add 1 tablespoon of the vegetable oil to help everything blend smoothly.
- Process the mixture for 1 to 2 minutes, stopping to scrape down the sides as needed, until you have a fairly smooth, thick paste.
3. Fry the Paste
- Heat the remaining 2 tablespoons of vegetable oil in a large Dutch oven or stockpot over medium heat.
- Add the laksa paste and fry it, stirring often, for 8 to 10 minutes. The paste will darken slightly and the oil will begin to separate around the edges once it’s ready.
- Keep the heat at medium so the paste doesn’t scorch or stick to the bottom of the pot.
4. Build the Broth
- Pour in the chicken broth and both cans of coconut milk, stirring to combine with the fried paste.
- Add the fish sauce and palm sugar, then stir well.
- Bring the broth to a gentle boil, then reduce the heat to a simmer.
5. Cook the Chicken and Shrimp
- Add the sliced chicken thighs to the simmering broth and cook for 8 to 10 minutes, until the chicken is cooked through.
- Add the shrimp and cook for another 3 to 4 minutes, just until they turn pink and opaque.
- Taste the broth and adjust with more fish sauce for saltiness or more sugar to balance the spice, if needed.
6. Add the Tofu Puffs and Bean Sprouts
- Stir the halved tofu puffs into the broth and let them simmer for 2 to 3 minutes so they soak up some of the broth’s flavor.
- Add the bean sprouts during the last minute of cooking so they stay crisp instead of going limp.
- Turn off the heat once everything is warmed through.
7. Assemble the Bowls
- Divide the soaked and drained rice noodles among four large bowls.
- Ladle the hot broth over the noodles, making sure each bowl gets a good mix of chicken, shrimp, and tofu puffs.
- Top each bowl with half a hard boiled egg, a handful of cilantro, a sprinkle of fried shallots, and a lime wedge on the side. Serve immediately.
Read Also: Thai Green Curry Chicken Recipe
Tips for The Best Laksa Soup
A few small details make a big difference between an average bowl of laksa and one that tastes like it came from a hawker stall.
Most of these come down to how you handle the paste and the broth, since that’s really where the whole dish lives.
- Don’t rush frying the paste, that step is where most of the flavor develops
- Use full fat coconut milk rather than light, since it keeps the broth from tasting watery
- Soak the noodles rather than boiling them fully, since they’ll finish cooking in the hot broth
- Taste and adjust the balance of salty, sweet, and spicy right before serving
- Make the paste ahead of time and store it in the fridge for up to a week
The same balance of salty, sweet, and spicy shows up in my Tom Kha Gai, if you want to compare notes.
Serving Suggestions
Laksa is filling enough to stand on its own, but a few sides round it out into a full spread.
I like to keep the sides light since the soup itself is already rich and satisfying.
- A side of steamed jasmine rice for anyone who wants extra to soak up the broth
- Crispy spring rolls for some crunch alongside the soft noodles
- A simple cucumber salad to cool things down between spicy bites
- Extra lime wedges and sliced chilies on the table for guests to adjust their own heat
You might also enjoy: Tom Yum Soup
Variations of Laksa Soup
Laksa changes shape depending on where in Southeast Asia you’re eating it, and that flexibility carries over nicely into your own kitchen.
Feel free to treat this recipe as a solid base and adjust the protein or heat level to fit what you have on hand.
- Swap the chicken and shrimp for firm tofu and mushrooms for a vegetarian version
- Use fish fillets instead of shrimp for a milder, flakier bite
- Add extra dried chilies or a spoonful of sambal for a spicier bowl
- Try assam laksa style by adding tamarind paste for a tangier, less creamy broth
- Stir in sliced pineapple for a subtle sweetness that plays well against the spice
I learned a similar souring trick while working on my Pho recipe.
Storage and Reheating
Laksa keeps well, which makes it a great meal to batch cook for the week ahead.
Just store the noodles separately from the broth so they don’t turn mushy while sitting in the fridge.
- Store the broth in an airtight container in the refrigerator for up to 4 days
- Keep cooked noodles in a separate container to prevent them from soaking up too much liquid
- Reheat the broth gently on the stovetop over medium low heat until warmed through
- Freeze the broth alone, without noodles or toppings, for up to 2 months
- Thaw frozen broth in the refrigerator overnight before reheating
Read Also: Wonton Soup Recipe
Nutritional Facts
These numbers are approximate and will vary depending on the exact brands and portions you use.
- Calories: about 520 per serving
- Protein: about 32 grams
- Carbohydrates: about 38 grams
- Fat: about 27 grams
- Sodium: about 980 milligrams
Another favorite: Miso Soup
Health Benefits of Key Ingredients
Beyond just tasting incredible, a lot of the ingredients in laksa bring real nutritional value to the table.
It’s a soup that manages to feel indulgent while still packing in protein, fiber, and healthy fats.
- Ginger and lemongrass both have anti-inflammatory properties and support digestion
- Shrimp and chicken provide lean, high-quality protein to keep you full
- Coconut milk contains healthy fats that help your body absorb fat-soluble vitamins
- Bean sprouts add fiber, vitamin C, and a satisfying crunch with very few calories
- Turmeric contains curcumin, a compound studied for its anti-inflammatory effects
This pairs beautifully with the aromatics I use in my Chicken Noodle Soup for a similarly comforting bowl.
FAQs About Laksa Soup
1. What does laksa taste like?
Laksa tastes rich, spicy, and slightly sweet, with a creamy coconut broth balanced by tangy lime and savory fish sauce.
It’s often compared to a curry noodle soup, though the flavor is more layered and aromatic.
2. Can I make laksa less spicy?
Yes, simply reduce the number of dried chilies in the paste or remove the seeds before soaking them.
You can always add sambal or fresh chili on the side for anyone who wants extra heat.
3. What’s the difference between laksa and curry noodle soup?
Laksa specifically uses a paste built around shrimp paste, candlenuts, and lemongrass, giving it a distinct funky depth.
General curry noodle soups often skip those specific aromatics and lean more heavily on curry powder or paste alone.
4. Can I use a different noodle?
Rice vermicelli is traditional, but thicker rice noodles or even egg noodles work well too.
Just adjust your soaking or cooking time based on the noodle’s thickness.
5. Is laksa the same everywhere in Southeast Asia?
No, laksa varies quite a bit by region, with some versions leaning creamy and coconut based while others use a sour, tamarind based broth.
This recipe follows the more widely recognized coconut curry style.
Read Also: Thai Red Curry Chicken Recipe
Laksa Soup
Ingredients
- 6 dried chilies soaked in hot water for 15 minutes
- 4 shallots peeled and roughly chopped
- 4 cloves garlic
- 1 inch piece fresh ginger peeled
- 2 stalks lemongrass tough outer layers removed, white part only
- 3 candlenuts or substitute raw macadamia nuts
- 1 tablespoon dried shrimp soaked in warm water
- 1 teaspoon shrimp paste belacan
- 1 tablespoon ground turmeric
- 3 tablespoons vegetable oil divided
- 4 cups chicken broth 960ml
- 2 cans (14 ounces each) full fat coconut milk about 830ml total, do not use light
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1 pound boneless, skinless chicken thighs 454g, thinly sliced
- 1/2 pound shrimp 227g, peeled and deveined
- 8 ounces rice vermicelli noodles 227g
- 6 pieces fried tofu puffs halved
- 2 cups fresh bean sprouts
- 2 hard boiled eggs halved
- fresh cilantro leaves for garnish
- fried shallots for garnish
- lime wedges for serving
Equipment
- Food processor or high-powered blender Non-negotiable for turning aromatics into a smooth paste
- Large Dutch oven or stockpot Heavy-bottomed to prevent scorching
- Fine-mesh strainer For soaking noodles
- Cutting board and sharp knife
- Measuring cups and spoons
- Ladle
Method
- Place dried chilies in a small bowl and cover with hot water. Soak for 15 minutes until softened, then drain.
- Place rice vermicelli noodles in a large bowl and cover with warm water. Soak for 20 to 25 minutes until pliable but still firm, then drain and set aside.
- Soak dried shrimp in a small bowl of warm water for 10 minutes, then drain.
- Add drained chilies, shallots, garlic, ginger, lemongrass, candlenuts, drained dried shrimp, shrimp paste, ground turmeric, and 1 tablespoon vegetable oil to a food processor.
- Process for 1 to 2 minutes, scraping down sides as needed, until a fairly smooth thick paste forms.
- Heat remaining 2 tablespoons vegetable oil in a large Dutch oven or stockpot over medium heat.
- Add laksa paste and fry, stirring often, for 8 to 10 minutes until the paste darkens slightly and oil begins to separate around the edges.
- Pour in chicken broth and both cans of coconut milk, stirring to combine. Add fish sauce and palm sugar, then stir well.
- Bring broth to a gentle boil, then reduce heat to a simmer.
- Add sliced chicken thighs to the simmering broth and cook for 8 to 10 minutes until cooked through.
- Add shrimp and cook for another 3 to 4 minutes just until they turn pink and opaque.
- Stir in halved tofu puffs and let simmer for 2 to 3 minutes to absorb broth flavor.
- Add bean sprouts during the last minute of cooking so they stay crisp.
- Divide soaked and drained rice noodles among four large bowls.
- Ladle hot broth over noodles, making sure each bowl gets a mix of chicken, shrimp, and tofu puffs.
- Top each bowl with half a hard boiled egg, cilantro, fried shallots, and a lime wedge on the side. Serve immediately.
Nutrition
Notes
- Don’t rush frying the paste — that step is where most of the flavor develops.
- Use full fat coconut milk rather than light, since it keeps the broth from tasting watery.
- Soak the noodles rather than boiling them fully, since they’ll finish cooking in the hot broth.
- Taste and adjust the balance of salty, sweet, and spicy right before serving.
- Make the paste ahead of time and store it in the fridge for up to a week.
- Swap the chicken and shrimp for firm tofu and mushrooms for a vegetarian version.
- Use fish fillets instead of shrimp for a milder, flakier bite.
- Add extra dried chilies or a spoonful of sambal for a spicier bowl.
- Store broth in an airtight container in the refrigerator for up to 4 days. Keep cooked noodles separate to prevent them from soaking up too much liquid.
- Freeze the broth alone, without noodles or toppings, for up to 2 months.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Laksa soup has a way of turning an ordinary weeknight into something worth savoring.
Once you’ve made the paste from scratch, you’ll understand exactly why this dish has such a devoted following.
I hope this bowl becomes as much of a regular in your kitchen as it is in mine.
If you give this recipe a try, I’d love to hear how it turned out, drop a comment below or share a photo, I always enjoy seeing your versions.
Recommended:
- Coconut Curry Chicken Recipe
- Fried Rice Recipe
- Chicken Egg Drop Soup Recipe
- Wonton Egg Drop Soup Recipe
- Egg Drop Soup Recipe
