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Laksa Soup Recipe

Laksa Soup

iamwinfred
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.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Thai
Servings 4 large bowls
Calories 520 kcal

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

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

For Garnish

  • 2 hard boiled eggs halved
  • fresh cilantro leaves for garnish
  • fried shallots for garnish
  • lime wedges for serving

Instructions
 

  • 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.

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.

Nutrition

Serving: 1large bowlCalories: 520kcalCarbohydrates: 38gProtein: 32gFat: 27gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 980mgPotassium: 620mgFiber: 4gSugar: 6gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 15mg
Keyword coconut curry noodle soup, hawker style laksa, laksa soup, spicy coconut broth
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