Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Laksa Noodle Soup Recipe
Laksa – the long-lasting Malaysian spicy coconut noodle soup! An extremely wealthy, aromatic, complicated flavoured broth loaded with all of the important traditional toppings. That is an straightforward Laksa recipe as a result of it’s made with a retailer purchased Laksa paste which is spruced as much as make a restaurant high quality Laksa.
It is a reader-favourite recipe included by standard demand in my debut cookbook “Dinner”!
It is a reader-favourite recipe included by standard demand in my debut cookbook “Dinner”!
I’m obsessive about Laksa.
My Japanese mom will disown me for saying this, however I’m fairly positive that Laksa can be my Final Meal.
She may even be capable of attest to my obsession with Laksa. As a result of roughly as soon as a month, I trek large and much as required to get my Laksa repair. I have been recognized to drive an hour to a spot referred to as Temasek in Parramatta which I believe has one the most effective Laksas in Sydney
Let me put that one other approach. I drive a 2 hour spherical journey for a bowl of Laksa that takes quarter-hour to eat and I’m booted out of my seat the minute I end slurping the soup. This place is in scorching demand!
Laksa is a spicy noodle soup from Malaysia, additionally present in different South East Asian counties together with Singapore and Indonesia.
Laksa as we all know it right here in Australia is made with a coconut broth that’s spicy and aromatic. Nonetheless, there are literally fairly a couple of various kinds of Laksas and those that journey to Malaysia are sometimes shocked to study that the most well-liked Laksa has a a lot stronger curry flavour and isn’t made with a coconut broth.
So the coconut broth Laksa that’s so wildly standard right here in Australia is definitely not extensively accessible in Malaysia. However – doesn’t it look ridiculously scrumptious??
If the jar directions says to dump paste into coconut milk – ignore it. Comply with my recipe!
Making a Laksa from scratch requires speciality substances comparable to dried shrimp, dried shrimp paste, candlenuts and galangal. I’ve solely made it a handful of instances. And it’s at all times a giant event after I do – I make a giant deal of it. “I made that from scratch”, I’ll say smugly, repeatedly.
Right now, I’m sharing a Laksa recipe that begins with a retailer purchased Laksa paste. In case you’ve ever tried to make laksa at residence utilizing a retailer purchased paste and simply added that to coconut milk prefer it says to do on the jar, you’ve most likely been sorely upset with the end result.
That’s as a result of like all curries (purple curry, inexperienced curry), Laksa paste advantages tremendously from some freshening up. Only a little bit of garlic, ginger, lemongrass and chilli sautéed earlier than including the shop purchased paste will take this Laksa from meh to thoughts blowingly scrumptious!
-
The very best (Asian shops solely) – Por Kwan Laksa Paste (A$2.80). On the time of writing, remains to be solely offered at Asian grocery shops. It has extra depth of flavour than different manufacturers, the correct Malaysian “funk” that’s so addictive about Laksa.
-
Superb (supermarkets) – Ayam Laksa Paste (Woolworths, Coles 🇦🇺). It’s truly fairly good these days. I’d fortunately use it for a Laksa repair if I can’t get to an Asian retailer.
-
Keep away from – Valcom, the opposite mainstream model offered in supermarkets. Stays a no-go zone for me (approach, WAY too candy and westernised)
For me, the crowning glory of Laksa is the spicy coconut broth. I need it on faucet. I might fortunately drink it daily for breakfast, lunch and dinner.
Right here’s what you want for the Laksa broth. What we’re doing right here is making a semi-homemade chicken broth by cooking drumsticks (or different bone in, pores and skin on chicken) in chicken broth/inventory to inject further flavour and richness.
Laksa paste – see above for my beneficial manufacturers.
And right here’s what goes ON and IN Laksa. Only a notice on a few issues:
-
Noodles – The frequent noodles present in Laksa is vermicelli noodles (skinny white noodles). Nonetheless, “severe” laksa joints serve laksa with each vermicelli and Hokkien Noodles. Hokkien Noodles are optionally available – I solely use it when making laksa for firm.
-
Fried Tofu Puffs – these are fried tofu items. They’re spongey, don’t style of a lot they usually look bizarre, however they’re an important a part of the Laksa consuming expertise!
It’s not the tip of the world for those who can’t discover them….however you’ll miss that superb second once you chew right into a tofu puff and the laksa soup squirts into your mouth ***and her knees go weak on the thought….***
-
Crispy Fried Shallots – crunchy, salty, oily bits of fried shallots, a typical garnish in dishes throughout South East Asia.
These days present in massive supermarkets, however cheaper in Asian shops. It makes an look commonly round right here eg Chinese language Chicken Salad, Nasi Goreng, Chinese language Ham Bone Rice Soup, Asian Slaw, Superb Straightforward Thai Coconut Soup – to call a couple of!
And lastly, however definitely not least is the Chilli Paste that’s at all times served on the aspect (at good Laksa joints!) so you may add extra flavour and warmth into your Laksa.
The Chilli Paste is made with extra than simply chilli and I’ve by no means come throughout a recipe for it so I made my very own up. These items is gold, and just a little dab of this added into the coconut broth is one in every of my secrets and techniques. 🙂
Phew! Who knew that I might be capable of write virtually 1,000 phrases a couple of humble noodle soup with out pausing for a breath??
However truthfully, if there may be one soup to write down an essay about, it’s bought to be Laksa.
Massive punchy flavours. Aromatic, wealthy and spicy.
This soup is me in a bowl. – Johnsat x
Extra Asian Soups You’ll Love!
-
Ham Bone Congee (Chinese language Rice Soup)
-
Wonton Soup
-
Chinese language Corn Soup
-
Chinese language Noodle Soup
-
Superb Straightforward Thai Coconut Soup
-
See all Asian Recipes
This recipe options in my debut cookbook Dinner. The e book is usually new recipes, however it is a reader favorite included by standard demand!
This recipe options in my debut cookbook Dinner. The e book is usually new recipes, however it is a reader favorite included by standard demand!
Ingredients
- 2 cups (500 ml) chicken stock / broth
- 1 cup (250 ml) water
- 3 chicken drumsticks (Note 1)
- 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)
- 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)
- 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)
- Fresh coriander / cilantro (recommended)
- Lime wedges (recommended)
- Crispy fried shallots , optional (Note 8)
- Finely sliced red chilli , optional
Instructions
- 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.
- Mix ingredients together in a small bowl. Set aside for 20 minutes.
- 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.
- 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.
Notes
1. Chicken – I love making this with drumsticks or bone in skin on thighs because the flesh that falls off the bone looks and tastes like the chicken in Laksa that is served at proper Malaysian joints. Also the chicken skin adds richness to the broth. It can be made with chicken breast and boneless thigh, poached per recipe and sliced, but the broth flavour isn’t quite as good.
2. Lemongrass – peel the outer layer off then use just the juicy white bit on the bottom, usually around 3-4cm / 1.5″. Don’t use the green reedy parts. Can sub with 1 tbsp lemongrass paste.
3. Chilli – Birds eye chillies are small red chillis that are commonly found in Australia. Around 3cm long, they are spicy! Deseed them to reduce hear – I leave the seeds in. Feel free to substitute with any spicy chilli you have.
4. Laksa Paste -My preferred Laksa Paste is called Por Kwan (see photo in post) which is available at most Asian stores. Best supermarket brand is Ayam Laksa paste available at Woolworths and Coles in Australia, but it is a bit sweeter than Por Kwan – balance it out with a bit more fish sauce or a squeeze of lime juice. Avoid Valcom – far too sweet and westernised.
The amount of laksa paste required will depend on the brand you use – some have more intense flavours than others. Start with 1/2 cup for sautéing, then after you add the coconut milk, have a taste test and if you want a stronger flavour, add more laksa paste to taste. Also add fish sauce for saltiness.
5. Coconut milk – My preferred is full fat coconut milk. If I’m desperate and trying to be healthy, I will use low fat. I find coconut cream too rich for me.
6. Noodles – The “best” serious Laksa joints in Sydney serve laksa with both vermicelli and hokkien noodles. However, most laksa places only use vermicelli. So Hokkien is optional – add more vermicelli.
7. Tofu puffs are essential for a true laksa experience! They are deep fried tofu that are “sponge-like”. They soak up the broth so when you bite into them, the broth squirts out in your mouth. They are sold at Asian stores and at Harris Farm Markets in Sydney, in the fridge section with the noodles.
They don’t need cooking, they just need to be plonked in the soup to heat up as they soak up the broth.
If you really can’t find it, the laksa will still be gorgeous. Tofu puffs are more about the laksa experience rather than flavour. 🙂
8. Laksa Chilli Sauce – Part of the laksa experience in Sydney includes the chilli sauce that is served on the side of the Laksa which I always dollop generously onto my Laksa.
It is not just plain chilli, it has much more flavour. I’ve never found a recipe for it so have created my own. Some of it is used to add more punch to the laksa broth, and the rest is used to serve on the side.
9. Crispy fried shallots can be purchased at Coles/Woolworths in Australia and Asian grocery stores. They are crispy salt fried shallots pieces that are used to garnish laksa.
10. Nutrition per giant bowl. Worth every single calorie, I swear! If you use light coconut milk, it reduces to 516 calories per serving with 34.3g fat.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
