Laksa is a spicy noodle soup from Southeast Asia known for its rich and aromatic broth made with coconut milk, herbs, and spices. My recipe includes fish, shrimp, and lots of flavor. Learn how to make it!
Laksa Recipe (Coconut Curry Laksa)
If you love curry noodle soup, you're going to fall in love with this incredible dish. It's called Laksa, and it's the perfect meal for spicy food lovers.
It's a popular dish in Southeast Asian, particularly Malaysia, Singapore, and Indonesia, sold in hawker markets and sometimes prepared at home for special occasions.
There are a lot of ingredients in this dish, but don't let that intimidate you. It's absolutely worth the effort. I've broken down the recipe into 3 steps to make it easier: The Paste, the Broth, and Assembly.
You can make the paste and stock ahead of time, then easily prep the meal for serving later.
There are many ways to make laksa, and different versions, some that are coconut milk based (laksa lemak) and some that are more sour. The recipes vary based on location and preferences of the cook.
This version is more of a Malaysian curry laksa, a spicy coconut noodle soup, emphasizing the richness of coconut milk and all the wonderful spices.
Let's talk about how to make laksa, shall we?
Homemade Laksa Paste Ingredients
- Coconut Oil. Or you can use vegetable oil.
- Chili Peppers. I'm using a mix of fresh bird's eye chilies and Fresnos, along with dried Kashmiri chilies. You can swap in peppers of your heat and flavor preference.
- Aromatics. Shallot, garlic, ginger.
- Candlenuts. Or use blanched almonds, cashews, or macadamia nuts.
- Shrimp Paste. You can also use rehydrated dried shrimp.
- Spices. Ground turmeric, ground coriander, paprika, cumin, salt and black pepper.
See my Laksa Paste Recipe for further discussion.
Homemade Laksa Paste Recipe Steps
To make laksa paste, process all of the ingredients in a food processor or blender. It should be somewhat thick.
Then, simmer it over medium-low heat in a pan for 20 minutes, or until it deepens to a rich red color. This develops the overall flavor of your final laksa.
This makes about 2 cups laksa paste, good for a recipe serving 8 bowls of laksa soup.
If using a store bought laksa paste, use 2 cups, or 14-16 ounces. Some recipes call for using only 1 jar (7 ounces), but I love the additional flavor.
Homemade Laksa Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- FOR THE LASKA BROTH
- Chicken Stock.
- Coconut Milk.
- Palm Sugar. Or use brown sugar.
- Tamarind Paste.
- Laksa Leaves. Or use a mix of fresh mint leaves and cilantro.
- Lemongrass.
- FOR LAKSA SERVING/ASSEMBLY
- Firm White Fish. Or you can use boneless chicken thigh or breast, or shredded chicken.
- Shrimp.
- Limes.
- Fish Sauce.
- Rice Noodles. Or you can use egg noodles.
- Soft Boiled Eggs. Optional, for serving. I love them.
- Toppings/Garnishes. Chopped laksa leaves or cilantro, chopped mint, green onions, bean sprouts, crispy shallots, fried tofu puffs, chili flakes, lime wedges, sriracha
How to Make Laksa - the Recipe Method
First, make the laksa broth. Add the coconut milk, chicken stock, sugar, tamarind paste, laksa leaves (or mint and cilantro), and lemongrass to a large pot along with the cooked paste.
Season with salt and pepper, then simmer on very low for 30 minutes to let the flavors develop.
Strain out the herbs, then add the white fish and shrimp. Simmer until they are cooked through, 8-10 minutes or so.
To serve the laksa, add your laksa noodles to your serving bowls, then spoon the broth and seafood over the top.
Garnish with soft boiled eggs (if desired) and all your favorite toppings.
Boom! Done! Your coconut curry laksa is ready to serve. There are quite a few ingredients, but it's definitely worth the effort!
Recipe Tips & Notes
- The laksa paste can be made ahead and refrigerated (up to 3 days) or frozen (up to 6 months).
- The laksa broth also can be made ahead of time and refrigerated (up to 3 days) or frozen (up to 6 months). The flavor is better the next day.
Storage & Reheating Leftovers
Leftover laksa will last up to 5 days in the refrigerator in a sealed container. It is best to save only the broth without the noodles. You can easily reheat the curry broth and add noodles then.
You can also freeze it for 2-3 months.
That's it, my friends. I hope you enjoy this laksa recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Try Some of My Other Popular Recipes
- You will love my Tom Yum Soup Recipe, which is a Thai hot and sour soup.
- Thai Shrimp Curry
- Khao Soi (Northern Thai Coconut Curry Soup)
- Mie Goreng (Indonesian Stir Fry Noodles)
- Pad See Ew (Stir Fried Thai Noodles)
- See all of my Spicy Curry Recipes
Looking for More Spicy Noodle Soup Recipes?
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Laksa Recipe (Coconut Curry Laksa)
Ingredients
HOMEMADE LAKSA PASTE (Makes 2 cups)
- 3 tablespoons coconut oil or use vegetable oil
- 3 spicy red chilies chopped (I’m using bird’s eye chilies + Fresnos, though use peppers to your heat preference)
- 5 dried red chilies I’m using Kashmiri chilies, stemmed, seeded, softened in hot water then drained (or use 1 large fresh red bell)
- 4 medium shallots chopped
- 8 garlic cloves chopped
- 3 tablespoons ginger finely chopped
- 3 candlenuts or use blanched almonds, cashews, or macadamia nuts
- 1 tablespoon shrimp paste
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
FOR THE LASKA BROTH
- 4 cups chicken stock use 6 cups for soupier
- 2 14- ounce cans coconut milk
- 1 tablespoon brown sugar or palm sugar
- 2 tablespoons tamarind paste
- 1 ounce young laksa leaves or use equal amounts mint and cilantro
- 2 lemongrass stalks cut in half and lightly smashed
- Salt and pepper to taste
FOR LAKSA SERVING/ASSEMBLY
- 1 1/2 pounds firm white fish cut into bite-sized pieces (or use chicken)
- 1 pound shrimp peeled and deveined
- Juice from 1–2 limes
- fish sauce to taste I use 1 tablespoon
- 1 pound cooked/softened rice noodles or use egg noodles
- 4 soft boiled eggs sliced in half (optional)
- Toppings/Garnishes. Chopped laksa leaves or cilantro, chopped mint, green onions, bean sprouts, crispy shallots, chili flakes, lime wedges, sriracha
Instructions
FOR THE LAKSA PASTE
- Add all of the ingredients to a blender or food processor. Process to form a paste.
- Add the laksa paste to a medium pan and heat to medium-low heat. Simmer the paste 20 minutes, until it deepens to a rich red color. The oil will separate slightly. Set aside. (NOTE: You can make the paste ahead. The flavors are even better the next day.)
FOR THE LAKSA BROTH
- Add the laksa broth ingredients to a large pot with the laksa paste. Bring to a boil, then simmer on very low for 30 minutes to let the flavors develop. Strain out the solids and adjust for salt and pepper.
- Add the white fish and shrimp. Simmer for 8-10 minutes, or until the fish and shrimp are cooked through. Reduce heat to low.
- Add juice from 1 lime and 1-2 tablespoons fish sauce. Stir. Taste and adjust with more lime juice and fish sauce to taste.
SERVING THE LAKSA
- Distribute the prepared noodles into bowls, then ladle in the laksa broth with fish and shrimp over them.
- Top with soft boiled eggs, then garnish with your desired toppings and serve.
Notes
Nutrition Information
Alan Vosper says
This is the quintessential Laksa recipe, often cslled Sarawakian Laksa and my favourite dish here in Sabah, Malaysia. A great recipe, Mike many thanks for uploading. In Malaysia there are at least (most probably many more) regional variations on the recipe https://www.tripzilla.com/types-of-laksa-in-malaysia/115325 so if you ask for Laksa in a cafe, check which variety they supply before ordering.
For me, this is extremely addictive
Mike Hultquist says
Yes, many different ways to make it, all so delicious! Thanks, Alan.
Kirsten says
Hi Mike, thanks for this beautiful-looking recipe! I was wondering how much nut content to add, as the recipe says "1.5" but doesn't say the measurement. Thanks.
Mike Hultquist says
Kristen, the recipe calls for 3 candlenuts, or the equivalent of blanched almonds, cashews, or macadamia nuts. You don't need a lot for this recipe. I hope this helps.
Ramya says
Thanks for this as am living in Singapore Cant wait to make this soon for me can i use tofu / tempeh / vegetable stock and vegan fish sauce i never had laksa before perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya. I hope you like it.