Authentic Laksa Noodle Soup
Dive into the rich and aromatic flavors of Laksa Noodle Soup with our easy-to-follow recipe. This creamy and spicy Southeast Asian soup is perfect for a comforting and flavorful meal.
Ingredients
For the Laksa Paste:
- 8-10 dried red chilies soaked in hot water
- 6-8 fresh red chilies roughly chopped (adjust to spice preference)
- 2-3 shallots roughly chopped
- 4-5 cloves garlic
- 2- inch piece of galangal sliced
- 2- inch piece of fresh turmeric or 1 tsp turmeric powder
- 2 stalks lemongrass white part only, sliced
- 1 tbsp coriander seeds toasted
- 1 tsp cumin seeds toasted
- 10-12 candlenuts or macadamia nuts as substitute
- 1- inch piece shrimp paste belacan, toasted
- Pinch of salt
For the Soup:
- 2 tbsp cooking oil
- Laksa paste from above or store-bought, about 4-6 tbsp
- 10 cups chicken or vegetable broth
- 2 cans 13.5 oz each coconut milk
- 1-2 tbsp fish sauce adjust to taste, or soy sauce for vegetarian
- 1 tbsp sugar or to taste
- Juice of 1-2 limes plus wedges for serving
For Serving:
- 1 lb rice vermicelli noodles cooked according to package
- 1 lb shrimp peeled and deveined, or cooked chicken or tofu
- Bean sprouts
- Fried tofu puffs optional
- Fish cakes sliced (optional)
- Fresh cilantro chopped
- Lime wedges
- Hard-boiled eggs halved (optional)
Instructions
Get Started:
- If making laksa paste from scratch, soak dried chilies in hot water for 20 minutes until softened. Drain. Toast coriander and cumin seeds in a dry pan over medium heat until fragrant, about 2-3 minutes.
Make Laksa Paste:
- In a food processor or blender, combine soaked dried chilies, fresh chilies, shallots, garlic, galangal, turmeric, lemongrass, toasted coriander seeds, toasted cumin seeds, candlenuts, shrimp paste, and salt.
- Blend until a smooth paste forms, adding a little water if needed to help blend.
Cook the Laksa Soup:
- In a large pot or Dutch oven, heat cooking oil over medium heat. Add laksa paste and cook, stirring constantly, for 5-7 minutes until fragrant and the oil separates from the paste.
- Pour in chicken or vegetable broth and coconut milk. Bring to a simmer, then reduce heat and let simmer for 15-20 minutes, stirring occasionally to allow flavors to meld.
- Stir in fish sauce and sugar. Adjust seasoning to taste, adding more fish sauce for saltiness or sugar for sweetness, if needed.
- Add shrimp (or chicken/tofu) to the soup and cook until just pink and cooked through, about 3-5 minutes for shrimp, or until heated through for pre-cooked chicken/tofu.
Assemble and Serve:
- Divide cooked rice vermicelli noodles among bowls. Ladle hot laksa soup over noodles, ensuring each bowl gets a good portion of protein.
- Garnish generously with bean sprouts, fried tofu puffs (if using), fish cakes (if using), fresh cilantro, and a lime wedge. Serve immediately with extra lime wedges on the side.
Notes
- Spice Customization: Love it spicy? Add finely chopped bird's eye chilies or a dash of chili oil when serving for an extra kick. If you prefer a milder flavor, reduce the amount of fresh chilies in the laksa paste and ensure you remove the seeds from the dried chilies before soaking.
- Vegetarian Delight: To make this Laksa fully vegetarian or vegan, ensure your laksa paste is plant-based (check for shrimp paste or substitute with a vegetarian version). Use firm tofu or tempeh as protein, and vegetable broth instead of chicken broth. Adding roasted vegetables like sweet potatoes or eggplant can also enhance a vegetarian Laksa.
- Make it Fishier (Asam Laksa Style Hint): While this recipe is for Curry Laksa, if you enjoy the tangy flavors of Asam Laksa, you can add a tablespoon of tamarind paste to the broth for a subtle sour note. This will bring a hint of that Asam Laksa complexity to your Curry Laksa.
- Noodle Variety: Feel free to experiment with different types of noodles. Flat rice noodles or even egg noodles can be delicious alternatives to rice vermicelli, depending on your preference.
- Broth Richness: For an even richer and creamier broth, you can use full-fat coconut milk or add a touch of coconut cream. If you find the broth too rich, you can balance it by adding a bit more broth or water.
- Freshness is Key: Laksa is best when made with fresh ingredients, especially the aromatics in the paste and the toppings. Don't skimp on fresh herbs like cilantro and lime wedges – they really brighten up the dish!
- Prep Ahead Like a Pro: The laksa paste can be made several days in advance and stored in the refrigerator. This is a great time-saver when you want to make Laksa on a busy weeknight. The broth can also be made a day ahead; just combine everything when you're ready to serve.
- Serving Platter Idea: For a fun and interactive meal, serve the laksa broth separately from a platter of all the toppings and noodles. Let everyone assemble their own bowls exactly to their liking!
- Freezing Tips (Broth Only): While Laksa is best enjoyed fresh, you can freeze the broth on its own. Cool it completely, then freeze in airtight containers for up to 2 months. When ready to eat, defrost the broth and prepare fresh noodles and protein. Freezing with noodles and toppings is not recommended as it can affect their texture.