If there’s one dish that captures the bold, spicy, and deeply aromatic essence of Southeast Asia, it’s Laksa Noodle Soup. This beloved noodle soup, often found in Malaysian and Singaporean cuisine, is a vibrant bowl of comfort—packed with fragrant spices, creamy coconut milk, and a combination of rice and wheat noodles. Whether you’ve had laksa before or are new to this gem, this recipe brings a restaurant-quality version to your home kitchen, minus the fuss.
Let’s get into why you’ll love this dish, and how you can recreate it from scratch with ingredients you can find at most grocery stores!
Why You’ll Love This Recipe
You’re going to fall in love with this Laksa Noodle Soup for so many reasons:
- Deep, complex flavors: The combination of lemongrass, garlic, ginger, coconut milk, and laksa paste gives the broth an irresistible richness and depth.
- Customizable heat level: You can easily tone down or crank up the spice depending on your preferences.
- Multiple textures in one bowl: Between the soft noodles, crispy tofu puffs, crunchy bean sprouts, and juicy chicken, every spoonful offers something new.
- Better than takeout: Once you make it at home, you’ll see how much more flavorful and fresher it tastes than any store-bought or restaurant version.
- Perfect for cozy nights: This soup is the ultimate comfort food—like a warm hug in a bowl, perfect for chilly days or when you just need something extra comforting.
Whether you’re cooking for yourself or impressing dinner guests, this recipe delivers on all fronts.
Ingredients You’ll Need
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
CHICKEN STOCK
- 2 cups (500 ml) chicken stock / broth
- 1 cup (250 ml) water
- 3 chicken drumsticks
LAKSA BROTH
- 1 1/2 tbsp oil
- 2 garlic cloves, minced
- 2 cm / 4/5″ piece of ginger, finely grated
- 1 lemongrass, white part grated
- 2 bird’s eye chillis, finely chopped
- 1/2 cup (135g) laksa paste
- 400ml can coconut milk
- 2 tsp fish sauce (or soy sauce as a substitute)
NOODLES + TOPPINGS
- 50g / 1.5 oz vermicelli noodles, dried
- 100g / 3.5 oz hokkien noodles (optional)
- 80g / 2.5 oz bean sprouts
- 80g / 2.5 oz tofu puffs, halved
LAKSA CHILLI SAUCE
- 1/2 tsp white sugar
- 1 1/2 tsp light or all-purpose soy sauce
- 1/2 garlic clove, minced
- 1 1/2 tsp laksa paste
- 1 tbsp Sriracha or any chili sauce
- 1 tbsp chili paste (or more Sriracha)
- 1 tbsp vegetable oil
GARNISHES
- Fresh coriander/cilantro (recommended)
- Lime wedges (recommended)
- Crispy fried shallots (optional)
- Thinly sliced red chili (optional)
Let’s Get Started
Now it’s time to bring all these amazing ingredients together into one beautiful bowl of laksa. Follow these step-by-step instructions for perfect results.
1. Cook the Chicken
- In a pot, add chicken stock, water, and chicken drumsticks.
- Bring it to a boil, then lower the heat and simmer for about 30 minutes or until chicken is fully cooked.
- Remove chicken from the broth, shred it, and set aside.
- Strain and reserve the broth for your laksa base.
2. Prepare the Laksa Broth
- In a separate large pot or deep pan, heat oil over medium heat.
- Sauté garlic, ginger, lemongrass, and chilies until fragrant—about 2 minutes.
- Add laksa paste and cook for another 2 minutes, stirring constantly.
- Pour in the reserved chicken broth, coconut milk, and fish sauce.
- Simmer for 10–15 minutes to let all the flavors meld together.
3. Cook the Noodles
- Prepare vermicelli noodles by soaking them in hot water for 5–7 minutes or until soft. Drain and set aside.
- If using hokkien noodles, rinse them under warm water to separate.
4. Prepare Toppings and Sauce
- Mix all laksa chili sauce ingredients in a small bowl. Set aside.
- Slice tofu puffs in half and optionally warm them in the broth for a few minutes.
5. Assemble Your Bowl
- In each serving bowl, place a portion of vermicelli and hokkien noodles.
- Add shredded chicken, tofu puffs, and bean sprouts.
- Pour hot laksa broth over the top.
- Drizzle with laksa chili sauce.
- Garnish with cilantro, lime wedges, fried shallots, and chili slices.
Boom. You’ve got a bowl of authentic Laksa Noodle Soup ready to go!
Servings and Pairing
This recipe serves 2 large bowls or 3 moderate portions, perfect for a hearty dinner or a cozy lunch.
Pairing ideas:
- Side of Roti or Garlic Bread: Perfect for dipping into the spicy broth.
- Light Salad: A cucumber and mint salad will balance out the heat.
- Cold Drinks: A chilled Thai iced tea or coconut water pairs perfectly with the spicy broth.
Variations
Want to switch things up? Here are some ideas to adapt this recipe:
- Seafood Laksa: Swap the chicken for shrimp, fish, or a mix of seafood like mussels and squid.
- Vegetarian Version: Use vegetable stock and replace chicken with extra tofu or mushrooms.
- Egg Laksa: Add soft-boiled or hard-boiled eggs on top for extra protein.
- Beef or Pork Laksa: Thin slices of beef or pork can be cooked quickly in the broth before serving.
Storage Tips
Laksa is best enjoyed fresh, but leftovers can still be delicious.
- Broth: Store in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month.
- Noodles: Keep separate from the broth to prevent sogginess. Store in the fridge for 2–3 days.
- Toppings: Keep them separate in airtight containers.
Reheating tip: Gently reheat the broth on the stove over low heat until hot. Assemble fresh bowls as needed.
FAQs
Can I make laksa paste at home?
Yes! If you have time and the right spices, you can make it from scratch using ingredients like dried chilies, shrimp paste, turmeric, galangal, and lemongrass.
Is this recipe spicy?
It has a medium kick, but you can adjust the heat by using fewer chilies or skipping the chili sauce topping.
Can I use store-bought chicken stock?
Absolutely. Just make sure it’s a high-quality, low-sodium version to avoid an overly salty broth.
Can I prepare this ahead of time?
Yes. Make the broth and toppings in advance, but assemble the bowls fresh before serving.
What’s the difference between laksa and curry noodle soup?
While both use coconut milk and spices, laksa has a more complex sour-spicy flavor due to lemongrass and often includes noodles like vermicelli or hokkien.
Final Thoughts
Laksa Noodle Soup is more than just a meal—it’s an experience. From the spicy, creamy broth to the combination of soft noodles and crunchy toppings, every bite is deeply satisfying and packed with flavor. It’s one of those dishes that once you’ve tried making it at home, you’ll come back to again and again.
Print
Laksa Noodle Soup
- Total Time: 50 minutes
- Yield: 3 servings
Description
A rich, spicy chicken Laksa Noodle Soup with creamy coconut broth, tender noodles, tofu puffs, and fresh garnishes. Packed with authentic Southeast Asian flavor, it’s a cozy one-bowl meal that’s surprisingly simple to make at home.
Ingredients
Chicken Stock:
- 2 cups (500 ml) chicken stock
- 1 cup (250 ml) water
- 3 chicken drumsticks
Laksa Broth:
- 1½ tbsp oil
- 2 garlic cloves, minced
- 2 cm piece of ginger, grated
- 1 stalk lemongrass, white part grated
- 2 bird’s eye chilies, chopped
- ½ cup (135g) laksa paste
- 400 ml coconut milk
- 2 tsp fish sauce (or soy sauce substitute)
Noodles + Toppings:
- 50g vermicelli noodles, dried
- 100g hokkien noodles (optional)
- 80g bean sprouts
- 80g tofu puffs, halved
Laksa Chili Sauce:
- ½ tsp sugar
- 1½ tsp light soy sauce
- ½ garlic clove, minced
- 1½ tsp laksa paste
- 1 tbsp Sriracha
- 1 tbsp chili paste or more Sriracha
- 1 tbsp vegetable oil
Garnishes:
- Fresh coriander/cilantro
- Lime wedges
- Fried shallots (optional)
- Sliced red chili (optional)
Instructions
- Boil chicken stock with drumsticks for 30 minutes. Remove and shred chicken. Strain and reserve broth.
- Sauté garlic, ginger, lemongrass, and chilies in oil. Add laksa paste and fry until aromatic.
- Add coconut milk, chicken broth, and fish sauce. Simmer 10–15 minutes.
- Prepare noodles as per packet instructions.
- Mix chili sauce ingredients in a bowl.
- Assemble bowls: noodles, chicken, tofu, sprouts, hot broth. Top with chili sauce and garnishes.
Notes
- Use high-quality laksa paste for authentic flavor.
- Adjust chili level to your spice preference.
- Keep noodles separate from broth until serving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes