Malaysian laksa is a family of noodle soups, and this version is inspired by curry laksa: rice noodles in a fragrant, gently spicy coconut broth. Chicken, shrimp, tofu puffs, and fresh garnishes make it a satisfying bowl, while a blended spice paste builds deep flavor without a long simmer.
Ingredients
- 8 oz (225 g) dried rice vermicelli or medium rice noodles
- 3 tbsp (45 ml) neutral oil, such as canola oil
- 4 shallots, peeled and roughly chopped, about 4 oz (115 g)
- 4 garlic cloves, peeled
- 1 tbsp (15 g) peeled chopped fresh ginger
- 2 stalks lemongrass, tender inner parts only, sliced, about 1 oz (30 g)
- 2 red Thai chilies, stems removed; use 1 for milder heat
- 2 tbsp (18 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (3 g) ground turmeric
- 2 tbsp (18 g) dried shrimp, rinsed and drained
- 4 candlenuts, about 20 g, or 2 tbsp (18 g) unsalted macadamias or cashews
- 4 cups (950 ml) low-sodium chicken stock
- 1 can (13.5 oz/400 ml) unsweetened coconut milk, well shaken
- 1 tbsp (15 ml) fish sauce, plus more to taste
- 1 tsp (5 g) fine salt, plus more to taste
- 1 lb (450 g) boneless, skinless chicken thighs, cut into thin strips
- 8 oz (225 g) raw peeled and deveined shrimp
- 8 oz (225 g) tofu puffs, halved; or 7 oz (200 g) firm tofu cut into cubes
- 2 cups (180 g) bean sprouts, rinsed and drained
- 1 cup (100 g) thinly sliced cucumber
- 1 cup (30 g) loosely packed mint leaves
- 1 cup (15 g) loosely packed cilantro leaves
- 2 limes, cut into wedges, about 4 oz (115 g)
- 2 tbsp (20 g) thinly sliced scallions
- 1 tsp (5 ml) sambal oelek or other chili paste, optional, for serving
Instructions
- Soak the rice noodles according to the package directions, usually in warm water for 8 to 10 minutes, until pliable but still slightly firm. Drain them well and set aside. If the package calls for boiling rather than soaking, follow its timing and rinse the noodles briefly with cool water to stop them from softening further.
- Make the laksa paste while the noodles soak. Put the shallots, garlic, ginger, lemongrass, chilies, coriander, cumin, turmeric, dried shrimp, and candlenuts in a small food processor or blender. Add 2 tablespoons (30 ml) of the measured oil and process, scraping down the sides as needed, until the mixture becomes a thick, mostly smooth paste. A few small flecks are fine. If your blender needs help moving, add water 1 teaspoon (5 ml) at a time rather than pouring in a large amount.
- Heat the remaining 1 tablespoon (15 ml) oil in a large, heavy pot over medium heat. Add the paste and cook for about 6 minutes, stirring often and lowering the heat if it begins to scorch. It should smell fragrant and look slightly darker, with oil starting to show around the edges. This step cooks off the raw, sharp aroma of the blended aromatics; browning them aggressively can make the broth bitter.
- Pour in the chicken stock, scraping the bottom of the pot to loosen any paste. Bring it to a gentle simmer, then stir in the coconut milk, fish sauce, and salt. Simmer uncovered for 12 minutes, stirring occasionally. Keep the liquid at a quiet simmer rather than a hard boil so the coconut milk stays smooth. Taste the broth; it should be savory, aromatic, and a little salty because the noodles and garnishes will soften its intensity.
- Add the chicken strips and tofu puffs. Simmer gently for 8 to 10 minutes, stirring once or twice, until the thickest chicken pieces reach 165°F (74°C) on a food thermometer. That is the USDA FSIS safe minimum internal temperature for poultry. If using firm tofu instead of puffs, add it now too, but stir carefully so the cubes keep their shape.
- Add the shrimp and cook for 3 to 4 minutes, turning them once, until opaque and firm; check that they reach 145°F (63°C), the USDA FSIS safe minimum temperature for seafood. Avoid extending the cooking time once they are done, as shrimp can become tough. Remove the pot from the heat and taste the broth again, adjusting with a little more fish sauce or salt if needed.
- Divide the drained noodles among four large bowls. Ladle the hot broth, chicken, shrimp, and tofu over them. Add bean sprouts, cucumber, mint, cilantro, and scallions. Serve immediately with lime wedges and optional sambal so each person can add brightness and heat to taste.
Tips
- Use the right noodles. Rice vermicelli gives a delicate, slurpable bowl, while medium-width rice noodles feel more substantial. Soak only until pliable; noodles that are completely soft before serving can turn mushy when covered with hot broth. If they stick together after draining, toss them gently with a teaspoon of oil.
- Handle unfamiliar ingredients practically. Candlenuts add body and a mild, rich flavor. Unsalted macadamias are the closest easy substitute; cashews work too but make the paste a touch sweeter. Dried shrimp contribute a concentrated savory taste. If you cannot find them, leave them out and add 1 teaspoon (5 ml) more fish sauce, knowing the broth will be less complex.
- Adjust heat gradually. Chili strength varies, so begin with one chili if you are unsure. The broth can be made moderately spicy and served with sambal at the table. For a milder pot, remove the seeds and inner ribs from the chilies before blending, or omit them entirely.
- Keep the broth from splitting. Once you add coconut milk, use a gentle simmer rather than a rolling boil. Stir the pot occasionally, especially around the bottom, and avoid leaving it unattended while the paste is cooking. If the broth looks slightly separated, take it off the heat and whisk gently; it will still taste good.
Serving Suggestions
Serve laksa as a complete meal in wide, warmed bowls, with plenty of broth and a mix of noodles, protein, and crisp toppings in every portion. Put extra lime wedges, sambal, fish sauce, and chopped herbs on the table so diners can tune the seasoning individually. A squeeze of lime is especially useful: its acidity lifts the rich coconut broth without needing more salt.
For a larger meal, offer a small plate of sliced cucumber or a simple crunchy salad alongside the soup. Keep additional bean sprouts and herbs chilled until serving, then add them at the last moment so they stay fresh and crisp. If you are serving guests, arrange the garnishes in separate bowls and let everyone build their own bowl; this also makes it easy to accommodate different preferences for herbs and chili.
Variations
Malaysian laksa has regional and family variations rather than one single fixed formula. This recipe is a coconut curry-style laksa, not a claim to represent every regional bowl. Asam laksa, for example, is a sour, tamarind-based fish soup without this rich coconut broth. Sarawak laksa has its own distinctive spice paste and customary garnishes.
For a seafood-forward version, replace the chicken with an equal weight of firm white fish cut into chunks, adding it near the end and cooking until it reaches 145°F (63°C). You can also use mussels or fish cakes, adjusting cooking times to suit the ingredients and checking that seafood is thoroughly cooked. For a vegetarian bowl, use vegetable stock, omit the chicken, shrimp, dried shrimp, and fish sauce, and replace the fish sauce with soy sauce or a vegetarian mushroom seasoning. Add extra tofu and vegetables; the result will have a different, less seafood-rich flavor.
To make the broth richer, use the full can of coconut milk as written and avoid adding extra water. For a lighter-tasting bowl, replace up to 1 cup (240 ml) of the coconut milk with additional stock. You can also use store-bought laksa paste: start with 4 to 5 tablespoons (60 to 75 g), fry it in the oil for several minutes, then taste the broth before adding salt or fish sauce. Jarred paste varies in saltiness and heat, and some contains shrimp, so check its ingredients if that matters to your guests.
Storage and Reheating
For best texture, store broth and toppings separately from the noodles. Transfer the broth, chicken, shrimp, and tofu to a shallow airtight container and refrigerate within 2 hours of cooking. Refrigerate cooked soup for 3 to 4 days. Keep noodles in a separate container for up to 3 days, lightly oiled if they are sticking; store fresh herbs, cucumber, and bean sprouts separately and use them within a few days while crisp.
Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring occasionally until the center reaches 165°F (74°C). Do not bring coconut broth to a vigorous boil. Add a splash of stock or water if it has thickened, then adjust lime, fish sauce, or salt after reheating. Reheated shrimp may be firmer than freshly cooked shrimp, so gentle heating matters. For longer storage, freeze the broth and cooked chicken for up to 2 months for best quality; leave out the noodles, shrimp, and fresh garnishes if possible. Thaw in the refrigerator before reheating, and add freshly cooked noodles and garnishes when serving.
Frequently Asked Questions
Is Malaysian laksa always made with coconut milk?
No. Curry laksa commonly has a coconut-based broth, while other Malaysian styles, including asam laksa, are sour and fish-based rather than creamy. Recipes and toppings also vary by region and household. This recipe specifically makes a coconut curry-style bowl.
Can I make the laksa paste ahead?
Yes. Blend the paste up to 2 days in advance and keep it covered in the refrigerator. You can also freeze it in a small airtight container for up to 2 months. Thaw frozen paste in the refrigerator, then fry it thoroughly in oil before adding the stock; do not add it raw straight to the soup.
Can I use store-bought laksa paste?
Yes. Use about 4 to 5 tablespoons (60 to 75 g) as a starting point, frying it in the oil before adding the stock. Taste before adding salt and fish sauce because commercial pastes can be quite salty or spicy. Check the label for shrimp or other seafood if you are cooking for someone who avoids those ingredients.
How can I make this recipe less spicy?
Use one chili or omit the chilies from the paste, then serve sambal separately. Removing the seeds and inner ribs can also reduce the heat, although it will not remove all the chili’s bite. If the finished soup is still too spicy, add a little more stock and coconut milk, then rebalance the salt and lime.
Why are my rice noodles gummy?
They were probably soaked or boiled too long, or left sitting in hot broth before serving. Drain them as soon as they are pliable but still slightly firm, and keep them separate from the soup until you are ready to assemble bowls. Follow the timing on the noodle package, since thickness and brands differ.
Can I prepare the whole soup in advance?
You can make the broth and cook the chicken ahead, then refrigerate them separately from the noodles and garnishes. For the best shrimp texture, cook the shrimp shortly before serving; if it is already cooked, reheat the soup gently and avoid repeated warming. Assemble each bowl just before eating so the noodles do not soak up all the broth.
Related
- Malaysian Beef Rendang: A Slow-Cooked Coconut Curry
- Malaysian Elk Rendang: A Slow-Cooked Coconut Curry
- Malaysian Roti Canai: How to Make Flaky Flatbread
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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