Thai laksa soup is a Thai-inspired noodle soup with a coconut curry broth, tender chicken, and rice noodles. Laksa is a family of noodle soups especially associated with Malaysia and Singapore; this version takes a different route with Thai red curry paste, lime, and lemongrass for a fragrant, gently spicy bowl. It comes together in about 50 minutes and is easy to adjust at the table.
Ingredients
These amounts make four generous bowls. Choose a Thai red curry paste whose heat suits your household; brands and recipes vary in saltiness and chile strength, so season the finished broth gradually.
- 8 oz (225 g) flat rice noodles, medium width
- 1 lb (450 g) boneless, skinless chicken thighs, cut into thin strips
- 1 tbsp (15 ml) neutral oil, such as canola
- 3 tbsp (45 g) Thai red curry paste
- 2 garlic cloves (about 6 g), finely chopped
- 1 tbsp (10 g) fresh ginger, finely grated
- 1 stalk lemongrass (about 15 g), bruised and cut into 3-inch pieces
- 2 cans coconut milk, 13.5 oz (400 ml) each; stir or shake before measuring
- 4 cups (960 ml) low-sodium chicken broth
- 1 tbsp (15 ml) fish sauce, plus more to taste
- 1 tsp (4 g) packed brown sugar
- 1 tsp (2 g) finely grated lime zest
- 2 tbsp (30 ml) fresh lime juice, plus lime wedges for serving
- 1 cup (100 g) bean sprouts, rinsed and drained
- 1 cup (15 g) loosely packed Thai basil leaves, or regular basil
- ½ cup (8 g) chopped cilantro leaves and tender stems
- 2 scallions (about 30 g), thinly sliced
- 1 small red chile (about 10 g), thinly sliced, optional
- ¼ tsp (1 g) fine salt, or as needed
Instructions
- Prepare the ingredients. Slice the chicken into strips about ¼ inch (6 mm) thick so they cook quickly and evenly. Chop the garlic, grate the ginger and lime zest, and bruise the lemongrass with the flat side of a knife. Measure the curry paste, broth, and seasonings before you start cooking. Set the herbs and other toppings aside for serving.
- Soften the noodles. Place the rice noodles in a large heatproof bowl and cover them with very hot water. Soak for 6 to 8 minutes, or follow the package directions if they specify a different time. They should be flexible but still a little firm, since they will soften further in the hot broth. Drain well and set aside; do not leave them sitting in water.
- Fry the curry paste. Heat the oil in a large heavy saucepan or Dutch oven over medium heat. Add the curry paste and cook for about 1 minute, stirring constantly, until fragrant. Add the garlic and ginger and cook for another 30 seconds. Keep the heat moderate; scorching the paste or garlic can make the broth taste bitter.
- Build the coconut broth. Pour in about ½ cup (120 ml) of the broth and stir until the curry paste loosens and blends smoothly. Add both cans of coconut milk, the remaining broth, lemongrass, fish sauce, brown sugar, and lime zest. Bring the mixture to a gentle simmer, stirring occasionally, then simmer uncovered for 8 minutes. Avoid a hard boil, which can make the coconut milk separate or develop an oily appearance.
- Cook the chicken. Add the chicken strips and stir to separate them. Keep the broth at a gentle simmer for 8 to 10 minutes, stirring once or twice, until the pieces are cooked through. Check the thickest pieces with an instant-read thermometer: poultry must reach 165°F (74°C), the USDA FSIS safe minimum internal temperature. If any pieces are below that temperature, simmer briefly and check again.
- Season the soup. Remove the lemongrass pieces with tongs or a slotted spoon. Stir in the lime juice, then taste the broth. Add the salt only if needed, since curry paste and fish sauce can already contribute plenty. For a brighter flavor, add a little more lime; for a saltier, more savory broth, add fish sauce a teaspoon at a time. If the soup is too intense, loosen it with a splash of broth or water.
- Assemble the bowls. Divide the drained noodles among four deep bowls. Ladle the hot chicken and broth over them, making sure each serving gets a good mix of chicken and coconut broth. If the noodles have cooled or clumped, rinse them briefly in hot water and drain before portioning.
- Finish and serve. Top the bowls with bean sprouts, Thai basil, cilantro, scallions, and optional red chile. Serve right away with lime wedges so each person can adjust the acidity. The noodles continue absorbing broth as they sit, so bring extra hot broth or water to the table if you want to loosen the bowls later.
Tips
- Control the heat gradually. Red curry paste varies widely in strength. Start with 2 tablespoons if you are sensitive to chile, then stir in more paste after the broth simmers if you want a bolder, spicier soup. Adding extra coconut milk can soften the heat, though it also makes the broth richer.
- Make a practical lemongrass swap. Fresh lemongrass can be hard to find. Use 1 teaspoon (2 g) finely grated lime zest in the broth instead, and add it with the garlic. The soup will still taste bright, but it will miss lemongrass’s distinctive citrusy, herbal aroma. Do not use a tough outer lemongrass layer as a garnish.
- Check your curry paste label. Some curry pastes contain shrimp paste or other seafood ingredients, and their salt levels differ. For a vegetarian version, choose a paste labeled vegetarian and replace the chicken broth and fish sauce as described under Variations.
- Keep noodles separate for leftovers. Rice noodles soak up liquid quickly and can become very soft in stored soup. If you expect leftovers, portion the noodles into bowls and ladle over only the soup you plan to eat. Refrigerate remaining broth and noodles separately.
Serving Suggestions
Serve the soup as a complete meal while the broth is hot and the herbs are fresh. Put extra lime wedges, bean sprouts, sliced scallions, chile, and herbs on the table so everyone can finish a bowl to taste. A small dish of fish sauce or chile oil can also be offered, but add either sparingly: the curry paste and fish sauce already season the broth.
If you want something alongside it, choose a simple cucumber salad, lightly dressed greens, or steamed vegetables. These keep the meal fresh without competing with the coconut broth. For a larger spread, serve small plates of grilled vegetables or crisp spring rolls. Avoid adding a heavily seasoned side that would overwhelm the soup’s lime, herbs, and curry aromas.
Variations
Make it with shrimp: Replace the chicken with 1 lb (450 g) peeled, deveined raw shrimp. Add the shrimp near the end and simmer just until opaque and cooked through; check with a food thermometer for 145°F (63°C), the USDA FSIS safe minimum temperature for fish and shellfish. Shrimp cook quickly, so keep an eye on them to avoid a firm, rubbery texture.
Make it vegetarian: Use vegetable broth, omit the fish sauce, and select a curry paste without shrimp paste or other animal ingredients. Add 14 oz (400 g) firm tofu, cut into cubes, in place of the chicken. Season the finished broth with 1 to 2 teaspoons (5 to 10 ml) soy sauce or a vegetarian fish-sauce alternative, tasting as you go. The flavor will be less seafood-savory but still full and aromatic.
Use another noodle: Thin rice vermicelli or wider rice sticks both work. Follow the package’s soaking or cooking directions, because thickness changes the time needed. Wheat egg noodles are another option, but cook them separately and check the ingredient label if you need to avoid eggs. Keeping noodles out of the pot until serving helps prevent them from overcooking.
Adjust the richness: For a lighter-tasting broth, replace 1 cup (240 ml) of coconut milk with 1 cup (240 ml) extra chicken broth. The soup will be less creamy and the curry may taste more pronounced. For a richer bowl, keep the stated amount of coconut milk rather than adding cream, which can mute the lime and lemongrass notes.
Storage and Reheating
Refrigerate leftover soup within 2 hours of cooking. Store the broth and chicken in a covered container and the noodles in a separate container; refrigerate both for 3 to 4 days. Keep fresh toppings separate and add them only when serving. If the noodles have already been combined with the soup, they will soften over time, but the leftovers can still be eaten within the same refrigerated window.
Reheat only the portion you need on the stovetop over medium-low heat, stirring gently and avoiding a prolonged boil. Add a splash of broth or water if the coconut broth has thickened. Heat leftovers to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers, checking the center with a food thermometer. Reheat noodles separately in hot water or add them to the broth just long enough to warm. Freeze extra broth and chicken in a freezer-safe container for up to 2 months for best quality; thaw in the refrigerator, reheat safely, and prepare fresh noodles and toppings.
Frequently Asked Questions
Is Thai laksa the same as Malaysian or Singaporean laksa?
Not exactly. Laksa refers to a range of noodle soups, with well-known versions from Malaysia and Singapore. This recipe is a Thai-inspired variation that uses Thai red curry paste and familiar Thai flavors such as lime, fish sauce, and lemongrass. Recipes and regional styles differ, so it is best understood as one take on a broader soup tradition.
Can I make the broth ahead?
Yes. Make the broth and cook the chicken, then cool and refrigerate them promptly in a covered container. It will keep for 3 to 4 days. Reheat it to 165°F (74°C) before serving, and cook or soak the noodles close to mealtime so they do not become overly soft in the broth.
Why does my coconut broth look separated?
A little oil on the surface can happen with coconut milk and curry paste, especially if the soup boils hard. It is usually a texture issue rather than a reason to discard properly handled soup. Keep the broth at a gentle simmer, stir before serving, and add a small splash of broth or water if the surface looks especially oily.
Can I use chicken breast instead of thighs?
Yes. Cut boneless, skinless chicken breast into similarly thin strips and add it at the same point in the recipe. Breast can dry out faster, so check it as soon as it looks opaque and use a thermometer to confirm it reaches 165°F (74°C). Remove cooked pieces from the heat promptly rather than simmering them longer than necessary.
How can I make the soup less spicy?
Begin with 2 tablespoons of curry paste and taste the broth after it simmers. Add more only if you want extra heat. A little additional coconut milk or broth can mellow the soup, while extra lime juice brightens it but does not remove chile heat. Serve sliced chile separately so diners can choose their own spice level.
Related
- Portuguese White Bean Stew with Kale and Sausage Recipe
- Portuguese Tomato Soup: A Simple Rustic Recipe
- Portuguese Fish Soup: Traditional Sopa de Peixe Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).