Laksa House Hutt Street is a beloved Malaysian-style noodle soup known for its rich, spicy coconut broth, fresh herbs, and hearty toppings. This recipe recreates that iconic bowl at home, balancing creamy coconut milk with a punchy, homemade rempah (spice paste) for a deeply satisfying meal. It works because it layers flavors—sweet, salty, sour, and umami—into one comforting, slurp-worthy bowl.
Ingredients
- For the rempah (spice paste):
- 6 dried red chilies, soaked in hot water for 15 minutes, drained
- 3 fresh red chilies, seeded if desired
- 4 shallots, peeled
- 3 cloves garlic, peeled
- 1 tablespoon (15 g) galangal, sliced (or substitute ginger)
- 1 tablespoon (15 g) fresh turmeric, sliced (or 1 teaspoon ground turmeric)
- 2 stalks lemongrass, white part only, sliced
- 1 teaspoon (5 g) shrimp paste (belacan), toasted
- 1 tablespoon (15 ml) vegetable oil
- For the broth:
- 2 cups (480 ml) chicken or vegetable stock
- 2 cups (480 ml) coconut milk (full-fat)
- 1 tablespoon (15 g) palm sugar (or brown sugar)
- 1 tablespoon (15 ml) fish sauce
- 1 teaspoon (5 g) salt, or to taste
- For the noodles and toppings:
- 8 oz (225 g) thick rice noodles (laksa noodles or pad thai noodles)
- 1 cup (120 g) bean sprouts, blanched
- 1 cup (30 g) fresh mint leaves
- 1 cup (30 g) fresh cilantro leaves
- 1 lime, cut into wedges
- 2 hard-boiled eggs, halved
- 1 cup (150 g) fried tofu puffs, halved
- 1 cucumber, julienned
- 2 tablespoons (20 g) fried shallots (optional)
Instructions
- Make the rempah: In a food processor, combine soaked dried chilies, fresh chilies, shallots, garlic, galangal, turmeric, lemongrass, and shrimp paste. Blend into a smooth paste, adding a little water if needed.
- Heat vegetable oil in a large pot over medium heat. Add the rempah and cook, stirring frequently, until fragrant and the color deepens, about 8–10 minutes. The paste should darken and release oil.
- Pour in the chicken stock and bring to a simmer. Cook for 5 minutes to meld flavors.
- Stir in coconut milk, palm sugar, and fish sauce. Simmer gently for 10 minutes—do not boil hard, or the coconut milk may split. Season with salt to taste.
- Meanwhile, cook the rice noodles according to package instructions until just tender. Drain and rinse with cold water to stop cooking.
- Blanch the bean sprouts in boiling water for 30 seconds, then drain.
- Divide noodles among four bowls. Ladle the hot broth over the noodles.
- Top each bowl with bean sprouts, mint, cilantro, lime wedges, hard-boiled eggs, tofu puffs, cucumber, and fried shallots if using. Serve immediately.
Tips
- Substitutions: If galangal is unavailable, use ginger—it will be slightly more pungent but still delicious. For a vegetarian version, replace fish sauce with soy sauce and use vegetable stock.
- Rempah shortcut: To save time, use 3–4 tablespoons of store-bought laksa paste, but taste for salt and adjust.
- Don’t boil the coconut milk: A rolling boil can cause the coconut milk to curdle. Keep the broth at a gentle simmer for a silky texture.
- Toast the shrimp paste: Wrap the shrimp paste in foil and dry-toast in a pan for 2 minutes per side before adding to the paste—this intensifies its aroma without being overpowering.
Serving Suggestions
Serve laksa hot with extra lime wedges and a side of sambal oelek for those who want more heat. A cold glass of iced tea or a light lager pairs well. For a heartier meal, add grilled chicken or shrimp on top.
Variations
- Seafood laksa: Add 12 large peeled shrimp and 8 mussels to the broth during the last 5 minutes of simmering.
- Chicken laksa: Add 1 cup shredded cooked chicken breast when adding the coconut milk.
- Vegetarian laksa: Use vegetable stock, replace fish sauce with soy sauce, and add extra tofu puffs or sliced mushrooms.
- Spicier laksa: Increase dried chilies to 10 or add 1 teaspoon of chili flakes to the rempah.
Storage and Reheating
Store the broth and noodles separately in airtight containers. The broth keeps for up to 3 days in the refrigerator; noodles are best eaten fresh but can be stored for 1 day. To reheat, warm the broth gently in a saucepan over medium-low heat until steaming (do not boil). Reheat noodles by dipping in hot water for 30 seconds. Assemble bowls fresh. Freeze the broth for up to 2 months—thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use rice vermicelli instead of thick rice noodles? Yes, rice vermicelli works well, though the texture will be lighter. Cook according to package directions and rinse with cold water.
What is shrimp paste and can I skip it? Shrimp paste (belacan) adds a deep umami note. If you skip it, add an extra teaspoon of fish sauce to compensate. It’s essential for authentic flavor, but you can omit for a milder taste.
Why did my coconut milk curdle? Curdling happens when the broth boils too vigorously or when coconut milk is added to a very hot pot. Always keep the heat low and stir gently.
Can I make this dairy-free? Yes, this recipe is naturally dairy-free—coconut milk replaces any cream. Just ensure your stock and fish sauce are dairy-free.
How do I make it less spicy? Remove seeds from fresh chilies and use only 3 dried chilies. You can also reduce the amount of rempah used.
Is laksa gluten-free? Most ingredients are gluten-free, but check your fish sauce and stock for wheat. Use tamari instead of soy sauce if needed.
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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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