WW Laksa House is a rich, spicy coconut noodle soup inspired by the hawker stalls of Singapore and Malaysia. It layers a fragrant curry paste with creamy coconut milk, plump shrimp, and chewy rice noodles, all finished with fresh herbs and a squeeze of lime. This homemade version delivers the same deep, complex broth without a trip to the restaurant, and it comes together in about an hour.
Ingredients
- 8 oz (225 g) dried rice vermicelli noodles
- 1 tbsp (15 ml) vegetable oil
- 3 tbsp (45 g) laksa paste (store-bought or homemade)
- 2 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 4 cups (960 ml) chicken or vegetable broth
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1 tbsp (15 ml) fish sauce (or soy sauce for vegetarian)
- 1 tsp (5 g) brown sugar
- 1 lb (450 g) large shrimp, peeled and deveined
- 4 oz (115 g) fried tofu puffs, halved
- 1 cup (30 g) fresh bean sprouts
- 1/2 cup (15 g) fresh cilantro leaves
- 1/4 cup (10 g) fresh mint leaves
- 1 lime, cut into wedges
- 1 red chili, thinly sliced (optional)
Instructions
- Cook the rice vermicelli according to package directions (usually 4–6 minutes in boiling water). Drain, rinse with cold water, and set aside.
- Heat the vegetable oil in a large pot over medium heat. Add the laksa paste, garlic, and ginger. Cook, stirring constantly, for 2–3 minutes until fragrant and the paste darkens slightly.
- Pour in the chicken broth and coconut milk. Stir in the fish sauce and brown sugar. Bring to a gentle simmer, then reduce heat to low. Let the broth simmer uncovered for 15 minutes to meld the flavors.
- Add the shrimp and tofu puffs. Cook for 3–4 minutes, until the shrimp are pink and opaque. Check the shrimp with a food thermometer: the safe minimum internal temperature is 145°F (63°C) per USDA FSIS.
- Divide the cooked noodles among 4 bowls. Ladle the hot broth, shrimp, and tofu over the noodles.
- Top each bowl with bean sprouts, cilantro, mint, and chili slices if using. Serve immediately with lime wedges on the side.
Tips
- Laksa paste: If you can’t find laksa paste, substitute with a mix of 2 tbsp red curry paste plus 1 tsp shrimp paste (or extra fish sauce). The flavor will be slightly less complex but still delicious.
- Broth richness: For a lighter broth, use light coconut milk, but note that full-fat gives the authentic creamy texture.
- Don’t overcook shrimp: They cook quickly; remove from heat as soon as they turn pink to avoid rubbery texture.
- Make it vegetarian: Swap chicken broth for vegetable broth, use soy sauce instead of fish sauce, and add extra tofu or mushrooms.
Serving Suggestions
Serve this laksa as a main course with extra lime wedges and chili on the table. A side of crispy spring rolls or a simple cucumber salad balances the richness. For a more substantial meal, add a soft-boiled egg halved on top.
Variations
- Chicken laksa: Replace shrimp with 1 lb (450 g) sliced chicken breast; cook until it reaches 165°F (74°C) safe minimum internal temperature.
- Seafood laksa: Add a handful of mussels or fish cake slices along with the shrimp.
- Spicy level: Adjust the amount of laksa paste or add extra chili to suit your heat preference.
- Noodle swap: Use thick rice noodles (pad thai style) or even ramen noodles for a different texture.
Storage and Reheating
Store leftover laksa in an airtight container in the refrigerator for up to 3 days. Keep the noodles separate from the broth to prevent them from becoming mushy. Reheat the broth in a saucepan over medium heat until bubbling, then add the noodles and warm through. The shrimp will be reheated to 165°F (74°C) safe minimum internal temperature. Freeze the broth (without noodles) for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use frozen shrimp? Yes, thaw them overnight in the refrigerator or under cold running water. Pat dry before adding to the pot.
What is laksa paste made of? Typically dried shrimp, chilies, lemongrass, galangal, turmeric, and shallots. You can find it in Asian grocery stores or online.
Can I make this dairy-free? It already is dairy-free, as coconut milk replaces dairy.
Is this dish very spicy? It has a moderate heat from the laksa paste. Adjust the amount to taste, and serve with extra chili on the side.
Can I omit the tofu puffs? Yes, they add texture but are optional. You can substitute with extra shrimp or mushrooms.
How do I prevent the noodles from sticking? Rinse them with cold water after cooking and toss with a little oil if not using immediately.
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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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