Laksa paste is the aromatic, spicy foundation of the beloved Southeast Asian noodle soup, laksa. This homemade version layers lemongrass, galangal, chilies, and shrimp paste into a deeply savory paste that you can make in minutes and use to create restaurant-quality bowls at home. It is far more vibrant than most store-bought versions, and you can control the heat level to suit your taste.
Ingredients
- 10 dried red chilies (about 1 oz / 30 g), soaked in hot water for 15 minutes and drained
- 2 fresh red chilies, seeded if desired
- 6 shallots (about 6 oz / 170 g), peeled and roughly chopped
- 4 cloves garlic, peeled
- 2 stalks lemongrass, tough outer leaves removed, sliced into 1-inch pieces
- 2 inches (5 cm) fresh galangal, peeled and sliced (substitute ginger if unavailable)
- 1 inch (2.5 cm) fresh turmeric, peeled and sliced (or 1 tsp ground turmeric)
- 1 tbsp (15 g) shrimp paste (belacan), toasted
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt
- 1 tsp (5 g) sugar
- 1 tbsp (15 ml) lime juice
Instructions
- If using dried chilies, soak them in hot water for 15 minutes until soft. Drain well.
- Toast the shrimp paste: wrap it in a small piece of foil and dry-roast in a skillet over medium heat for 2–3 minutes per side, until fragrant. Set aside.
- In a food processor, combine the soaked dried chilies, fresh chilies, shallots, garlic, lemongrass, galangal, turmeric, toasted shrimp paste, ground coriander, ground cumin, salt, and sugar. Pulse until a coarse paste forms.
- With the processor running, drizzle in the vegetable oil and lime juice. Continue blending until the paste is smooth, scraping down the sides as needed. If it is too dry, add 1–2 tablespoons of water.
- Taste and adjust seasoning with salt or sugar. The paste should be intensely flavorful and slightly spicy.
- Use immediately or store in a clean glass jar covered with a thin layer of oil. Refrigerate for up to 2 weeks, or freeze for up to 3 months.
Tips
- Substitutions: If you cannot find galangal, use ginger—the flavor will be slightly sharper but still good. Shrimp paste is essential for authentic laksa; if you must omit it, add 1 tablespoon of fish sauce, though the paste will lack depth.
- Heat control: For a milder paste, remove the seeds from the fresh chilies and use fewer dried chilies. For extra heat, add a bird’s eye chili.
- Common mistake: Do not skip toasting the shrimp paste—it removes the raw, pungent odor and deepens the flavor. Also, make sure the lemongrass is sliced thinly enough to blend smoothly.
- Storage: Always cover the paste with a thin layer of oil before refrigerating to prevent oxidation and spoilage.
Serving Suggestions
Use this laksa paste to make a classic laksa soup: sauté 3 tablespoons of paste in oil until fragrant, then add 4 cups (960 ml) coconut milk and 2 cups (480 ml) chicken or vegetable broth. Simmer for 10 minutes, then add cooked chicken, shrimp, or tofu, and rice noodles. Serve with bean sprouts, fresh cilantro, and lime wedges. The paste also works as a marinade for grilled meats or a stir-fry base.
Variations
- Vegetarian laksa paste: Omit the shrimp paste and add 1 tablespoon of soy sauce or tamari. The flavor will be less complex but still delicious.
- Extra aromatic: Add 2 kaffir lime leaves (finely sliced) or 1 teaspoon of lime zest to the processor for a citrusy note.
- Spicy version: Increase the dried chilies to 15 and add 1 teaspoon of chili flakes for a fiery paste.
Storage and Reheating
Store the laksa paste in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze in ice cube trays (about 2 tablespoons each) for up to 3 months. To use, thaw overnight in the fridge or add directly to the pan—it will melt quickly. The paste does not need reheating on its own; it is cooked as part of the dish.
Frequently Asked Questions
Can I use fresh chilies instead of dried? Yes, use 10 fresh red chilies (about 4 oz / 115 g) and skip the soaking step. The flavor will be slightly less smoky but equally good.
What if I can’t find shrimp paste? Shrimp paste is a key ingredient in laksa, but you can substitute 1 tablespoon of fish sauce or a mashed anchovy fillet. This will change the flavor profile, making it less funky and more salty.
How long does the paste last in the fridge? Properly stored with a layer of oil, it lasts up to 2 weeks. Always use a clean spoon to scoop out portions to avoid contamination.
Can I make this paste without a food processor? Yes, use a mortar and pestle. Grind the aromatics in batches, starting with the hardest (galangal, turmeric, lemongrass) and adding the softer ingredients gradually. It will take about 20 minutes of pounding.
Is this paste suitable for a nut-free diet? Yes, this recipe contains no nuts. However, if you have a shellfish allergy, note that shrimp paste contains shellfish and should be omitted or replaced.
Can I use this paste for other dishes? Absolutely. Use it as a marinade for chicken or fish, stir it into fried rice, or add a spoonful to soups for instant flavor.
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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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