Laksa paste is the aromatic, spicy foundation of the beloved Malaysian and Singaporean noodle soup. This homemade version blends fresh chilies, lemongrass, galangal, shrimp paste, and warm spices into a fragrant paste that delivers deep, complex flavor in every spoonful. Making it at home lets you control the heat level and ensures a fresher, more vibrant taste than store-bought jars.
Ingredients
- 20 dried red chilies (about 1 oz / 30 g), soaked in hot water until soft, then drained
- 3 fresh red chilies, seeded if less heat is desired
- 6 shallots (about 6 oz / 170 g), peeled and roughly chopped
- 4 cloves garlic, peeled
- 2 stalks lemongrass, tough outer layers removed, sliced into thin rings (use only the tender bottom half)
- 2 inches (5 cm) fresh galangal, peeled and sliced (substitute ginger if needed)
- 1 inch (2.5 cm) fresh turmeric, peeled and sliced (or 1 tsp ground turmeric)
- 1 tbsp (15 g) shrimp paste (belacan), toasted (see note)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground fennel
- 1/2 tsp ground white pepper
- 1/4 cup (60 ml) neutral oil (like canola or sunflower)
- 2 tbsp (30 ml) water (if needed for blending)
Instructions
- Soak the dried chilies in hot water for 15 minutes until soft. Drain well, then roughly chop them.
- In a small dry pan over medium heat, toast the shrimp paste for 2–3 minutes, pressing it flat with a spoon, until fragrant. (This removes its raw, fishy edge.) Set aside.
- Combine the soaked dried chilies, fresh chilies, shallots, garlic, lemongrass, galangal, turmeric, toasted shrimp paste, ground coriander, cumin, fennel, and white pepper in a food processor or high-speed blender.
- Pulse the mixture, scraping down the sides occasionally, until it forms a coarse paste. Add the oil and water as needed to help it blend into a smooth, thick paste. You may need to stop and scrape the bowl several times.
- If you prefer a deeper, more cooked flavor, transfer the paste to a wok or skillet and cook over medium heat for 5–7 minutes, stirring constantly, until the paste darkens and becomes aromatic. This step is optional but recommended.
- Let the paste cool completely before using or storing.
Tips
- Substitutions: If you can’t find galangal, use ginger – it will be slightly more pungent and less floral. Shrimp paste can be replaced with 1 tbsp fish sauce (reduce any added salt in the final dish) or omitted for a vegetarian version, though the flavor will be less complex.
- Heat control: For a milder paste, remove the seeds from all chilies before blending. For extra heat, keep some seeds in.
- Blending tip: If the paste is too thick and the blender struggles, add a little more oil or water, but do so sparingly – you want a thick paste, not a liquid sauce.
- Toasting the paste: Cooking the paste in oil before using it in a dish helps mellow the raw garlic and shallot and deepens the flavor. Do this even if you’re not using the paste immediately.
Serving Suggestions
Use this laksa paste to make a classic curry laksa: sauté 3–4 tablespoons of the paste in oil until fragrant, then add coconut milk and chicken stock. Add cooked chicken, shrimp, tofu puffs, and rice noodles, and finish with bean sprouts, fresh cilantro, and a squeeze of lime. It also works beautifully as a marinade for grilled meats or as a stir-fry base with vegetables and proteins.
Variations
- Vegetarian Laksa Paste: Omit the shrimp paste and add 1 tablespoon of soy sauce or tamari for umami. The paste will be lighter but still flavorful.
- Extra Aromatic: Add 1–2 candlenuts (or macadamia nuts) for a richer, creamier texture, and a few kaffir lime leaves (finely sliced) for a citrusy note.
- Spice Blend: For a more complex spice profile, dry-roast the coriander, cumin, and fennel seeds before grinding them, then use the freshly ground spices in the paste.
Storage and Reheating
Store the laksa paste in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in ice cube trays (each cube is about 1 tablespoon) and transfer the frozen cubes to a zip-top bag – they will keep for up to 3 months. To use, thaw the cubes in the refrigerator overnight or add them directly to the pan with a little oil. Reheat the paste gently in a pan until fragrant before adding other ingredients.
Frequently Asked Questions
Can I use fresh chilies instead of dried? Yes, replace the dried chilies with 10–12 fresh red chilies (about 4 oz / 115 g). The paste will be slightly less smoky and more vegetal. Adjust the number based on your heat preference.
What is shrimp paste and can I skip it? Shrimp paste (belacan) is a fermented, pungent paste that adds a deep umami and seafood note. It’s integral to traditional laksa, but if you’re allergic or vegetarian, you can omit it and add a teaspoon of miso or a splash of fish sauce (if not vegetarian) to mimic some of the savory depth.
Why is my paste bitter? Bitterness can come from over-toasting the shrimp paste or from burning the spices. Toast the shrimp paste only until fragrant (2–3 minutes) and stir constantly when cooking the paste in oil. Also, remove the seeds from the chilies if you’re sensitive to bitterness.
How much paste do I need for one serving of laksa? Typically, 1–2 tablespoons of paste per serving is enough, depending on how spicy you like it. Start with 1 tablespoon and add more after tasting.
Can I use this paste for other dishes? Absolutely! It’s excellent as a marinade for chicken or tofu, a flavor base for stir-fries, or a spicy addition to soups and braises. Just adjust the quantity to your taste.
Is it necessary to cook the paste before using it? While you can use it raw, cooking the paste in oil for a few minutes releases the flavors and removes the raw taste of garlic and shallots. For the best results, always cook it briefly before adding liquids.
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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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