Laksa is a fragrant, spicy Malaysian noodle soup that gets its signature depth from a complex paste of chiles, shrimp, galangal, lemongrass, and spices. Using a good store-bought laksa paste from Woolworths makes this dish genuinely weeknight-friendly without sacrificing the rich, coconutty flavor that makes laksa so beloved. This recipe builds a quick, aromatic broth with pantry staples and lets the paste do the heavy lifting, giving you a satisfying bowl in under an hour.
Ingredients
- 3 tbsp (45 g) laksa paste (from Woolworths, or any Malaysian laksa paste)
- 2 tbsp (30 ml) vegetable oil
- 2 cups (500 ml) chicken or vegetable stock
- 2 cups (500 ml) coconut milk (full-fat)
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tbsp (15 ml) fish sauce, plus more to taste
- 8 oz (225 g) dried rice noodles (vermicelli or laksa noodles)
- 8 oz (225 g) cooked prawns or chicken breast, sliced
- 4 oz (115 g) firm tofu, cut into cubes (optional)
- 2 cups (60 g) bean sprouts
- 1/2 cup (15 g) fresh coriander leaves
- 1 lime, cut into wedges
- 2 hard-boiled eggs, halved (optional)
- 1 red chili, sliced (optional, for heat)
Instructions
- Cook the rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
- In a large pot or wok, heat the vegetable oil over medium heat. Add the laksa paste and cook for 2–3 minutes, stirring constantly, until fragrant and the oil starts to separate slightly.
- Pour in the chicken stock and bring to a gentle simmer. Let it cook for 5 minutes to allow the flavors to meld.
- Stir in the coconut milk, palm sugar, and fish sauce. Simmer gently for another 5 minutes – do not let it boil hard, or the coconut milk may curdle.
- Add the cooked prawns or chicken and tofu (if using) to the broth. Cook for 3–4 minutes until heated through. If using raw chicken, cook until it reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
- Taste the broth and adjust with more fish sauce or a squeeze of lime if needed.
- Divide the cooked noodles among 4 bowls. Ladle the hot broth and protein over the noodles.
- Top each bowl with bean sprouts, coriander, a lime wedge, and a halved egg if using. Add sliced chili for extra heat.
Tips
- Don’t boil the coconut milk: Keep the broth at a gentle simmer after adding coconut milk. Boiling can cause it to split, giving a grainy texture.
- Substitute the paste: If you can’t find laksa paste at Woolworths, use a combination of red curry paste and a little extra shrimp paste (belacan) or fish sauce. It won’t be identical but will still be delicious.
- Make it vegetarian: Use vegetable stock and replace fish sauce with soy sauce or tamari. Omit the shrimp paste if your paste contains it, or use a vegan laksa paste if available.
- Prep ahead: The broth can be made up to 2 days in advance and refrigerated. Cook the noodles fresh, as they absorb liquid and become mushy when stored.
Serving Suggestions
Serve laksa piping hot as a main course. Offer extra lime wedges, sliced chilies, and a small dish of sambal oelek for those who want more heat. A side of crispy spring rolls or roti canai makes a great accompaniment. For a heartier meal, add extra vegetables like bok choy or snow peas in the last few minutes of cooking.
Variations
- Chicken Laksa: Use sliced chicken breast and chicken stock. Cook the chicken in the broth until done.
- Vegetable Laksa: Add a mix of broccoli, carrots, and bell peppers. Use vegetable stock and a vegan fish sauce alternative.
- Seafood Laksa: Add fish balls, squid, or mussels along with the prawns. Cook fish until it reaches 145°F (63°C).
- Spicier Laksa: Stir in a teaspoon of sambal oelek or extra chili paste with the laksa paste.
Storage and Reheating
Store leftover broth and noodles separately in airtight containers in the refrigerator for up to 3 days. The noodles will absorb liquid and become soft, so it’s best to keep them separate. Reheat the broth in a saucepan over medium heat until simmering. Reheat noodles in boiling water for 30 seconds or microwave with a splash of water. Combine and serve. Do not freeze the assembled dish, as the coconut milk may separate and the noodles will become unpleasantly mushy.
Frequently Asked Questions
Can I use laksa paste from a jar that’s been opened a while ago? Yes, if it’s within the use-by date and has been refrigerated after opening. The flavor may mellow, so taste and add more if needed.
What’s the difference between laksa paste and curry paste? Laksa paste typically contains shrimp paste, galangal, and lemongrass, giving it a more pungent, seafood-forward flavor. Curry paste is often milder and more generic.
Can I freeze the laksa broth? Yes, you can freeze the broth (without noodles) for up to 2 months. Thaw overnight in the fridge and reheat gently. The coconut milk may separate slightly; whisk well while reheating.
Is laksa very spicy? It depends on the brand of paste. Some are mild, others are fiery. Start with 2 tablespoons and add more to taste. You can also add coconut milk to tone down the heat.
What type of noodles are best? Thick rice noodles (laksa noodles) are traditional, but thin vermicelli works well too. If you can’t find rice noodles, use fresh egg noodles or even spaghetti as a last resort.
Can I make this without fish sauce? Yes, use soy sauce or tamari for a vegetarian version. The flavor will be slightly different but still savory.
Related
- Glamorgan Sausage Recipe (Welsh Veggie Sausages)
- Frozen Glamorgan Sausages: Recipe & Guide
- Glamorgan Sausage Calories & Recipe
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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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