Laksa House Horsham is a rich, spicy coconut curry noodle soup inspired by the popular Malaysian dish, adapted for home cooks. This version combines a fragrant spice paste, creamy coconut milk, and tender chicken with rice noodles for a deeply satisfying bowl. It works because it builds layers of flavor from pantry-friendly ingredients while still delivering the authentic taste of a laksa house favorite.
Ingredients
- 8 oz (225 g) dried rice noodles (vermicelli or laksa noodles)
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) laksa paste (or Malaysian curry paste)
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 lemongrass stalk, bruised (optional)
- 2 cups (480 ml) chicken or vegetable broth
- 1 can (13.5 oz / 400 ml) coconut milk
- 1 lb (450 g) boneless, skinless chicken thighs, sliced thin
- 2 tsp (10 g) fish sauce (or soy sauce)
- 1 tsp (5 g) sugar
- 1 cup (90 g) bean sprouts
- 1/2 cup (15 g) fresh cilantro leaves
- 1 lime, cut into wedges
- 2 hard-boiled eggs, halved (optional)
- 1 red chili, sliced (optional)
Instructions
- Cook the rice noodles according to package directions (usually soak in hot water for 5–7 minutes). Drain and set aside.
- Heat oil in a large pot over medium heat. Add laksa paste, garlic, shallot, and lemongrass (if using). Cook, stirring, for 2–3 minutes until fragrant.
- Add the chicken broth and coconut milk. Bring to a gentle simmer.
- Add the chicken slices. Cook for 8–10 minutes, stirring occasionally, until the chicken is cooked through. Check that the internal temperature reaches 165°F (74°C) using a food thermometer (USDA FSIS safe minimum).
- Stir in fish sauce and sugar. Taste and adjust seasoning.
- Divide the noodles among 4 bowls. Ladle the hot soup over the noodles.
- Top each bowl with bean sprouts, cilantro, a lime wedge, and optional egg and chili. Serve hot.
Tips
- If you can’t find laksa paste, use Thai red curry paste mixed with 1 tsp (5 g) ground turmeric for a similar flavor.
- For a vegetarian version, use vegetable broth and replace chicken with firm tofu or mushrooms; skip fish sauce and use soy sauce.
- Don’t overcook the noodles—they will soften further in the hot soup.
- To make the soup spicier, add extra chili or a dash of sambal oelek.
Serving Suggestions
Serve the laksa immediately after assembling, with extra lime wedges and fresh herbs on the side. A side of crispy spring rolls or prawn crackers complements the soup nicely. For a heartier meal, add a spoonful of sambal or chili crisp on top.
Variations
- Seafood Laksa: Replace chicken with 12 oz (340 g) peeled shrimp or fish fillets, adding them in the last 3–4 minutes until cooked through (fish should reach 145°F / 63°C).
- Vegetable Laksa: Use mixed vegetables like bell peppers, carrots, and snow peas, and add them with the broth.
- Curry Laksa: Add 1 tbsp (15 g) curry powder along with the laksa paste for a deeper spice profile.
Storage and Reheating
Store the soup and noodles separately in airtight containers in the refrigerator for up to 3 days. The noodles will absorb liquid and become mushy if stored together. To reheat, gently warm the soup on the stovetop until bubbling, then add the noodles and heat through. Reheat leftovers to an internal temperature of 165°F (74°C) for safety.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but reduce the cooking time to 5–7 minutes to avoid drying out.
What is laksa paste? Laksa paste is a blend of chilies, shrimp paste, garlic, lemongrass, and spices. It’s available in Asian grocery stores or online. If you don’t have it, use Thai red curry paste as a substitute.
Can I make this vegan? Absolutely. Use vegetable broth, omit the chicken and eggs, and use tofu or mushrooms. Replace fish sauce with soy sauce or tamari.
How do I make it less spicy? Use less laksa paste (start with 2 tbsp) and omit the fresh chili. You can also add a bit more coconut milk to mellow the heat.
Can I freeze the soup? Yes, the soup (without noodles) can be frozen for up to 2 months. Thaw overnight in the fridge, reheat, and add freshly cooked noodles.
What noodles are best? Thin rice vermicelli are classic, but you can use thick rice noodles or even udon for a different texture.
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- Chicken Tinola and Rice: Classic Filipino Soup
- Vienna Hot Dogs: How to Cook Them Perfectly
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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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