Laksa is a fragrant, spicy noodle soup from the Peranakan cuisine of Malaysia and Singapore, known for its rich coconut milk broth infused with lemongrass, galangal, and chilies. This recipe delivers a deeply flavorful bowl with shrimp, tofu puffs, and rice noodles, all balanced by a punchy sambal and fresh herbs. It works because the homemade laksa paste builds layers of aroma, while the coconut milk mellows the heat into a creamy, satisfying broth that comes together in about an hour.
Ingredients
- 8 oz (225 g) dried rice vermicelli noodles
- 1 lb (450 g) large shrimp, peeled and deveined, shells reserved
- 2 cups (480 ml) chicken or shrimp stock
- 2 cups (480 ml) coconut milk (full-fat)
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) laksa paste (store-bought or homemade, see note)
- 1 stalk lemongrass, bruised
- 4 kaffir lime leaves, torn
- 1 tbsp (15 ml) fish sauce, plus more to taste
- 1 tsp (5 g) sugar
- 4 oz (115 g) tofu puffs, halved
- 2 cups (80 g) bean sprouts
- 1/2 cup (20 g) fresh cilantro leaves
- 1/4 cup (60 ml) sambal oelek or chili-garlic sauce, for serving
- 1 lime, cut into wedges
Instructions
- Cook the rice vermicelli according to package directions until just tender, then drain and rinse with cold water to stop cooking. Set aside.
- In a medium pot, bring 4 cups (960 ml) of water to a boil. Add the reserved shrimp shells and simmer for 10 minutes. Strain the broth, discarding the shells, and measure out 2 cups (480 ml) of shrimp stock. If short, top up with water.
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the laksa paste and cook, stirring, for 2–3 minutes until fragrant. Add the lemongrass and lime leaves, and cook for another minute.
- Pour in the shrimp stock and coconut milk. Bring to a gentle simmer, then reduce heat to low. Let the broth infuse for 15 minutes, stirring occasionally.
- Add the fish sauce and sugar, stirring to combine. Taste and adjust seasoning if needed.
- Add the shrimp to the broth and cook until they turn pink and opaque, about 3–4 minutes. The shrimp should reach an internal temperature of 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum for fish and shellfish).
- Add the tofu puffs and let them soak up the broth for 2 minutes.
- Divide the noodles among four bowls. Ladle the hot broth and shrimp over the noodles, making sure each bowl gets tofu puffs.
- Top each bowl with bean sprouts, cilantro, and a spoonful of sambal. Serve immediately with lime wedges on the side.
Tips
- Laksa paste substitute: If you can’t find laksa paste, use a mix of 2 tbsp red curry paste plus 1 tsp ground turmeric and 1 tsp chili flakes. This will change the flavor slightly but still deliver a spicy, aromatic broth.
- Don’t overcook the shrimp: They cook quickly and turn rubbery if left too long. Remove them from the broth as soon as they’re pink and firm, then add them back to the bowls when serving.
- Adjust heat: The sambal on top lets each person control spice. If you prefer a milder soup, reduce the laksa paste to 2 tbsp and skip the sambal.
- Make it vegetarian: Use vegetable stock and replace shrimp with extra tofu or mushrooms. Omit the fish sauce and use soy sauce or tamari instead.
Serving Suggestions
Serve laksa piping hot with extra lime wedges, fresh Thai basil, and sliced red chilies on the side. A side of crispy spring rolls or satay skewers makes a great appetizer. For a heartier meal, add a soft-boiled egg halved on top.
Variations
- Chicken laksa: Swap shrimp for 1 lb (450 g) of boneless chicken thighs, sliced thin. Cook them in the broth until they reach 165°F (74°C) as per USDA FSIS safe minimum, about 5–6 minutes.
- Seafood laksa: Add a mix of mussels, squid, and fish balls along with the shrimp. Adjust cooking times so the seafood doesn’t overcook.
- Vegetarian laksa: Use vegetable stock, extra tofu puffs, and add snow peas or bok choy. Use soy sauce instead of fish sauce.
- Thicker broth: For a richer, creamier laksa, use 1 cup (240 ml) coconut cream instead of 1 cup of the coconut milk, and reduce the stock to 1.5 cups (360 ml).
Storage and Reheating
Store leftover broth and noodles separately in airtight containers. The broth will keep in the refrigerator for up to 3 days, and the noodles for up to 2 days. To reheat, warm the broth in a pot over medium heat until simmering, then add the noodles and heat through. Do not boil the noodles for too long, or they will become mushy. The soup is best eaten fresh, but it can be frozen for up to 2 months—freeze the broth only, and cook fresh noodles when serving.
Frequently Asked Questions
Can I use store-bought laksa paste? Yes, store-bought laksa paste is a great time-saver. Look for brands like Prima Taste or Tean’s Gourmet in Asian grocery stores. Use about 3 tablespoons for this recipe, and adjust to taste.
What is the difference between laksa and curry? Laksa is a noodle soup with a thinner, more broth-like consistency, while curry is thicker and usually served with rice. Laksa also relies heavily on shrimp stock and coconut milk, giving it a distinct seafood flavor.
Can I make laksa without shrimp? Absolutely. Use chicken or vegetable stock and add chicken, tofu, or mushrooms. If using chicken, ensure it reaches 165°F (74°C) as per USDA FSIS safe minimum.
What noodles are best for laksa? Rice vermicelli is traditional, but you can also use thick rice noodles (like pad thai noodles) or even ramen noodles. Just cook them according to package directions and don’t overcook.
Why is my laksa broth not flavorful enough? The key is to fry the laksa paste properly until it’s fragrant before adding liquid. Also, make sure to use a good-quality shrimp stock—homemade from shells makes a big difference.
Can I freeze laksa? Yes, freeze the broth (without noodles) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat gently. Cook fresh noodles when serving.
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More recipes to cook
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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