Malaysian chicken laksa is a curry-style noodle soup with tender chicken, rice noodles and a fragrant coconut broth. Laksa varies across Malaysia and Southeast Asia; this version draws on curry laksa, with prepared laksa paste making its layered, savory flavor practical to cook at home.
Ingredients
- 2 large eggs
- 4 cups (950 ml) water for boiling the eggs
- 8 cups (1.9 L) water for cooking the noodles
- 12 ounces (340 g) dried rice vermicelli or medium rice noodles
- 1 tablespoon (15 ml) neutral cooking oil
- 1/3 cup (about 80 g) Malaysian curry laksa paste, or less if your paste is very hot or salty
- 1 stalk lemongrass (about 15 g), tough outer leaves removed and the tender section bruised with the back of a knife
- 4 cups (950 ml) low-sodium chicken broth
- 1 pound (450 g) boneless, skinless chicken thighs, cut into strips about 1 inch (2.5 cm) wide
- 1 can (13.5 fluid ounces / 400 ml) unsweetened coconut milk, well shaken
- 1 tablespoon (15 ml) fish sauce
- 1 teaspoon (4 g) granulated sugar
- 6 ounces (170 g) fried tofu puffs, halved, or firm tofu cut into bite-size cubes
- 2 cups (about 200 g) fresh bean sprouts
- 1/2 cup (about 15 g) Vietnamese coriander leaves, also called laksa leaf or daun kesum; use cilantro if unavailable
- 1 lime, cut into wedges
- 2 tablespoons (30 g) sambal or other chili paste, for serving
- 1/4 teaspoon (1.5 g) fine salt, only if needed after tasting
Instructions
- Boil the eggs. Put the eggs in a small saucepan and cover with the measured 4 cups (950 ml) water. Bring to a boil, then lower the heat to maintain a steady simmer for 10 minutes. Transfer the eggs to cold water for at least 5 minutes, then peel and halve them. For whole boiled eggs, the whites and yolks should be firm. Set aside while you make the soup.
- Prepare the noodles. Bring the measured 8 cups (1.9 L) water to a boil in a large pot. Cook the rice noodles according to the package directions, usually about 3–6 minutes, until tender but not falling apart. Drain and rinse briefly under cool water to stop them sticking together. Set aside. If your noodles need soaking rather than boiling, follow their package instructions and drain them before serving.
- Fry the laksa paste. While the noodles cook, heat the oil in a large soup pot over medium heat. Add the laksa paste and bruised lemongrass. Stir and cook for 2–3 minutes, until the paste smells fragrant and looks glossy. Keep it moving so the spices do not scorch; if it begins sticking, add a spoonful of broth.
- Simmer the chicken. Pour in the chicken broth and stir to loosen the paste from the bottom of the pot. Add the chicken strips, bring the broth to a gentle simmer, and cook for 10–12 minutes, stirring once or twice. Check the thickest pieces with a food thermometer: USDA FSIS guidance sets the safe minimum internal temperature for poultry at 165°F (74°C). If a piece has not reached that temperature, continue simmering and check again.
- Finish the coconut broth. Stir in the coconut milk, fish sauce and sugar, then add the tofu puffs. Keep the soup at a gentle simmer for 5–6 minutes so the tofu warms through and the flavors come together. Avoid a hard boil, which can make coconut milk look grainy. Taste the broth and add the measured salt only if it needs it; laksa paste and fish sauce can already be salty.
- Briefly cook the sprouts. For a softer, safer-to-serve topping, put the bean sprouts in a heatproof bowl and ladle boiling broth over them. Let them sit for about 30 seconds, then drain. Keep the sprouts slightly crisp. You can skip this step if you prefer them raw, but the brief blanch is a useful choice for young children, older adults or anyone who would rather avoid raw sprouts.
- Assemble and serve. Divide the noodles among four warm bowls. Ladle over the hot chicken, tofu and coconut broth, making sure each bowl gets a good portion of chicken. Add bean sprouts, Vietnamese coriander and an egg half to each serving. Offer lime wedges and sambal at the table so everyone can adjust the acidity and heat.
Tips
- Start with less paste if you are unsure. Laksa pastes differ in heat, salt and concentration. Begin with 1/4 cup (about 60 g), taste the finished broth, then stir in more paste that has been loosened with a little hot broth. This gives you control without making the soup too spicy or salty at the start.
- Look for the right paste, but do not let one ingredient stop you. Malaysian curry laksa paste is sold in some Asian grocery stores and online. If you cannot find it, use a reputable curry laksa paste rather than plain curry powder; curry powder lacks the chile, aromatics and often shrimp paste that give laksa its characteristic flavor. Check the label for shellfish if that matters to your guests.
- Use gentle heat for the coconut milk. Once it goes into the pot, keep the broth at a simmer rather than letting it boil vigorously. A little separation is not a safety problem, but a hard boil can make the soup less silky and less appealing.
- Keep the noodles separate until serving. Rice noodles continue absorbing broth and can turn soft if left in the soup. Drain them well and portion them into bowls just before adding the broth. If they clump while waiting, loosen them with a splash of warm water.
Serving Suggestions
Serve laksa as a complete meal in deep bowls, with the noodles at the bottom and enough broth to surround them. Put extra lime wedges, sambal and chopped coriander on the table. A squeeze of lime brightens the rich coconut broth; add it a little at a time so it does not overwhelm the fragrant paste. If you like more crunch, set out additional bean sprouts or thinly sliced cucumber as a cool side.
For a more substantial spread, pair each bowl with a small plate of fresh fruit or a simple cucumber salad. The soup is filling, so sides are best kept light and uncomplicated. If serving guests, keep the chili paste separate and offer it alongside the bowls: laksa pastes vary in heat, and diners can make their portions milder or hotter without changing the shared pot.
Variations
Use chicken breast. Boneless, skinless chicken breast works in place of thighs, although it is leaner and can become dry if overcooked. Cut it into evenly sized strips and begin checking the thickest piece near the 10-minute mark. It still needs to reach 165°F (74°C), the USDA FSIS safe minimum for poultry.
Make it vegetarian. Replace the chicken with 14 ounces (400 g) firm tofu or extra tofu puffs, and use vegetable broth. Omit the fish sauce and add 1–2 teaspoons soy sauce instead, tasting before adding salt. The result will be savory but will not have quite the same seafood-like depth as a broth made with traditional laksa paste and fish sauce. Check the paste label, since some pastes contain shrimp.
Change the herbs or noodles. Vietnamese coriander, known as daun kesum or laksa leaf, gives the soup a distinctive peppery, herbal note. Cilantro is a practical substitute, though its flavor is fresher and less pungent. You can also use yellow wheat noodles instead of rice noodles, or a mixture of both, as some curry laksa bowls do. Cook each type according to its package directions and keep it separate from the broth until serving.
Adjust the richness. For a lighter broth, replace up to 1 cup (240 ml) of the coconut milk with additional chicken broth. The soup will taste less creamy, so taste again for salt, fish sauce and lime at the end. Avoid replacing all the coconut milk if you want the rounded, creamy character associated with curry laksa.
Storage and Reheating
For food safety, refrigerate the chicken broth and toppings within 2 hours of cooking. Store the broth, noodles, eggs and fresh garnishes in separate airtight containers when possible. The cooked broth with chicken and tofu keeps for 3–4 days in the refrigerator; cooked noodles are best within 2–3 days because they soften as they sit. Do not store bean sprouts or herbs mixed into the pot if you want them to stay fresh.
Reheat only the amount of broth and chicken you plan to eat. Warm it in a saucepan over medium heat, stirring occasionally, until it reaches 165°F (74°C); USDA guidance recommends reheating leftovers to that temperature. Add the noodles to the bowl and pour the hot broth over them, or warm the noodles briefly in hot water. Add fresh herbs and lime after reheating rather than cooking them into the soup.
The broth can be frozen in a freezer-safe container for up to 2–3 months for best quality. Leave room for expansion, thaw it in the refrigerator, and reheat to 165°F (74°C). Freeze broth without the noodles, sprouts, herbs or boiled eggs, since those toppings lose their texture after freezing. Discard food left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Is Malaysian chicken laksa very spicy?
It depends on the laksa paste. Some are quite hot, while others are mild and aromatic. Start with 1/4 cup (about 60 g) if you are sensitive to heat, then taste the broth after adding coconut milk. Serve sambal separately so each person can increase the heat in their own bowl.
Can I make the broth ahead?
Yes. Cook the chicken broth and tofu, cool and refrigerate them promptly, then reheat the broth to 165°F (74°C) before serving. Cook the noodles and prepare the herbs close to mealtime so the noodles do not swell and the herbs stay bright. You can boil and peel the eggs a day ahead and keep them covered in the refrigerator.
What can I use instead of Vietnamese coriander?
Cilantro is the easiest substitute and is widely available. Its taste is lighter and more citrusy, while Vietnamese coriander has a sharper, peppery character. Add cilantro as a fresh garnish rather than simmering it for a long time, so it retains its aroma.
Can I use a different kind of noodle?
Yes. Yellow wheat noodles are a common choice in curry laksa, and you can use them instead of rice vermicelli. Fresh noodles may need only a brief boil, while dried ones take longer, so follow the package directions and avoid cooking them until very soft. For a mixed-noodle bowl, cook each kind separately.
Why does my laksa broth look separated?
Coconut milk can separate if the soup boils hard, and some brands separate more readily than others. The broth is usually still usable; lower the heat and whisk gently to bring it together as much as possible. Next time, add the coconut milk after the chicken has cooked and maintain only a gentle simmer.
Can I make laksa without tofu puffs?
Yes. Leave them out or replace them with bite-size firm tofu. Tofu puffs absorb broth and add a springy texture, but they are not essential to the soup. If using firm tofu, add it during the final few minutes so it heats through without breaking apart.
Related
- Best Malaysian Sambal Recipe: A Classic Sambal Tumis
- Malaysian Beef Rendang: A Slow-Cooked Coconut Curry
- Malaysian Elk Rendang: A Slow-Cooked Coconut Curry
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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