Malaysian combination laksa is a bowl of rice noodles in a fragrant coconut curry broth, here topped with chicken, shrimp, tofu puffs, and fresh garnishes. Laksa varies by region and cook; this practical curry-style version balances a store-bought laksa paste with stock and coconut milk for a rich broth that is easy to customize.
Ingredients
- 12 oz (340 g) dried rice vermicelli or medium rice-stick noodles
- 8 cups (1.9 L) hot water, for soaking the noodles
- 2 tbsp (30 ml) neutral oil, such as canola or vegetable oil
- 1/3 cup (80 g) Malaysian laksa curry paste
- 6 cups (1.4 L) low-sodium chicken stock
- 1 stalk lemongrass (about 30 g), bruised with the back of a knife and cut into 3 pieces
- 1 lb 8 oz (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 1 can (13.5 oz/400 ml) unsweetened coconut milk, well shaken
- 7 oz (200 g) tofu puffs, halved; if unavailable, use firm tofu cut into 1-inch (2.5 cm) cubes
- 12 oz (340 g) raw large shrimp, peeled and deveined
- 1 tbsp (15 ml) fish sauce
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (3 g) fine salt, plus more to taste
- 2 cups (200 g) mung bean sprouts, rinsed and drained
- 1 cup (130 g) cucumber, cut into thin matchsticks
- 1/2 cup (15 g) fresh cilantro leaves
- 1/2 cup (15 g) fresh mint leaves
- 2 limes (about 200 g), cut into wedges
- 2 tbsp (30 g) sambal oelek or another chili sauce, for serving
- 1/4 cup (20 g) fried shallots, for serving (optional)
Instructions
- Soak the noodles and prepare the toppings. Place the dried noodles in a large heatproof bowl and cover with the 8 cups (1.9 L) hot water. Soak according to the package directions, usually 15 to 20 minutes, until pliable but still slightly firm. Drain well and set aside. While they soak, cut the chicken and cucumber, halve the tofu puffs, rinse the sprouts and herbs, and prepare the limes. If your noodle package gives a different soaking method, follow its directions.
- Fry the laksa paste. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the laksa paste and cook for about 5 minutes, stirring frequently, until fragrant and a little darker. Keep it moving so the paste does not catch on the bottom. If it starts to stick, lower the heat and add a spoonful of stock.
- Build the broth. Pour in the chicken stock and add the bruised lemongrass. Stir to loosen any paste from the base of the pot. Bring the liquid to a gentle boil, then reduce the heat and simmer for 8 minutes so the lemongrass and paste flavor the stock. Avoid a hard boil, which can make the broth reduce too quickly.
- Cook the chicken. Add the chicken pieces and bring the broth back to a gentle simmer. Cook for 10 to 12 minutes, stirring once or twice, until the thickest chicken pieces reach 165°F (74°C) on a food thermometer; 165°F (74°C) is the USDA FSIS safe minimum internal temperature for poultry. Cut a large piece in half if needed to check the center. Keep the broth at a simmer rather than a rolling boil.
- Finish the coconut broth. Stir in the coconut milk, tofu puffs, fish sauce, sugar, and salt. Simmer gently for 5 minutes, allowing the tofu puffs to absorb some broth. Taste a spoonful and adjust the salt or fish sauce. Laksa pastes differ in salt and heat, so wait until this point before adding more seasoning.
- Cook the shrimp and noodles. Add the shrimp to the pot and simmer for about 3 to 4 minutes, turning them once, until opaque and firm. Check a thick shrimp with a food thermometer; shrimp should reach 145°F (63°C), the USDA FSIS safe minimum temperature for fish and seafood. Meanwhile, divide the drained noodles among four large bowls. If they have cooled and clumped, rinse briefly with warm water and drain again.
- Serve while hot. Remove the lemongrass pieces from the broth. Ladle the chicken, shrimp, tofu puffs, and broth over the noodles. Top with bean sprouts, cucumber, cilantro, mint, and fried shallots if using. Set out lime wedges and sambal so each person can season their own bowl.
Tips
- Choose paste with care. Laksa paste is sold in Asian grocery stores and some larger supermarkets. Check the label for chili heat and salt, then begin with the listed 1/3 cup (80 g). If you can only find a curry paste that is not labeled laksa, it will still make a pleasant coconut curry noodle soup, but its flavor will not be quite the same; add lime and herbs at the table to brighten it.
- Make the broth milder or richer. For a gentler bowl, use 1/4 cup (60 g) paste and add extra sambal individually. For a richer broth, replace 1 cup (240 ml) of stock with another 1 cup (240 ml) coconut milk. Keep the broth at a gentle simmer after adding coconut milk to reduce the chance of separation.
- Use tofu puffs if you can find them. Their airy centers soak up broth and give the bowl a familiar laksa texture. Firm tofu is a useful substitute, but it stays denser and will not absorb as much liquid. Add it carefully so the cubes do not break apart.
- Keep noodles separate until serving. Rice noodles continue to soften as they sit in hot soup. Soak them only until pliable, drain thoroughly, and portion into bowls rather than leaving them in the pot of broth.
Serving Suggestions
Serve laksa as a complete meal in wide, deep bowls, with plenty of broth and a mix of noodles, chicken, shrimp, and tofu in each portion. Put lime wedges, sambal, and extra herbs on the table. A squeeze of lime adds a sharp, fresh contrast to the coconut-rich broth; add it just before eating rather than to the whole pot, so each person can adjust the acidity.
If you are serving other dishes, keep them simple and fresh so the soup remains the centerpiece. A plate of sliced cucumber, a light vegetable salad, or steamed greens works well alongside it. Offer spoons for the broth and chopsticks or forks for the noodles. If the soup is part of a larger meal, serve smaller portions and hold back some garnishes until the bowls reach the table.
Variations
Make a seafood combination: Replace the chicken with an additional 12 oz (340 g) of peeled shrimp or a mix of shrimp and firm white fish cut into chunks. Add fish near the end so it does not break up, and check that it reaches 145°F (63°C) with a food thermometer. You can also add mussels, but cook them until their shells open and discard any that stay closed.
Make it vegetarian: Use vegetable stock, omit the chicken and shrimp, and add 14 oz (400 g) firm tofu plus 1 cup (150 g) sliced mushrooms. Choose a laksa paste without shrimp paste or fish ingredients, and replace the fish sauce with 1 tbsp (15 ml) soy sauce. The result will be less seafood-forward, but the coconut, spice paste, herbs, and lime still make a flavorful broth.
Adjust the heat: Laksa paste can range from gently warm to quite spicy. Start with less paste if its heat is unfamiliar, then serve extra sambal on the side. You can also use more coconut milk for a softer, rounder flavor, though the broth will be richer and less sharply spiced.
Swap the noodles: Rice vermicelli gives a light bowl, while medium rice sticks make it more substantial. Fresh rice noodles can be used too; loosen them according to their package directions and warm them briefly in hot water rather than soaking them as if they were dried noodles.
Storage and Reheating
For the best texture, store the broth and toppings separately from the noodles. Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking. The cooked broth with chicken and shrimp keeps for 3 to 4 days in the refrigerator; store noodles and fresh garnishes separately and use them within the same period. Shrimp and noodles can soften during storage, so assemble only the portions you plan to eat.
Reheat the broth and its cooked ingredients gently in a saucepan until the leftovers reach 165°F (74°C), checking with a food thermometer. Avoid boiling it vigorously, which can toughen the shrimp and encourage the coconut milk to separate. Warm the noodles separately with a splash of hot water, then pour the hot broth over them. Freeze broth and cooked protein without noodles or fresh garnishes for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); add fresh herbs, sprouts, and lime after reheating.
Frequently Asked Questions
What does combination laksa mean?
Combination usually refers to a bowl with more than one main topping, such as chicken and shrimp, rather than a single fixed Malaysian recipe. This version also includes tofu puffs. Toppings and broth styles vary across Malaysia and from cook to cook.
Can I make the laksa broth ahead?
Yes. Make the broth with the chicken and tofu up to 3 days ahead, cool it promptly, and refrigerate it in a covered container. For the freshest texture, cook the shrimp, soak the noodles, and prepare the herbs and sprouts shortly before serving. Reheat the broth and chicken to 165°F (74°C) before adding freshly cooked shrimp.
Can I use cooked shrimp?
You can, but add it only at the end and heat it through gently; prolonged simmering makes already-cooked shrimp tough. Use a food thermometer to confirm reheated leftovers reach 165°F (74°C). For the best texture in a freshly made pot, raw shrimp cooked in the broth is preferable.
Why did my coconut broth separate?
A hard boil or long, uncovered simmer after adding coconut milk can cause the fat to separate. Keep the heat low enough for a gentle simmer, stir occasionally, and serve once the shrimp is cooked. A slightly separated broth is still usable; stir it together before ladling.
Is laksa paste very spicy?
It depends on the brand and recipe. Taste a small amount before cooking if you are unsure, and begin with less than the full quantity if it is particularly hot. You can add more paste while frying it, or let diners add sambal at the table; extra coconut milk will soften the heat but also makes the soup richer.
Related
- Malaysian Coconut Rice (Nasi Lemak) Made on the Stove
- Malaysian Mutton Curry: Rich, Fragrant and Slow-Cooked
- Malaysian Chicken Curry with Tin Curry Powder
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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