Malaysian chicken laksa is a fragrant noodle soup with a spicy, aromatic broth enriched with coconut milk. This home-style version brings together chicken, rice noodles, tofu puffs, and fresh toppings; laksa varies across Malaysia, so adjust the paste and garnishes to suit your taste.
Ingredients
- 12 oz (340 g) dried rice vermicelli or laksa noodles
- 1 tbsp (15 ml) neutral cooking oil
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 4 garlic cloves, finely chopped, about 1 tbsp (12 g)
- 1 tbsp (10 g) finely grated fresh ginger
- 2 lemongrass stalks, trimmed and bruised, about 2 oz (60 g); use 2 tsp (10 g) finely grated lemon zest if unavailable, knowing it gives a brighter, less herbal flavor
- 1/4 cup (60 g) Malaysian laksa paste, store-bought or homemade; brands vary in heat and salt
- 6 cups (1.4 L) low-sodium chicken stock
- 1 lb (450 g) boneless, skinless chicken thighs
- 1 can coconut milk, 13.5 oz (400 ml), well shaken
- 1 tbsp (15 ml) fish sauce, plus more to taste; use 1 tbsp (15 ml) soy sauce for a vegetarian-friendly alternative, which tastes less savory and briny
- 1 tsp (4 g) granulated sugar
- 8 oz (225 g) tofu puffs, halved; if unavailable, use 8 oz (225 g) firm tofu, pan-fried until golden, though it will absorb less broth
- 3 cups (240 g) bean sprouts, rinsed and drained
- 1/2 cup (15 g) laksa leaves, also called Vietnamese coriander; substitute 1/4 cup (10 g) chopped cilantro and 1/4 cup (10 g) chopped mint for a fresher, less peppery flavor
- 3 scallions, thinly sliced, about 1/2 cup (45 g)
- 2 limes, cut into wedges, about 4 oz (120 g)
- 1 medium red chili, thinly sliced, about 1/3 oz (10 g), optional
- Up to 1/2 tsp (3 g) fine salt, only if needed after tasting
Instructions
- Prepare the ingredients. Chop the onion and garlic, grate the ginger, and bruise the lemongrass stalks by pressing them with the flat side of a knife. Halve the tofu puffs and rinse the bean sprouts. Set out the herbs, scallions, and lime wedges for serving. If using a concentrated laksa paste, check its label before adding extra salt; some pastes are already quite salty.
- Build the aromatic base. Heat the oil in a large heavy pot over medium heat. Add the onion and cook for 3 minutes, stirring often, until softened but not browned. Stir in the garlic, ginger, and lemongrass and cook for 1 minute. Add the laksa paste and stir continuously for 4 minutes, until it smells fragrant and darkens slightly. If the paste begins to stick, lower the heat and add a small splash of stock rather than letting it scorch.
- Simmer the chicken. Pour in the chicken stock and scrape up any paste stuck to the bottom of the pot. Add the chicken thighs and bring the liquid to a gentle simmer. Cover partly and cook for 22 minutes, turning the thighs once if they are not fully submerged. Check the thickest part of each thigh with a food thermometer: USDA FSIS safe minimum temperature for poultry is 165°F (74°C). If a thigh has not reached that temperature, keep simmering and check again. Transfer cooked chicken to a plate, remove and discard the lemongrass, then shred the chicken into bite-size pieces when cool enough to handle.
- Finish the broth. Stir the coconut milk, fish sauce, and sugar into the pot. Bring the broth back to a gentle simmer for 5 minutes; avoid a hard boil, which can make the coconut milk look separated. Return the shredded chicken and add the tofu puffs. Warm them in the broth for 2 minutes, then taste. Add more fish sauce for savory depth, lime later at the table for brightness, or a little salt only if the broth needs it.
- Cook the noodles. While the broth finishes, cook the rice vermicelli in a separate pot of boiling water according to the package directions, usually about 5 minutes. Drain and rinse briefly under warm water to remove excess starch and keep the strands from clumping. Noodle thickness varies, so begin checking at the earliest time on the package. Do not simmer the noodles in the soup pot; they can absorb too much broth and become soft before serving.
- Assemble and serve. Divide noodles among six deep bowls. Ladle the hot chicken, tofu, and coconut broth over them, then top with bean sprouts, laksa leaves, scallions, and chili if using. Serve immediately with lime wedges so each person can add acidity to taste. If you prefer softer sprouts, place them in the bowls before ladling in the broth; the hot liquid will soften them slightly.
Tips
Choose a paste you enjoy. Laksa paste is the main seasoning, and jars differ in chili heat, salt, and richness. Start with 1/4 cup (60 g), taste the broth after adding coconut milk, and stir in another teaspoon at a time if you want more intensity. If your paste is very spicy, extra coconut milk can soften the heat, though it also makes the broth milder overall.
Keep the broth at a gentle simmer. A rolling boil is unnecessary after the coconut milk goes in and can cause a greasy or uneven-looking surface. Stir gently and lower the heat if bubbles break rapidly across the pot. The broth should be hot and steaming when served.
Use the right noodles and keep them separate. Rice vermicelli cooks quickly and can turn mushy if it sits in hot soup. Cook it separately, drain it well, and portion it into bowls just before serving. If the noodles tighten while waiting, loosen them with a splash of warm water rather than adding them to the broth to reheat.
Balance the finished bowl. Laksa is meant to be adjusted at the table. Taste the broth before adding salt, since the paste and stock may already provide enough. A squeeze of lime brightens a rich spoonful; more chili brings heat, while extra herbs add a fresh contrast.
Serving Suggestions
Serve the soup as a complete meal while the broth is hot and the noodles are still springy. Put lime wedges, sliced chili, extra herbs, and bean sprouts on the table so everyone can customize a bowl. A small dish of sambal can be offered for people who want more heat, but taste it before adding any because sambal varies in saltiness and spice.
For a fuller spread, pair laksa with a simple cucumber salad or lightly dressed greens to contrast with the creamy broth. Keep side dishes relatively fresh and crisp; heavily sauced accompaniments can compete with the soup’s fragrant paste. If serving a crowd, keep broth warm over low heat and assemble noodles and toppings in individual bowls just before eating, rather than leaving the finished bowls to stand.
Variations
Make it vegetarian. Use vegetable stock, replace the chicken with 14 oz (400 g) sliced mushrooms or additional firm tofu, and use soy sauce instead of fish sauce. Check the laksa paste label, since some versions contain dried shrimp or other seafood. Mushroom-based broth will taste earthier and less like the chicken version; a little extra lime and fresh herbs help keep the flavor lively.
Use shrimp instead of chicken. Replace the chicken with 1 lb (450 g) peeled, deveined raw shrimp. Make the broth through the coconut-milk step first, then add the shrimp and simmer just until opaque and firm, generally 3 to 5 minutes depending on size. USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish and seafood; check the thickest shrimp with a thermometer if you need to verify doneness. Avoid adding shrimp at the beginning, since prolonged simmering makes it tough.
Adjust the richness and heat. For a lighter broth, replace up to half of the coconut milk with additional stock; the result will be less creamy and somewhat less mellow. For a richer bowl, use the full can and add a little extra lime at serving. To reduce heat, begin with less laksa paste and add more gradually; the paste’s chili level varies, so adding the whole amount at once can make a batch hotter than expected.
Storage and Reheating
For the best texture, store the broth and noodles separately. Remove the chicken and tofu from the broth if convenient, or leave them in it, then refrigerate everything in shallow, covered containers within 2 hours of cooking. The cooked broth and chicken keep for 3 to 4 days in the refrigerator. Cooked noodles are best within 1 to 2 days because they soften as they sit; keep the fresh herbs, sprouts, and lime separate and prepare or add them just before serving.
Reheat only the portion you plan to eat. Warm the broth, chicken, and tofu in a saucepan over medium-low heat, stirring occasionally, until steaming throughout and 165°F (74°C) when checked with a food thermometer. Avoid a vigorous boil. Reheat noodles separately by briefly dipping them in hot water, then drain and add to the bowl. You can freeze the broth with chicken for up to 2 months for best quality, but the coconut milk may separate slightly after thawing; stir it gently while reheating. Noodles and fresh toppings do not freeze well.
Frequently Asked Questions
Is Malaysian laksa always made with coconut milk? No. Laksa has many regional and family versions. This recipe is a creamy, coconut-based curry laksa, while other preparations use different broths, noodles, pastes, and toppings. The coconut milk here gives the broth a mellow richness, but it is not a rule for every laksa.
Can I make the broth ahead? Yes. Cook the broth and chicken up to 3 days ahead, cool and refrigerate them promptly, and cook the noodles and prepare the fresh toppings shortly before serving. Reheat the broth to 165°F (74°C), then assemble bowls so the noodles do not soak up liquid while stored.
What can I use if I cannot find laksa leaves? Vietnamese coriander, often sold as rau ram, is the closest common substitute and has a peppery, herbal character. If it is unavailable, use a mix of chopped cilantro and mint. That blend tastes brighter and less peppery, but it still gives the bowl a fresh finish. Add herbs at the end rather than simmering them in the broth.
Can I use leftover cooked chicken? Yes. Skip the raw-chicken simmering step and make the broth with stock as directed. Once the coconut milk is added, simmer the broth for 5 minutes, then add about 3 cups (400 g) shredded cooked chicken and heat it through to 165°F (74°C). This shortens the cooking time, so the recipe’s stated cook time will no longer apply.
How do I keep laksa from becoming too salty or spicy? Use low-sodium stock, check the paste label, and begin with the measured amount rather than adding extra paste or salt early. After the coconut milk goes in, taste before adjusting. If the broth is too salty, dilute it with a little unsalted stock; if it is too spicy, add more coconut milk or stock, then rebalance with lime at serving.
Related
- Malaysian Combination Laksa with Chicken and Shrimp
- Malaysian Coconut Rice (Nasi Lemak) Made on the Stove
- Malaysian Mutton Curry: Rich, Fragrant and Slow-Cooked
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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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