Name: Laksa Soup – A Malaysian Coconut Curry Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Malaysian
Ingredients: 3 tablespoons peanut oil or coconut oil; 1 recipe Laksa Paste (see below) or 1–2 (7-ounce) jars store-bought Laksa paste; 6 cups chicken stock or broth; 8 lime leaves; 1 teaspoon salt, more to taste; 1 tablespoon brown sugar or palm sugar; 1 1/2 pounds raw chicken (breast or thigh), cut into thin bite-sized pieces; 1 pound large raw shrimp, peeled (or substitute fish, tofu, or extra chicken); 2 x 13.5-ounce cans full-fat coconut milk (use 3 cans for a richer broth); Juice from 1–2 limes; 1 tablespoon fish sauce (or to taste); 1 pound dry rice noodles (or 1 1/2–2 pounds fresh rice noodles); Garnishes: bean sprouts, lime wedges, cilantro, Vietnamese mint, scallions, sambal chili paste, fried shallots; Optional additions: fried tofu cubes, fish balls, scallops, clams, mussels, mushrooms, snow peas, bell peppers, spinach; 3–5 dried red chilies (soaked in hot water); 2 tablespoons dried shrimp, soaked (optional); 3–5 shallots (about 1 cup), roughly chopped; 4 garlic cloves; 3 tablespoons galanga, finely chopped; 2 large lemongrass stalks, finely chopped (about 1/2 cup); 2 teaspoons fresh turmeric (or 1 teaspoon ground turmeric); 6 candlenuts (or 12 soaked cashews, brazil nuts, or macadamia nuts, optional); 1 tablespoon shrimp paste or shrimp sauce (optional); 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 teaspoon sweet paprika; 3 tablespoons peanut oil or coconut oil

This Laksa soup is a rich, flavorful Malaysian-inspired dish that combines a fragrant coconut curry broth with noodles, chicken, shrimp, and fresh garnishes. I love how the creamy coconut milk balances the spice, making every bowl both comforting and exciting.

Why You’ll Love This Recipe

I like making this soup because it feels like a complete meal in one bowl. The broth is full of depth from the Laksa paste, lime, and coconut milk, while the noodles and protein make it hearty. I enjoy customizing it with shrimp, chicken, tofu, or veggies depending on my mood. It’s a vibrant, restaurant-quality dish I can make at home without too much effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 tablespoons peanut oil or coconut oil
1 recipe for Laksa Paste (see notes below) – or sub 1-2 (7-ounce) jars of store-bought Laksa Paste – ( I like this brand- see notes)
6 cups chicken stock or broth
8 lime leaves
1 teaspoon salt, more to taste
1 tablespoon brown sugar or palm sugar
1 1/2 pounds raw chicken (breast or thigh meat) cut into thin, bite-sized pieces (or sub fish or crispy tofu)
1 pound raw large shrimp (raw, peeled, or sub firm fish, or more chicken or veggies)
2 x 13.5-ounce cans full-fat coconut milk. Do not use “lite” – and if you like an even richer broth, add a third can.
Juice from 1-2 limes
fish sauce to taste ( I use 1 tablespoon)
1 pound dry rice noodles (2 ounces per person) (or 1 1/2 – 2 lbs fresh rice noodles from the refrigerated section of the Asian market).
Garnishes: bean sprouts, lime wedges, cilantro, Vietnamese mint, scallions, sambal chili paste, fried shallots (available in jars at an Asian market)
OPTIONAL ADDITIONS or Substitutions: Fried tofu cubes, fish balls (frozen), scallops or other firm fish, clams, mussels, and veggies like snow peas, mushrooms, carrots, bell pepper, chopped spinach or greens etc….

Laksa Paste:
3-5 dried red chilies, (3 is medium spicy), soaked in hot water
2 tablespoons dried shrimp, soaked in hot water (available at Asian Markets) optional see notes
3-5 shallots (about 1 cup) roughly chopped
4 garlic cloves
3 tablespoons galanga – finely chopped
2 large lemongrass stocks – finely chopped (1/2 cup chopped) – feel free to use frozen chopped lemongrass at the Asian market.
2 teaspoons fresh turmeric (ground turmeric is OK, too)
6 candlenuts- optional (or substitute 12 soaked cashews, brazil nuts or macadamia nuts – soak in hot water 15 mins) AND you can leave the nuts out!
1 tablespoon shrimp paste (or shrimp sauce) optional
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
3 tablespoons peanut oil or coconut oil

Directions

I start by preparing the Laksa paste. I blend the chilies, dried shrimp, shallots, garlic, galanga, lemongrass, turmeric, nuts, shrimp paste, coriander, cumin, and paprika into a smooth paste, adding oil to help it blend.
I heat 3 tablespoons of oil in a large pot over medium heat and sauté the Laksa paste until fragrant, about 2–3 minutes.
I pour in the chicken stock, lime leaves, salt, and sugar, bringing it to a simmer.
Next, I add the chicken pieces and cook until just cooked through. Then I stir in the shrimp and let them cook for a few minutes until pink.
I add the coconut milk and bring everything back to a gentle simmer. I finish the broth with lime juice and fish sauce, tasting and adjusting seasoning.
Meanwhile, I cook the rice noodles separately according to the package directions and divide them among serving bowls.
I ladle the hot broth with chicken and shrimp over the noodles, then top each bowl with fresh garnishes like bean sprouts, lime wedges, cilantro, scallions, sambal, and fried shallots.

Servings and Timing

This recipe makes about 6 servings. It takes around 1 hour in total, with about 20 minutes of prep and 40 minutes of cooking.

Variations

Sometimes I make a seafood-only version with fish, clams, and mussels, which gives the broth an incredible depth. For a vegetarian version, I use vegetable stock and tofu, skipping the shrimp paste in the Laksa paste. I also like to add extra vegetables such as mushrooms, spinach, or bell peppers for more texture and color.

Storage/Reheating

I store the broth and noodles separately in the fridge for up to 3 days. When reheating, I gently warm the broth on the stovetop and cook fresh noodles or reheat them in hot water before serving. The broth can also be frozen for up to 2 months, though I don’t freeze the noodles since they don’t hold up well.

FAQs

Can I use store-bought Laksa paste?

Yes, I often use store-bought Laksa paste when I want a quicker version, and it still turns out flavorful.

What type of noodles work best?

I usually use rice noodles, but fresh rice noodles from the Asian market make the soup even better.

Can I make this vegetarian?

Yes, I substitute vegetable broth, use tofu for protein, and leave out the shrimp paste in the Laksa paste.

How spicy is this soup?

It depends on how many chilies I add. Three chilies make it moderately spicy, but I add more if I want extra heat.

Can I make the broth ahead of time?

Yes, I often make the broth a day ahead, then cook the noodles and add the protein right before serving.

What can I substitute for galanga?

If I don’t have galanga, I use fresh ginger, which gives a similar but slightly different flavor.

Do I need to use full-fat coconut milk?

Yes, full-fat coconut milk is best for the richness of the broth. Lite versions make it too thin.

Can I freeze Laksa soup?

I freeze just the broth without the noodles. When ready to eat, I cook fresh noodles and add them to the reheated broth.

What proteins can I use besides chicken and shrimp?

I like using firm white fish, scallops, clams, mussels, or even tofu.

What garnishes are traditional for Laksa?

I usually serve it with bean sprouts, lime wedges, cilantro, Vietnamese mint, scallions, sambal, and fried shallots.

Conclusion

This Laksa soup is one of my favorite comfort dishes when I want something bold and satisfying. I love the balance of spicy, creamy, and tangy flavors in the broth and how customizable it is with different proteins and veggies. It’s a vibrant bowl that always feels special, whether I make it for myself or serve it to guests.