A bowl of Laksa Soup is a dish that is rather special. It is one of those dishes that brings together warmth, wonderful aromas and plenty of flavour. Originating in Southeast Asia, Laksa is particularly popular in Malaysia, Singapore and Indonesia. Each country has its own take on this much-loved soup, with different ingredients and flavours adding their own character.
What makes Laksa so enjoyable is the combination of creamy coconut milk, fragrant spices and a lovely chilli warmth. The broth is usually rich and full-bodied, yet it still feels fresh and lively. Lemongrass, ginger, garlic and fresh herbs all help create those wonderful aromas that make you want to reach for another spoonful.
Traditional Laksa comes in several different styles. One of the best known is Curry Laksa, which has a spicy coconut milk broth. Another popular version is Assam Laksa, which has a much sharper, tangier flavour. This version uses tamarind and fish to create a broth that is quite different from its creamy cousin. Both have their own loyal followers, and I can understand why.
For me, a good bowl of Laksa should have plenty going on. Soft noodles provide the comforting base, while prawns, chicken or fish add something more substantial. Bean sprouts bring a little crunch, and fresh coriander adds a lovely finishing touch. A squeeze of lime can also lift the flavours beautifully. It is the sort of soup where every spoonful offers something slightly different.
Although Laksa has plenty of flavour, it does not need to be frighteningly hot. The chilli can be adjusted to suit whoever is sitting around the table. I always think it is better to start with a little less and allow people to add more if they enjoy a stronger kick.
Laksa is also a lovely dish to serve when friends or family come around. It looks colourful in the bowl and has that restaurant-quality appearance without needing complicated presentation. Furthermore, the different toppings make it easy to give everyone something they enjoy.
Another thing I particularly like is how satisfying this soup can be. The coconut broth makes it wonderfully comforting, while the noodles and seafood turn it into a proper meal. It is equally welcome on a chilly evening or when you fancy something warming with a little more excitement than an ordinary bowl of soup.
Laksa is a wonderful example of how traditional Asian cooking brings simple ingredients together to create something memorable. It has warmth, fragrance, spice and plenty of character. Once you have enjoyed a good bowl, it is easy to understand why this traditional Southeast Asian favourite has become popular in restaurants around the world.
Laksa Soup
Equipment
- Large Saucepan or soup pot
- Frying Pan if cooking the tofu separately
Ingredients
For the Laksa broth:
- 2 tbsp vegetable oil
- 3 tbsp laksa curry paste
- 2 cloves garlic finely chopped
- 1 tbsp fresh ginger grated
- 1 stalk lemongrass bruised
- 400 ml coconut milk
- 750 ml chicken stock
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 large lime juice only
For the soup:
- 200 g rice noodles
- 200 g king prawns raw peeled and deveined
- 200 g chicken breast cooked shredded
- 150 g firm tofu cubed
- 100 g bean sprouts
- 2 medium spring onions sliced
For the toppings:
- 2 large eggs boiled halved
- Fresh coriander
- 1 large red chilli finely sliced
- 1 large Lime wedges
- Crispy fried onions optional
Instructions
- Prepare the noodles: Place the rice noodles in a bowl and cover with boiling water. Follow the packet instructions until they are tender. Drain and rinse briefly under cold water. Set aside.200 g rice noodles
- Start the curry base: Heat the vegetable oil in a large saucepan over medium heat. Add the laksa curry paste and cook for 2–3 minutes, stirring regularly. This releases the wonderful aromas from the spices.2 tbsp vegetable oil, 3 tbsp laksa curry paste
- Add the aromatics: Stir in the garlic, ginger and bruised lemongrass. Cook for another minute, taking care not to burn the garlic.2 cloves garlic, 1 tbsp fresh ginger, 1 stalk lemongrass
- Make the coconut broth: Pour in the chicken stock and coconut milk. Stir well until the curry paste has dissolved into the liquid. Bring everything to a gentle simmer.750 ml chicken stock, 400 ml coconut milk
- Season the soup: Add the fish sauce and brown sugar. Allow the broth to simmer gently for around 10–15 minutes. This gives the flavours time to develop.1 tbsp fish sauce, 1 tsp brown sugar
- Cook the prawns: Add the raw prawns to the simmering broth. Cook for approximately 3–4 minutes, until they turn pink and are cooked through.200 g king prawns
- Add the chicken and tofu: Stir in the shredded chicken and tofu cubes. Allow them to warm through for 3–4 minutes. Remove the lemongrass stalk.200 g chicken breast, 150 g firm tofu
- Finish the broth: Add the lime juice and taste. Adjust the seasoning with extra fish sauce, lime or a little sugar if needed.1 large lime
- Prepare the bowls: Divide the cooked rice noodles between four large soup bowls. Add a handful of bean sprouts to each bowl.100 g bean sprouts
- Add the broth: Ladle the hot coconut laksa broth over the noodles. Make sure everyone gets a good mixture of prawns, chicken and tofu.
- Garnish and serve: Finish each bowl with half a boiled egg, spring onions, fresh coriander and sliced red chilli. Add crispy fried onions if you enjoy a little extra crunch.2 medium spring onions, 2 large eggs, Fresh coriander, 1 large red chilli, Crispy fried onions, 1 large Lime
Notes
– Offer fresh sliced chillies for anyone who enjoys extra heat.
– Add prawn crackers on the side for a lovely crunchy accompaniment.
– A little extra fresh coriander gives the finished soup a wonderful freshness. Tips and variations: – Make it vegetarian: Replace the chicken stock with vegetable stock, omit the chicken and prawns, and use extra tofu and mushrooms. Replace fish sauce with soy sauce. – Adjust the heat: Use less curry paste for a milder soup or add extra chilli for more warmth. – Use different seafood: Fish, squid and mussels all work beautifully in Laksa. – Make it creamier: Add another 100ml of coconut milk if you prefer a richer broth. – Prepare ahead: The broth can be made a day in advance and refrigerated. Cook the noodles and seafood fresh when serving. Storage: Store leftover broth separately from the noodles in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly until piping hot. For the best texture, prepare fresh noodles when serving leftovers. Ready to serve: A lovely warming bowl of Malaysian comfort food, packed with fragrant spices, creamy coconut broth, tender noodles and delicious seafood.