Laksa Soup
Laksa Soup is a traditional Southeast Asian dish featuring a rich, creamy coconut broth infused with fragrant spices, chilli, ginger and lemongrass. Tender prawns, shredded chicken, tofu and soft rice noodles make it a satisfying meal, while fresh coriander, lime and crunchy bean sprouts add a lovely finishing touch. Perfect for a warming lunch or dinner, this delicious Malaysian curry laksa brings restaurant-style flavours to your home kitchen.
Laksa Soup is a traditional Southeast Asian dish featuring a rich, creamy coconut broth infused with fragrant spices, chilli, ginger and lemongrass. Tender prawns, shredded chicken, tofu and soft rice noodles make it a satisfying meal, while fresh coriander, lime and crunchy bean sprouts add a lovely finishing touch. Perfect for a warming lunch or dinner, this delicious Malaysian curry laksa brings restaurant-style flavours to your home kitchen.
Servings 4 People
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
Equipment
- Large Saucepan or soup pot
- Frying Pan if cooking the tofu separately
Notes
Serving:
Laksa is a satisfying meal on its own, but a few simple extras can make it even more enjoyable.
- Serve with extra lime wedges for squeezing over the soup.
- 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.
- 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.
