Malaysian Laksa
A rich, spiced coconut noodle soup built from a quick homemade paste, bold and warming yet far more affordable than takeout.
Ingredients
For the spice paste:
- 3 shallots roughly chopped
- 4 cloves garlic
- 2- inch piece fresh ginger chopped
- 2-3 dried or fresh red chilies adjust to taste
- 1 tsp shrimp paste or 1 tbsp fish sauce
- 1 tsp ground turmeric
- 1 tbsp vegetable oil for blending if needed
For the soup:
- 2 tbsp vegetable oil
- 4 cups chicken broth
- 1 can 14 oz coconut milk
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 lb boneless skinless chicken thighs sliced or shrimp
- 8 oz rice noodles or vermicelli cooked
- 8 oz firm tofu cubed
- 1 cup bean sprouts
- Fresh cilantro and lime wedges for serving
Instructions
- Combine all spice paste ingredients in a food processor or blender and blend until smooth, adding a splash of oil or water if needed to help it along. (Alternatively, mince everything very finely by hand.)
- Heat the oil in a large pot over medium heat. Add the spice paste and fry for 3-4 minutes, stirring frequently, until deeply fragrant and slightly darkened.
- Pour in the chicken broth and coconut milk, stirring to combine. Bring to a gentle simmer.
- Add the fish sauce, sugar, and sliced chicken. Simmer for 10-12 minutes until the chicken is cooked through.
- Add the tofu and simmer for another 3-5 minutes to warm through and absorb some broth flavor.
- Divide the cooked noodles among bowls, ladle the hot soup and chicken over top, and add bean sprouts.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
- Making the spice paste from scratch with basic aromatics is noticeably cheaper than buying jarred laksa paste, and it freezes well if you want to make extra ahead of time.
- Shrimp can replace or supplement the chicken for a more traditional take, but chicken thighs keep this version budget-friendly.
- Leftover soup keeps for 3 days refrigerated; store noodles separately so they don’t turn mushy in the broth.
