Let your taste buds dance to the flavours of Southeast Asia, with this soupy, aromatic and creamy Malaysian cuisine, Laksa noodle soup. This spicy coconut noodle soup is best for soothing your cravings for something warm and appetizing, the spices do not fail to strike your tounge, the coconut milk is ever so soothing and chewy rice noodles make you want more of the texture with every bite. 

This dish is very popular across Malaysia, Singapore and Indonesia and is set on the quest of making the world enjoy it as well. Laksa is a blend of traditions, the savoury Chinese taste and fragrant Malay touch bring this bowl to life that only takes under 30 minutes to cook. 

With boiled eggs, tofu puffs and bean sprouts on top, this cup of love and comfort has its local flavours such as Curry Laksa (heavy and coconutty) and Asam Laksa (sour and fishy). Being the perfect mix of spicy, creamy, sour and savoury, the Laksa is not only a food but also takes to the depths of the soul of Southeast Asia.

About Laksa Noodle Soup

Laksa is a famous Peranakan (Straits Chinese) noodle soup that has a significant tradition in Malaysia, in Penang, Johor and Sarawak. There are very different forms such as Asam Laksa, which is sour and primarily made of fish with Curry Laksa or Laksa Lemak being high in paste, cream and coconut.

The star of laksa is its laksa spice paste (Rempah) which is traditionally pounded with lemongrass, galangal, garlic, turmeric, dried chillies and shrimp paste. Vegetables are mixed with spices, and sauteed until they are well combined and added with either coconut milk or tamarind water. The rice noodles are then ladled with the soup followed by adding proteins such as shredded chicken, prawns or fish together with tofu, bean sprouts and boiled eggs.

Topped off with mint leaves, cucumber, and lime juice garnish, you can witness an ultimate mix of sweet and savoury flavours in Laksa. The different textures represent and never fail to ignite the warmth and comfort of multiculturalism in the Malaysian food tradition, all in just a bowl.

Ingredients and Substitutes in Laksa noodle soup

• Rice Noodles – The smooth rice noodles with slightly chewy texture act as the base of the dish. The slippery noodles are easy to slurp on and catch on the thick creamy sauce and balance the flavourful soup with its mildness. You can use thick or thin varieties, or substitute with wheat noodles for a firmer bite 
• Laksa Paste – This flavour-blasting paste is made from strong garlic, shallots, ginger, turmeric, lemongrass, red chillies, belacan (fermented shrimp paste) and galangal. For a quicker process, one can buy laksa from stores, but if you have time, there’s nothing better than a homemade Laksa paste
• Coconut Milk – This creamy goodness used in curry Laksa adds a thick texture and tempers the heat of the spices. If you are not a fan of buttery consistency, go for a lighter version by using low-fat coconut milk or, although not a traditional substitute, evaporated milk
• Tamarind Pulp or Asam Jawa– If you are going for Asam Laksa, tamarind pulp is a must.  This cuisine is all about this spicy tangy paste. Yet when it is not in your nearest convenience store, then you can use lime juice or a dash of vinegar instead
• Protein –To get a bowl that is rich in protein, you will also need to add a bit of protein. Traditionally this dish includes prawns, shredded chicken, or mackerel, but if you are a vegetarian, you can go for tofu puffs or tempeh which is made from fermented soybeans
• Boiled Eggs & Tofu Puffs – To make the meal fulfilling, you can add boiled eggs, while Tofu absorbs the flavorful broth beautifully giving a soft slurp to your broth
• Bean Sprouts – For a munching texture, you can also add bean sprouts. Add a fresh crunch. Remember to wash and blanch before topping it on the bowl, you can also replace it with shredded fresh cabbage
• Cucumber & Mint – These are the common garnishes that bring freshness to the spicy, savoury soup and give a cooling effect
• Salt & Sugar – Use the basic seasonings to balance all the complex flavours

How to cook Laksa noodle soup?

Prepare the Ingredients

You need to start by soaking or boiling your rice noodles and putting them aside, make sure to follow the instructions given on the package. Meanwhile, prepare your spicey paste if you choose to make it from scratch, blend together 3-4 dried red chillies after soaking, 1 stalk lemongrass, 1 small piece galangal, 1-inch ginger, 2 shallots, 2 cloves garlic, 1 tsp turmeric, and 1 tsp shrimp paste. You will require: 

• 200g rice noodles
• 1–1.5 cups coconut milk (for Curry Laksa) or tamarind water (for Asam Laksa)
• 2–3 tablespoons Laksa paste
• ½ cup shredded chicken or cooked prawns
• 2 boiled eggs, halved
• A handful of bean sprouts
• 2–3 tofu puffs

Fresh mint, cucumber slices, and lime wedges

Make the soup base

Heat up the oil in a pot, and keep the flame medium. Then, put in laksa paste and sauté it for 3–4 minutes until you can smell it across a room and until the oil separates. If you’re making Curry Laksa, pour in the coconut milk and let it gently simmer before going further. For Asam Laksa, add tamarind water and fish stock. 

• 2 tbsp oil
• 2–3 tbsp laksa paste
• 1½ cups coconut milk or tamarind-infused stock

Add salt and some sugar to your own taste. Cook it to a boil, allow to simmer 10 minutes permitting flavours to develop. 

Assemble the Laksa

As the final step, take serving bowls and place the pre-cooked noodles into them gently. Put all the prepared ingredients, the shredded chicken or prawns, tofu puffs, boiled eggs, and bean sprouts. Then gently pour the hot laksa broth over the already settled ingredients. Make sure that the broth covers every bit of the items. 

Garnish and Serve

Lastly, top it off with freshly chopped mint and  Finish with freshly chopped mint and cucumber and a squeeze of lime juice. If you are a spice lover like me, you can serve it with sambal or chilli oil. 

Best to enjoy it piping hot, your nourishing Laksa bowl of goodness and flavour is now ready to be devoured.

This bowl brings the essence of Malaysia to your kitchen and you’ll always find yourself wanting on a cool rainy day.