Laksa: Creamy Spicy Coconut Noodle Soup

Ever wondered how to make that incredible laksa you had at your favorite Southeast Asian restaurant?

This fragrant, creamy coconut noodle soup brings together the perfect balance of spice, richness, and fresh aromatics. I’ll show you exactly how to create this soul-warming bowl at home – no fancy equipment required.

KEY INFO

• Prep time: 25 minutes
• Cook time: 25 minutes
• Total time: 50 minutes
• Servings: 4
• Difficulty level: Moderate
• Dietary tags: Naturally gluten-free (with rice noodles), dairy-free, easily adaptable for vegetarian/vegan

EQUIPMENT NEEDED

• Large soup pot or Dutch oven
• Medium saucepan for noodles
• Chef’s knife and cutting board
• Fine mesh strainer
• Tongs or slotted spoon

Simple alternatives: Use a blender instead of mortar and pestle for paste, grab pre-made laksa paste to save time

INGREDIENTS

For the laksa paste:

• 6-8 dried chilies, soaked and deseeded (or 2-3 fresh red chilies)
• 2 stalks lemongrass, white parts only, chopped (60g/2oz)
• 3cm piece galangal or ginger, peeled (30g/1oz)
• 4 garlic cloves
• 3 shallots, peeled (or 1 small onion)
• 1 tbsp dried shrimp or 1 tsp shrimp paste [omit for vegetarian]
• 1 tsp coriander seeds
• 1 tsp turmeric powder
• 2 candlenuts [macadamia nuts work perfectly]

For the soup:

• 400ml (14oz) full-fat coconut milk
• 500ml (2 cups) chicken stock [vegetable stock for vegetarian]
• 400g (14oz) fresh rice noodles [or dried rice vermicelli]
• 300g (10oz) protein: chicken thigh, prawns, firm tofu, or mixed
• 2 soft-boiled eggs, halved
• 100g (3.5oz) green beans, trimmed
• 100g (3.5oz) bean sprouts
• 2 tbsp fish sauce [soy sauce for vegetarian]
• 1 tbsp palm sugar [brown sugar works]
• 1 tbsp tamarind paste
• 3 kaffir lime leaves
• Salt and white pepper to taste

Garnishes:

• Fresh cilantro
• Vietnamese mint [regular mint is fine]
• Spring onions, sliced
• Lime wedges
• Chili oil or sambal
• Fried shallots

METHOD

1. Make the laksa paste first. Blend all paste ingredients with 2-3 tablespoons water until smooth. Don’t worry if it’s slightly chunky – that adds character.
2. Heat 2 tablespoons oil in your large pot over medium heat. Add the laksa paste and cook for 2-3 minutes until fragrant. You’ll know it’s ready when your kitchen smells incredible and the paste darkens slightly.

3. Pour in coconut milk slowly, stirring constantly. This prevents the paste from splattering. Bring to a gentle simmer – never let it boil hard or the coconut milk will split.
4. Add the stock, fish sauce, palm sugar, tamarind paste, and lime leaves. Simmer gently for 15 minutes to develop those deep flavors.

5. Prepare your noodles according to package instructions. Fresh rice noodles need just 1-2 minutes in boiling water. Dried vermicelli takes 3-4 minutes. Drain and set aside.

6. Add your protein to the simmering broth. Chicken takes 8-10 minutes, prawns need just 3-4 minutes until pink, tofu puffs warm through in 2 minutes.
7. Blanch green beans in the broth for 2 minutes until bright green and tender-crisp.
8. Taste and adjust seasoning. Add more fish sauce for saltiness, palm sugar for sweetness, or tamarind for tang.
9. Assembly time! Divide noodles between four deep bowls. Ladle the hot broth and protein over top. Add halved soft-boiled eggs and bean sprouts.

10. Finish with fresh garnishes – cilantro, mint, spring onions, and lime wedges. Pass the chili oil around for those who want extra heat.

CRUCIAL TIPS

• Don’t skip the paste-frying step – this blooms the spices and creates the soup’s foundation
• Keep coconut milk at a gentle simmer – boiling splits it into oily curds
• Cook proteins just until done – overcooked prawns turn rubbery, chicken becomes dry
• Taste before serving – laksa should balance spicy, sweet, sour, and salty

STORAGE & VARIATIONS

Storage: Keep broth and noodles separate in the fridge for up to 3 days. The paste freezes beautifully for up to 3 months.

Scaling: This recipe doubles easily – just use a bigger pot and add 5 extra minutes to the simmering time.

Common mistakes to avoid:

• Burning the paste (keep heat at medium)
• Adding all coconut milk at once (causes splattering)
• Overcooking seafood (add it last)

Vegetarian version:

Skip the dried shrimp and fish sauce. Use vegetable stock and add extra soy sauce and miso paste for umami depth.

Seafood laksa:

Use a mix of prawns, fish, and mussels. Add firmer fish first, then shellfish.

Quick weeknight version:

Use store-bought laksa paste and rotisserie chicken. You’ll have dinner ready in 20 minutes.

The beauty of laksa lies in its adaptability – make it yours with whatever proteins and vegetables you love. Once you master this base recipe, you’ll find yourself craving these warming, aromatic bowls on every chilly evening.