What is laksa soup made of?

Laksa soup is crafted from a flavorful blend of coconut milk, chicken or seafood broth, lemongrass, garlic, ginger, chili, and laksa paste. These elements are simmered to create a creamy, spicy, and aromatic base. It’s often topped with protein like chicken or shrimp, tofu puffs, bean sprouts, and fresh herbs to complete the dish.

What are laksa noodles?

Laksa noodles refer to the noodles used in the dish, which vary by region. Thick rice noodles are traditional in many Malaysian versions, while others use thin rice vermicelli or yellow egg noodles. The choice of noodle affects the texture and how well the broth is absorbed, making it an important part of the laksa experience.

What does laksa soup taste like?

Laksa soup has a bold, balanced flavor profile—creamy from coconut milk, spicy from chili and paste, and aromatic from fresh herbs and spices like lemongrass and ginger. It’s savory, slightly sweet, and sometimes tangy if lime or tamarind is added. The result is deeply comforting with a vibrant Southeast Asian character.

Is laksa noodle soup healthy?

Laksa noodle soup can be nutritious, offering protein, fiber, and essential fats. However, due to its coconut milk base and soy-sauce-rich seasoning, it can be high in saturated fat and sodium. By choosing low-sodium broth and lighter coconut milk, and adding plenty of vegetables, it can absolutely fit into a balanced, wholesome diet.

Laksa Noodle Soup: The Ultimate Comfort in a Bowl

Description

Laksa Noodle Soup brings bold, creamy spice and rich noodles—discover how to enjoy and make this Malaysian favourite step-by-step.

Ingredients

For the Broth:
- 2 cups chicken broth (low-sodium)
- 1 cup water
- 2 boneless, skinless chicken thighs
Laksa Base:
- 1 ½ tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon finely grated lemongrass (white part only)
- 2 small red chilies, finely chopped
- ½ cup laksa paste
- 1 (13.5 oz) can full-fat coconut milk
- 2 teaspoons soy sauce
- 2 teaspoons lime juice (optional, to taste)
Noodles and Toppings:
- 1.75 oz dried vermicelli noodles
- 3.5 oz cooked hokkien noodles (optional)
- 2.5 oz bean sprouts
- 2.5 oz tofu puffs, halved
Laksa Chili Sauce:
- ½ teaspoon sugar
- 1 ½ teaspoons soy sauce
- ½ garlic clove, minced
- 1 ½ teaspoons laksa paste
- 1 tablespoon chili sauce (like Sriracha)
- 1 tablespoon jarred chili paste
- 1 tablespoon vegetable oil
Garnishes:
- Fresh cilantro
- Lime wedges
- Thinly sliced red chili (optional)
- Crispy fried shallots (optional)

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Instructions

Prepare Chicken:
In a medium pot, combine chicken broth, water, and chicken thighs. Bring to a simmer over medium-high heat. Cook for 20–25 minutes or until the chicken is cooked through. Remove chicken, shred, and set aside. Keep broth warm.
Make Laksa Chili Sauce:
Combine all chili sauce ingredients in a small bowl. Let sit for at least 20 minutes to develop flavor.
Make Laksa Broth:
In a large saucepan, heat oil over medium-low. Sauté garlic and ginger for 20 seconds. Add lemongrass and chili; cook for 1 minute.
Stir in laksa paste; cook for 2 minutes until fragrant.
Pour in the reserved chicken broth, coconut milk, soy sauce, and 2 teaspoons of the chili sauce. Simmer, covered, for 10 minutes.
Add lime juice and more soy sauce to taste. Stir in tofu puffs and let sit, covered, off heat for 5 minutes.
Assemble Bowls:
Prepare noodles according to package instructions.
Divide noodles between two bowls. Top with shredded chicken, ladle over the hot broth, then add bean sprouts.
Garnish with cilantro, lime wedges, red chili, and shallots as desired. Serve with extra Laksa Chili Sauce on the side.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: SOUPS
Method: Simmering
Cuisine: Malaysian