authentic laksa soup

Comforting Laksa Soup Recipe - A Malaysian-style coconut curry noodle soup, that can be made with chicken or shrimp and rice noodles with fresh bean spouts, lime and cilantro. Makes 10 1/2 cups broth

Laksa Soup - A Malaysian Coconut Curry Soup

vegetable oil

chicken stock

kefir lime leaves

salt, more to taste

brown sugar sugar

chicken (breast

shrimp (raw, peeled,

limes

fish sauce

noodles noodles

lime

OPTIONAL ADDITIONS or Substitutions: Fried tofu cubes, fish balls

red chilies,

shrimp (available

shallots

garlic

galanga – finely chopped

turmeric (optional, and ground is OK, too)

candlenuts

shrimp paste (or shrimp sauce) optional

ground coriander

cumin

sweet paprika

peanut, olive or vegetable oil

Make the Laksa paste- see the notes below (or use store-bought laksa paste).

Cook rice noodles according to directions. Set aside. See notes for fresh noodles. 

In a large heavy bottom soup pot or dutch oven, heat  oil over medium-high heat. Add all the homemade Laksa Paste  (or the 7-ounce Jar), and saute, stirring constantly until it becomes very fragrant and deep in color about 2-3 minutes. (Turn stove fan on). Add the chicken broth scraping up all the brown bits.  Add the lime leaves, salt and sugar and bring to a simmer.

Add chicken and simmer 4-5 minutes. Add shrimp, cook for 2-3 minutes, add coconut milk. Simmer until heated through. Do not boil this too long or you will loose the lovely sweetness from the coconut milk&#8211; just gently warm.

Add lime juice, starting with a 1 lime, and more to taste. Add fish sauce to taste, adding a teaspoon at a time. The broth should taste rich and deep, and slightly salty (the noodles will mellow the salt out) and just a little limey. If it tastes, too &#8220;fishy&#8221; add more lime juice. Guests can squeeze more lime to taste. If you want more heat, add chili flakes or chili paste.

Divide the cooked rice noodles among bowls. Ladle flavorful soup over top of noodles. Top bowls with a handful of fresh bean sprouts, fresh cilantro and/or mint.  Serve with chili sauce and lime wedges.

For rice noodles, calculate two ounces ( dry rice noodles ) per person.

Made the paste form scratch using fresh red chilies. Excellent!

Made this the other night using store-bought laksa paste. Not as hot as I had hoped, but deliciously complex flavors. Used just chicken breasts and lots of vegetables. Will probably make again.

Thank you for this authentic recipe! I added the 3rd can of coconut milk because we love a rich soup and so added an additional tablespoon of fish sauce. I made the laksa paste from scratch and enjoyed the process of building the  rich flavors my family has enjoyed during  years of living in Malaysia , Asia and numerous visits to Thailand.
This will become my go-to recipe for my Malaysian feasts.
Thank you!

I made this tonight for dinner. I will be making this again with more shrimp, scallops, tofu and cilantro. I’ve spent a lot of time in Malaysia and the flavor and aroma of this soup brings back all of the memories. Absolutely wonderful!

I had two left over cooked chicken breasts and thought about making curry but thought a noodle soup would be better and knew you would have a delish laksa.  I made the paste from scratch but used clam paste rather than shrimp because that it what I had.  We both loved it and know it would be even better with seafood or tofu.  I used colored carrots, potatoes and broccoli stems as our vegetable.  Next time I will likely make the paste in the morning or the night before so it will be easy assembly on a weeknight.

I made this today and I usually don't comment on recipes, however, this was seriously very very very good. It reminded me of the first time I had tom ka soup at my favourite thai restaurant. I used thai red curry paste bought at the asian market and added fresh kaffir limes and lemon grass. Thanks a lot for the tip that coconut milk must not be boiled to keep te most flavour in it. This will definitely be one of my new favourite recipes!

Wow!! This was amazing!! I absolutely loved the recipe—a new favorite! I found the recommended laksa paste, then stressed about not finding Sambal paste, but used red chili paste I had from leftover delivery and it worked great. I added mushroom, tomato, celery and the fish balls in addition to shrimp and chicken and it was just amazing. Thank you so much for this delicious recipe!

Thank you for publishing this recipe, especially DIY Laksa paste. Singapore night market memories flood back at tasting. Have made the paste several times, keep it in fridge, keep rice noodles &amp; coconut milk in pantry, then at a moments notice can make it with tofu, fishballs, catfish, shrimp, whatever I have fresh or frozen. Easy and sooo good.

Best laksa recipe. I make my own paste as well, and just add in extra ingredients for my own taste.
Everyone is extremely impressed by the finished product.

Awesome recipe, thank you so much for sharing! The only minor comment I have was the paste I made from scratch was not quite red enough. That didn't compromise the taste though!

very easy to make used the store bought paste.

Possibly the best recipe I've ever made. Thank you for the wonderful recipe!

Delicious.We slow cooked some chicken legs on the bone in the broth first then added the seafood.The soup was rich and tasty.

So flavorful! I loved how you left this recipe so flexible. I used up some veggies I had sitting around in the fridge and got a spectacular meal out of it. :D Thank you for the dinner inspiration!

Added: bok choy, mung bean sprouts, snow peas, carrots, dried and rehydrated shiitake mushrooms Yum!

Great flavor!!  I used the store bought Laksa paste this time, but I can't wait to make my own next time.  I bet it will take it up another notch, even though it was amazing as is.  I used mushrooms and bell peppers for the veggies, chicken &amp; shrimp for the protein.  Overall great soup!

https://content.jwplatform.com/videos/UhbtO7O9.mp4

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