laksa

Rich, creamy, and packed with uncompromising flavor from a slew of aromatics and shrimp paste, this classic Northern Thai soup combines tender braised chicken in a coconut-y curry broth with boiled and fried noodles. Our version is the real deal, straight from the streets of Chiang Mai.

Real-Deal Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup With Chicken) Recipe

whole dried Thai bird chili

shallots,

garlic

lemongrass, bottom 4 inches only, roughly chopped

makrut lime zest,

(1-inch) knob fresh turmeric, roughly chopped

ginger

small bunch cilantro stalks,

coriander seed

Thai black cardamom

Kosher salt

Thai shrimp paste

vegetable or canola oil

(15-ounce) cans coconut milk,

chicken stock

palm sugar (see note)

chicken

Fish sauce

lime

Place chili, shallots, garlic, lemongrass, lime zest, turmeric, ginger, cilantro stalks, coriander seed, and cardamom in the center of a 12- by 12-inch square of heavy duty aluminum foil. Gather edges up to make a tight pouch. Place pouch directly over the flame of a gas burner and cook, turning occasionally, until aromatic and wisps of smoke begin to rise, about 8 minutes. If no gas burner is available, place the pouch in the bottom of a wok or cast iron skillet and heat over high heat, turning occasionally, until smoky, about 10 minutes. Allow contents to cool slightly and transfer to a large mortar and pestle.

Add a large pinch of salt to the aromatics. Pound until a very fine paste is formed, about 10 minutes. Add shrimp paste and pound to incorporate. Set curry paste mixture aside.

Separate out 1/4 of the noodles (enough noodles to make a crispy fried-noodle topping for 4 bowls) and set the remaining noodles aside. Heat vegetable oil in a large wok over high heat until shimmering. Working in batches, add noodles to oil and fry, stirring and flipping until golden brown and crisp. Transfer to a paper towel-lined plate. Season with salt and set aside.

Discard all but 1 tablespoon oil from wok. Using a spoon, skim 2 tablespoons of creamy fat off the top of the coconut milk and add to the wok. Heat wok over high heat and cook, stirring constantly, until coconut milk breaks and oil begins to lightly smoke, about 2 minutes. Add curry paste mixture and cook, stirring and smearing the paste into the oil, until aromatic, about 45 seconds.

Slowly whisk in the coconut milk, followed by the chicken stock and palm sugar. Add chicken legs and bring to a simmer. Cook, turning chicken occasionally, until chicken is tender and broth is very flavorful, about 30 minutes. Season to taste with fish sauce.

Bring a pot of salted water to a boil. Add remaining uncooked noodles and cook until al dente, about 1 minute. Drain noodles and divide between four warmed bowls. Top noodles with two pieces of chicken. Divide broth evenly between bowls. Top with fried noodles and serve immediately with sliced shallots, lime wedges, and pickled mustard greens on the side.

For spicy soupy goodness make this homemade laksa paste, for laksa anytime you want it.

Laksa paste

red chillies

coriander

sweet paprika

cumin

turmeric

brown onion, chopped

lemongrass stalks, white part only, chopped

galangal, peeled, chopped

cashew nuts

garlic cloves, chopped

shrimp paste

peanut oil

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5348771529001-5770881724001

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

kefir lime leaves

salt, more to taste

brown sugar sugar

chicken (breast

shrimp (raw, peeled,

limes

fish sauce

noodles noodles

OPTIONAL ADDITIONS or Substitutions: Fried tofu cubes, fish balls

red chilies,

shrimp (available

shallots

galanga – finely chopped

turmeric (optional, and ground is OK, too)

candlenuts

shrimp paste (or shrimp sauce) optional

ground coriander

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

Laksa Soup

You have to try this combination,&nbsp;Thai Pumpkin Laksa with Crunchy "Fried" Chickpeas.

Thai Pumpkin Laksa with Crunchy "Fried" Chickpeas.

sesame oil

garlic (minced

red fresno pepper

green onions (chopped)

broth

pumpkin,

peanut butter

soy sauce

(14 ounce) can unsweetened coconut milk

broccolini (stems trimmed)

cilantro (chopped)

mint (chopped)

rice noodles

pomegranate

(15 ounce) cans chickpeas (drained + rinsed)

olive oil

cinnamon

brown sugar

salt + pepper (to taste)

Heat a large soup pot over medium heat and add the sesame oil. Once hot, add the garlic, ginger, fresno pepper and green onions. Cook 30 seconds to 1 minute or until soft + fragrant.

Slowly stir in the chicken or vegetable both and then add the cubed pumpkin. Bring the soup to a boil and simmer 15-20 minutes or until the pumpkin is fork tender. Add around half to 3/4 of the soup to a blender or food processor and blend until completely smooth. Return the soup to the pot.

Add the peanut butter, soy sauce, fish sauce and coconut milk, stirring to combine. Add the broccoli and cook until tender, about 8-10 minutes.

Meanwhile, cook the rice noodles according to package directions.

Once the broccoli is tender, remove it from the heat and stir in the cilantro + mint. Ladle the soup into bowls and add a big handful of rice noodles. Top with crunchy chickpeas (recipe below) and pomegranate arils. EAT UP!

Preheat the oven to 425 degrees F.

Spread the chickpeas out on a towel and dry them completely. Add the chickpeas to a baking sheet and toss with the olive oil, cinnamon, brown sugar, salt + pepper. Toss well to evenly coat. Roast for 20 minutes and then stir the chickpeas around and roast another 20 minutes or until the chickpeas are browned and crunchy. Remove from the oven and serve warm atop the soup. Save any leftovers for snacking later!

Crunchy "Fried" Chickpeas

Laksa is spicy, fragrant noodle soup found across Southeast Asia. Our recipe doesn&#x27;t shy away from strong, authentic flavors while also being easy to make.

Laksa

bone-in, skin-on chicken thighs

vegetable oil ((divided))

garlic ((minced))

ginger ((minced))

lemongrass ((tough woody parts removed, minced))

Thai chilies ((minced))

laksa paste

coconut milk ((13.5 ounces 400 ml))

fish sauce ((or

soy puffs ((halved))

noodles egg

limes lime

shallots ((thinly sliced))

all purpose flour

shrimp

mung bean sprouts ((trimmed and cleaned))

cilantro leaves

Preheat your oven to 400 degrees F. Season the chicken thighs with salt and pepper (we used white pepper, but you can also use black pepper), and place on a baking sheet lined with parchment paper. Bake in the oven for 40 minutes. Remove from the oven and set aside.

While the chicken is cooking, heat 2 tablespoons vegetable oil in a large saucepan or medium pot over medium heat. Add the minced garlic and ginger and cook for 1 minute. Add the minced lemongrass and chilies, and cook for 3 minutes.

Add the laksa paste and brown sugar. Fry for another 3 minutes, letting all the flavors meld together. Add the chicken stock, coconut milk, and fish sauce. Bring to a boil. Add the soy puffs, cover, and allow to simmer for 10 minutes.

Meanwhile, rinse the noodles in warm water (for cooked hokkien noodles or rice vermicelli) or prepare according to package instructions (for fresh or dried wheat noodles). Distribute among four large noodle soup bowls.

Shred the cooked chicken and skin and distribute among the bowls. Pour any juices from the roasting pan into the broth. (You can even use a little bit of warm water to scrape any lingering tasty bits off the parchment paper). 

Season the broth with lime juice and more fish sauce to taste, until your broth has reached your desired levels of saltiness/sourness. If you would rather not use fish sauce as your salting agent (it can be quite pungent to some palates), season with salt instead.

Meanwhile, toss the thinly sliced shallots in flour until they’re lightly coated. In a cast iron pan, heat an additional 2 tablespoons oil. Fry the shallots until crispy and set aside.

Season the shrimp with salt and pepper and sear them in the same oil you used to cook the shallots, just until they’re cooked through.

To assemble the laksa, pour the broth over the noodles and chicken, and add a couple pieces of soy puff to each. Top with the cooked shrimp, bean sprouts, cilantro, and fried shallots. Serve with extra lime wedges, and enjoy!

Get a tantalising taste of Singapore for yourself with this spiced bowl of laksa.

Singapore Laksa Recipe by Tasty

king prawns, de-shelled

palm sugar

coconut milk

¼ lb tofu puffs, tau pok, halved

cooking oil

king prawns, head and shells

water

chillies

red chillis

shrimp,

shrimp paste, belacan

shallot

ginger, 1 in (2.5 cm)

galangal

turmeric root, 2 in (5 cm)

candle nuts

lemongrass

vermicelli rice noodle, cooked

bean sprout, blanched

fish cake, sliced, heated

cockles

laksa leaves

chilli paste

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Remove the heads and shells from prawns and set aside in a bowl, then devein and set the prawn meat aside in a separate bowl.

To make the prawn stock, add cooking oil to a large saucepan on medium-high heat. Add prawn heads and shells then stir for 5 minutes, crushing the heads to release the flavour.

Add water and chicken stock, then simmer for 45 minutes allowing the stock to reduce.

Remove prawn shells then strain the broth into a bowl through a sieve.

In a food processor, add dried chilli, red chilli, dried shrimp, shrimp paste (belacan), garlic, shallot, ginger, blue ginger (galangal), turmeric root, candle nuts and lemongrass stalk, then pulse for 5 minutes until a thick paste forms.

Add cooking oil to a large saucepan then add the laksa paste and cook for 5 minutes until fragrant. Add palm sugar, fish sauce, coconut milk and prawn stock stirring to combine. Simmer the mixture for 15 minutes then add the prawns and tofu puffs, cooking for 3 minutes to finish.

To serve, add vermicelli noodles to a bowl then top with bean sprouts, cockles and slices of fish cake. Ladle in scoops of the laksa making sure to include tofu puffs and prawns. Top with a handful of finely chopped laksa leaves and optional chilli paste.

https://vid.tasty.co/output/171149/landscape_480/1592979448

Laksa - Spicy street food noodle dish popular in Malaysia and Singapore. This homemade curry laksa recipe is so easy and delicious!

Laksa Recipe

pack (120 g) Malaysian instant curry paste

chicken broth

lemongrass, white part only, pounded

tofu puffs,

evaporated milk

salt

yellow noodles

bean sprouts

shrimp, peeled, deveined and cooked

eggs,

fish cakes,

In a stockpot, add the oil and sauté...

In a stockpot, add the oil and sauté the instant curry paste until aromatic. Add the chicken broth, water, lemongrass, tofu puffs and bring the soup to a boil. Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste. Keep the stock on simmer.

Rinse the yellow noodles and bean sprouts separately,...

Rinse the yellow noodles and bean sprouts separately, drained and set aside.

To assemble a bowl of laksa for serving,...

To assemble a bowl of laksa for serving, bring to boil some yellow noodles and a handful of bean sprouts. Drain the noodles and bean sprouts and transfer to a serving bowl. Top the noodles with 2-3 shrimp, a few pieces of fish cake, and some eggs. Using a ladle, pour the soup and a few pieces of tofu puffs on top of the noodles. Serve immediately.

My flavour-packed take on an Asian classic, with butternut squash for added goodness.

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Top 29 laksa recipes from across the web

The most viewed laksa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Real-Deal Khao Soi Gai (Northern Th...

Laksa paste

Laksa Soup - A Malaysian Coconut Cu...

Thai Pumpkin Laksa with Crunchy "Fr...

Laksa

Singapore Laksa Recipe by Tasty

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Thai chicken laksa

How To Make Prawn Tofu Laksa From S...

Chicken laksa

Grilled chicken with laksa sauce

Laksa lemak

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Laksa

Laksa paste for laksa lemak

Turkey laksa

Chicken laksa

Smoky mussel laksa

Roasted aubergine laksa

Creamy Vegan Laksa

Easy Tofu Laksa

Chicken Curry Laksa Soup

Vegetarian laksa

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