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It has this warm, bold coconut broth that’s fragrant with lemongrass, galangal, and spices. You can make it with chicken, shrimp, or tofu, so there’s something for everyone.

I usually make the paste from scratch if I’m feeling ambitious on a lazy Sunday. Other times, I’ll grab a jar of store-bought paste and dinner is on the table in under an hour. It’s flexible, friendly, and the flavors are so rich you’ll think you’re in a tiny shop somewhere in Penang.

Ingredients You’ll Need for Your Own Cozy Bowl

I like to think of this recipe as a template for creativity. Here’s what I usually have on hand when I make it:

• Oil (peanut or coconut oil works great)
• Laksa paste (homemade or store-bought)
• Chicken stock or broth
• Lime leaves (these make a world of difference in aroma)
• Salt and a touch of sugar (palm sugar is lovely)
• Chicken (breast or thigh), shrimp, tofu, or any combo you like
• Coconut milk (always the full-fat version, no shortcuts here)
• Lime juice and fish sauce for balance
• Rice noodles
• Toppings like bean sprouts, lime wedges, fresh herbs (cilantro, mint), scallions, sambal chili paste, and crispy shallots

I’ve learned over time that fried tofu cubes or fish balls are great add-ins too. Even veggies like snow peas, bell peppers, or mushrooms will happily soak up that broth.

Whenever I want to make it vegetarian, I just use veggie broth and skip the fish sauce, using soy or tamari instead.

Making Your Own Laksa Paste at Home

If you’re in the mood for a little kitchen project, making laksa paste from scratch is so rewarding. It always feels a bit like traveling without leaving my tiny kitchen.

Here’s my shopping list for the paste:

• Dried red chilies (soaked first)
• Dried shrimp (optional but really deepens the flavor)
• Shallots, garlic cloves
• Galangal (I slice and freeze extras for next time)
• Lemongrass (I buy big frozen bags from the Asian store)
• Fresh or ground turmeric
• Nuts like candlenuts, soaked cashews, or macadamias
• Shrimp paste (for that briny, umami kick)
• Spices like coriander, cumin, sweet paprika
• Oil to blend and sauté it all

I usually start by soaking the dried chilies and shrimp in hot water to soften. While they’re soaking, I chop the shallots, garlic, turmeric, lemongrass, and galangal.

If you’re new to galangal, it’s like ginger’s wilder cousin—more citrusy, less sweet. I freeze leftover chunks for next time.

Everything goes into a food processor and blends into this gloriously fragrant, orange-red paste. It smells strong—yes, a bit fishy if you use shrimp paste—but once it’s cooked in oil, it mellows beautifully.

I like to make extra and freeze it in little containers. On busy weeknights, it’s like gold in the freezer.

Cooking the Coconut Broth That Feels Like a Hug

Once you have the paste ready, making the soup is a breeze.

I warm a heavy pot over medium heat, add oil, and fry the paste for a couple of minutes. The kitchen always smells incredible at this point—spicy, citrusy, rich.

Then I pour in chicken stock, lime leaves, and let it simmer. Coconut milk goes in last, making the broth lush and creamy.

One tip I learned early: never use “lite” coconut milk here. It just doesn’t have the body or flavor. I love brands with a really thick, velvety texture.

I taste and balance with lime juice, fish sauce, maybe a pinch more sugar. It’s all about finding that sweet, sour, salty balance that makes laksa so special.

Choosing Your Proteins and Add-ins

I like to keep it flexible based on what’s in the fridge.

• Chicken thighs are my go-to. They stay juicy and soak up the broth.
• Shrimp cooks so quickly it’s perfect for last-minute dinners.
• Fried tofu cubes hold their shape and love that coconut curry flavor.
• For a seafood treat, I’ll use scallops or firm fish like cod or snapper.

My kids love it when I throw in fish balls from the freezer aisle.

And don’t overlook veggies. Mushrooms, snow peas, baby spinach—all work beautifully.

Cooking Tips I Always Use

I never cook the rice noodles in the soup. They go in a separate pot. This way, they don’t get mushy or soak up all the broth.

If I’m using fresh rice noodles, I just dip them in boiling water for 30 seconds to loosen them.

I divide the noodles among bowls and pour the hot soup over them. It makes for such a pretty presentation too.

I always keep crispy fried shallots in the pantry for topping. They add this wonderful crunch and savory note.

And lime wedges on the side are non-negotiable. Everyone gets to squeeze in just the right amount of acidity.

Personal Serving Ideas

When I serve laksa at home, I set out all the toppings buffet-style so everyone can customize their bowl.

We’ll have lime wedges, bean sprouts, mint, cilantro, sliced scallions, sambal or sriracha, and those crispy shallots.

My wife likes hers extra limey and full of herbs. I’m all about the chili paste. The kids usually go mild but love piling on bean sprouts for crunch.

If I’m hosting friends, I make a double batch and let everyone build their own bowl. It’s interactive, fun, and so satisfying.

Keeping Leftovers Fresh

Laksa soup is even better the next day, though I always store the broth and noodles separately.

The broth goes in the fridge in an airtight container. It’ll keep for 3-4 days.

For freezing, I leave out any seafood or delicate greens and freeze just the broth. On busy evenings, I thaw it and quickly cook fresh noodles and proteins.

Questions I Often Get About Laksa

Can I make this vegetarian or vegan?
Yes! Use veggie broth and skip the fish sauce (replace it with soy sauce). Tofu is excellent here.

Is store-bought paste okay?
Absolutely. I always keep a jar around. It’s such a time-saver, especially on weeknights.

How spicy is it?
It’s up to you. Use fewer chilies in the paste for a milder version. Store-bought pastes also vary a lot—taste and adjust as you go.

Can I use other proteins?
Anything you like. Fish, shrimp, tofu, chicken, even mussels or clams if you want to make it special.

What brand of coconut milk do you use?
I love the thick, full-fat types. I usually buy big cans so there’s plenty of creamy richness.

Yield: 8

Laksa Soup

Print

Rich, aromatic, and deeply comforting—this Malaysian coconut curry noodle soup is the ultimate cozy bowl.

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Ingredients

For the Soup:

• 2 cans (13.5 oz) full-fat coconut milk
• 6 cups chicken broth or stock
• 1 lb large raw shrimp, peeled (or swap with firm white fish, tofu, or extra veggies)
• 1 ½ lbs chicken (breast or thighs), thinly sliced
• 1 recipe Laksa Paste (or 1–2 jars store-bought paste)
• 1 tbsp brown sugar or palm sugar
• 8 kaffir lime leaves
• 3 tbsp peanut oil or coconut oil
• Juice of 1–2 limes
• 1 tsp salt (adjust to taste)
• Fish sauce, to taste (start with 1 tbsp and adjust)
• 1 lb dry rice noodles (or 1.5–2 lbs fresh)

Toppings and Garnishes:

• Fresh bean sprouts
• Lime wedges
• Cilantro
• Scallions
• Vietnamese mint (if available)
• Sambal chili paste
• Fried shallots

Optional Add-Ins:

• Fried tofu, fish balls, scallops, mussels, clams
• Veggies like snow peas, mushrooms, spinach, bell peppers, or carrots

Homemade Laksa Paste

• 3–5 dried red chilies (soaked in hot water)
• 2 tbsp dried shrimp (optional, soaked in hot water)
• 3–5 shallots, chopped
• 4 garlic cloves
• 3 tbsp chopped galangal
• 2 lemongrass stalks, chopped (or use frozen pre-chopped)
• 2 tsp fresh turmeric (or 1 tsp ground)
• 6 candlenuts (or 12 soaked cashews, macadamia, or Brazil nuts — optional)
• 1 tbsp shrimp paste (optional)
• 2 tsp ground coriander
• 1 tsp cumin
• 1 tsp sweet paprika
• 3 tbsp peanut oil or coconut oil

Instructions

1. Start with the PasteIf you’re making the paste from scratch, soak the dried chilies and shrimp in hot water for about 20 minutes. While they soak, add the rest of the paste ingredients (except the oil) to a food processor. Once the chilies and shrimp are ready, drain and toss them in too. Blend until smooth, then add oil and blend again to form a rich, aromatic paste.
2. Cook the NoodlesBoil rice noodles according to the package instructions. If using fresh noodles, a quick dip in boiling water is enough. Drain and set aside.
3. Build the BrothHeat oil in a large pot over medium heat. Add all of the Laksa paste and sauté for a few minutes until it's deeply fragrant. Stir frequently to avoid burning. Pour in the chicken stock, scraping up any flavorful bits stuck to the pot. Toss in the lime leaves, salt, and sugar. Bring it to a simmer.
4. Add ProteinSlide the chicken into the simmering broth and cook for about 5 minutes. Then add shrimp (or fish/tofu) and continue simmering for another few minutes, just until cooked through.
5. Add Coconut Milk & Balance the FlavorsPour in the coconut milk and gently heat through—avoid boiling at this stage to preserve the sweet, rich flavor. Squeeze in lime juice and add fish sauce, adjusting both to taste. You're aiming for a broth that’s rich, slightly salty, tangy, and spicy if you like.
6. Assemble Your BowlDivide the noodles into bowls, ladle over the steaming broth, and top generously with bean sprouts, fresh herbs, scallions, and a wedge of lime. A spoonful of sambal chili paste adds a nice fiery kick.

Notes

• Skip dried shrimp or shrimp paste if unavailable, but compensate with more fish sauce.
  
• You can prep the paste ahead of time and store it in the fridge or freezer.
  
• Rotisserie chicken or leftover turkey makes a great shortcut.
  
• Keep proteins separate for a DIY bowl assembly at the table.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 1222Total Fat: 57gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 179mgSodium: 2337mgCarbohydrates: 135gFiber: 18gSugar: 39gProtein: 56g

Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts from My Kitchen

I hope you’ll give this coconut curry noodle soup a try. It’s one of those recipes that feels like a trip to Malaysia without leaving your dining table.

Whether you make the paste from scratch or use the jar in your pantry, the result is always warm, welcoming, and full of character.

It’s the kind of meal I love sharing with friends and family, with everyone leaning over big bowls, trading jokes, and reaching for more herbs and lime.

If you do make it, let me know how it turned out for you. I’d love to hear your take.

Try other recipes:

• Authentic Malaysian Satay Sauce
• Malaysian Nasi Lemak Sambal
• Malaysian Chicken Curry