This easy laksa noodle soup recipe is rich, creamy, spicy, and packed with bold Southeast Asian flavors. The coconut curry broth is made with shrimp, Thai red curry paste, fish sauce, and coconut milk, resulting in a comforting, homemade curry laksa that tastes restaurant-quality.
Unlike other Asian noodle soups such as wonton noodle soup, beef ho fun noodle soup, pork & pickled vegetables noodle soup, pho noodle soup, and Taiwanese beef noodle soup, laksa has a rich curry and coconut milk-based broth that gives it a creamy, spicy, and aromatic flavor.
This seafood laksa recipe includes step-by-step photos and a video tutorial to help you make authentic-style laksa at home. It is also delicious served with refreshing Asian drinks and desserts like red bean ice drink, lychee slush, grass jelly drink, and taro boba.
Love noodles? Check out these beef pho noodle soup, beef chow fun, Hong Kong lo mein, pad thai, Korean jajangmyeon, Singapore rice noodle, vegetable chow mein, and instant noodle stir fry recipes.
What is laksa?
Laksa is a popular Southeast Asian noodle soup known for its rich, spicy, and aromatic broth. It is commonly enjoyed in countries like Malaysia, Singapore, Indonesia, and Thailand. Although there are many regional variations, laksa is generally made with noodles, flavorful broth, seafood or meat, fresh herbs, and various toppings.
The broth is what makes laksa unique. Depending on the region, laksa can have either a creamy coconut curry broth or a tangy fish-based broth flavored with herbs and spices. The combination of coconut milk, curry paste, lemongrass, galangal, chili peppers, and aromatic seasonings gives laksa its bold and comforting flavor.
Two of the most well-known types of laksa are laksa lemak and Assam laksa.
Laksa Lemak
Laksa lemak is the most common version of laksa and is often simply called curry laksa. It features a rich, creamy coconut milk-based broth made with lemongrass, galangal, chili paste, curry spices, and shrimp. This version has a savory, spicy, and slightly sweet flavor that pairs perfectly with noodles and seafood.
Assam Laksa
Assam laksa, also known as Penang laksa, is very different from laksa lemak. Instead of coconut milk, it uses a sour, tangy broth made with tamarind paste or tamarind juice. The soup is commonly prepared with mackerel fish, herbs, and spices, creating a bold, sharp, sour, and spicy flavor profile.
Laksa can be served with a variety of toppings, including shrimp, chicken, tofu puffs, fish balls, bean sprouts, boiled eggs, and fresh herbs such as cilantro and mint. Different regions and families often have their own unique variations of this comforting noodle soup.
What Does Curry Laksa Taste Like?
The taste of laksa varies depending on the region and specific recipe. But it generally has rich, complex, spicy, creamy, aromatic, and savory flavors.
Laksa is known for its creamy and slightly spicy broth. The creaminess comes from coconut milk, which gives the soup a rich and smooth texture. The spiciness can vary from mild to spicy, depending on the amount of chili paste used in the recipe.
The soup is aromatic thanks to herbs and spices such as lemongrass, galangal, garlic, and shallots. Besides, it has a savory, umami-rich flavor because laksa often contains ingredients like shrimp. This umami flavor enhances the soup's overall depth.
Unique laksa noodle soup:
In this easy laksa noodle soup recipe, I don't use laksa paste because it's hard to find where I live. Therefore, I developed this Southeast Asian-flavored curry laksa noodle soup recipe that uses Thai red curry paste, sha cha sauce (Chinese barbecue sauce made with dried shrimp, fish, and chilis), fish sauce, shrimp, and coconut milk to make the broth. This is a laksa lemak version because it uses coconut milk.
Why You’ll Love This Laksa Recipe?
- Rich and creamy coconut curry broth
- Easy homemade laksa without laksa paste
- Ready in under 40 minutes
- Better than takeout
- Customizable toppings
- Authentic Southeast Asian flavors
Variations Of Laksa:
Laksa is a popular Southeast Asian noodle soup with many regional variations. Although all laksa recipes feature flavorful broth and noodles, the ingredients and flavors can vary by country and region.
Curry Laksa
- Curry laksa is one of the most popular versions of laksa. It has a rich and creamy coconut milk broth flavored with curry paste, shrimp, spices, and herbs. This version is commonly served with rice noodles, shrimp, chicken, tofu puffs, fish cakes, and boiled eggs.
Assam Laksa
- Assam laksa is a tangy, spicy, fish-based noodle soup from Malaysia. Unlike curry laksa, it does not contain coconut milk. The broth is made with tamarind, fish, lemongrass, and chili peppers, giving it a sour and savory flavor.
Singapore Laksa
- Singapore laksa is similar to curry laksa but often has a slightly sweeter and creamier coconut curry broth. It commonly includes shrimp, fish cakes, cockles, and thick rice noodles.
Chicken Laksa
- Chicken laksa is a milder variation made with chicken instead of seafood. The creamy coconut curry broth pairs perfectly with shredded chicken, noodles, and fresh herbs.
Vegetarian Laksa
- Vegetarian laksa uses tofu, mushrooms, and vegetables instead of meat or seafood. Vegetable broth and coconut milk still create a rich and flavorful soup packed with Southeast Asian flavors.
What To Serve With Laksa?
Laksa noodle soup is rich, creamy, spicy, and filling, so it pairs well with lighter appetizers, refreshing drinks, and other Asian-inspired dishes. Here are some delicious recipes to serve with laksa:
- Soy Sauce Chicken Wings – Savory and flavorful chicken wings that pair perfectly with the creamy coconut curry broth of laksa.
- Vietnamese Spring Rolls – Fresh spring rolls filled with vegetables and protein make a light and refreshing side dish for spicy laksa soup.
- Salt and pepper squid – Crispy fried squid seasoned with salt, pepper, garlic, and chili makes a delicious seafood side dish that complements the bold flavors of laksa.
- Red Bean Ice Drink – A sweet and cooling Asian dessert drink that balances the heat from curry laksa.
- Grass Jelly Drink – A refreshing herbal jelly drink that pairs wonderfully with rich noodle soups and spicy dishes.
- Korean Strawberry Milk – A sweet and refreshing drink that pairs nicely with spicy laksa soup.
- Lychee Slush – A fruity, icy drink perfect for cooling down after a bowl of spicy curry laksa.
Ingredients For Curry Laksa Noodle Soup:
In this laksa recipe, the broth is made with Thai red curry paste, sha cha sauce (Chinese barbecue sauce made with dried shrimp, fish, and chilis), fish sauce, shrimp, and coconut milk.
Also, for the topping, I use fish balls, fried tofu puffs, bean sprouts, and cilantro as a side, and serve with rice vermicelli noodles.
What is laksa paste?
Laksa paste is a flavorful, aromatic spice blend used as a base for laksa soup. Laksa paste typically contains a variety of herbs, spices, and other ingredients that contribute to its unique taste. The ingredients are typically ground or blended to create a thick, aromatic laksa paste.
The paste serves as the flavor foundation for the laksa soup when combined with coconut milk and other ingredients. It provides the soup with its characteristic spiciness, richness, and complexity of flavors. Depending on personal preferences and regional variations, the specific ingredients and proportions in laksa paste can vary, resulting in different variations of the dish.
Best Noodles For Easy Laksa Soup:
Laksa can be made with a variety of noodles, and the choice of noodles often depends on personal preference and regional variations. There are two common types of noodles in laksa: rice noodles (Vermicelli) and egg noodles.
Rice noodles are delicate and soak up the flavors of the broth nicely. Or egg noodles, known as Hokkien noodles, are another common option for laksa. They are slightly thicker and have a chewy texture, which contrasts well with the creamy broth.
What are fried tofu puffs?
Fried tofu puffs, also known as tofu pockets or tofu pouches. It is a popular ingredient in Asian cuisines. Tofu puffs are made by deep-frying tofu until it puffs up and becomes light and airy. They have a distinctive texture and are often used in both savory and sweet dishes.
Also, they are often simmered in broth or added to stir-fries to absorb the flavors of the surrounding ingredients. The crispy exterior and soft interior provide a delightful textural contrast, making them a popular choice in many Asian recipes. You cannot miss this ingredient in this laksa recipe! The tofu puffs soak up the flavorful laksa broth, giving the noodle soup a delicious taste and texture.
Tips For Making The Best Laksa Soup:
- Remove the shrimp heads and simmer them in water for about 15 minutes to create a rich and flavorful seafood broth. This simple step adds extra depth and authentic flavor to the laksa soup.
- After simmering, strain and discard the shrimp heads. Then, add the Thai red curry paste, sha cha sauce, and coconut milk to the broth. Stir well until combined and bring the soup to a gentle boil before adding the tofu puffs, shrimp, and fish balls.
- Cut the deep-fried tofu puffs in half before cooking. This helps them absorb more of the creamy curry laksa broth and gives them a better texture and flavor.
- Adjust the spice level based on your preference. Thai red curry paste can vary in spiciness, so it is best to add ½ tablespoon at a time and taste as you go.
- Cook the rice vermicelli noodles according to the package instructions. After cooking, drain the noodles and rinse them under cold water to prevent them from overcooking and becoming mushy.
- For the best serving presentation, place the rice noodles, bean sprouts, cilantro, tofu puffs, shrimp, and fish balls into serving bowls first. Then, pour the hot curry laksa broth over the top before serving.
Ingredient Substitutions:
Laksa noodle soup is easy to customize with different proteins, noodles, and ingredients to suit your preferences or what you have on hand.
Shrimp Substitute:
Instead of shrimp, use sliced chicken, tofu, fish cakes, or thinly sliced beef. Chicken laksa is a popular variation with a milder flavor.
Vegetarian Option:
To make vegetarian laksa, replace the shrimp and fish balls with tofu, mushrooms, bok choy, or extra vegetables. Use vegetable broth instead of seafood broth for a delicious meatless laksa soup.
Rice Noodles vs Egg Noodles:
Traditional laksa is often served with rice noodles, but egg noodles also work well and add a chewy texture. You can even combine both noodles for a more authentic Southeast Asian-style laksa bowl.
Laksa Paste Alternative:
If you cannot find laksa paste, Thai red curry paste is a great substitute. Adding curry powder, shrimp paste, lemongrass, and coconut milk can help create a rich, aromatic curry laksa flavor.
Sha Cha Sauce Substitute:
Hoisin sauce mixed with a little peanut butter or miso paste can replace sha cha sauce. Although the flavor will be slightly different, it still adds savory depth to the laksa broth.
Coconut Milk Substitute:
For a lighter broth, you can use evaporated milk or half coconut milk and half chicken broth. However, coconut milk gives laksa its signature creamy texture and rich flavor.
Fish Ball Substitute:
Fish cakes, imitation crab, shrimp balls, or extra tofu puffs can be used instead of fish balls in laksa noodle soup.
How To Store And Reheat Laksa
For the best texture, store the broth and noodles separately.
How To Store Laksa?
- Store leftover laksa broth in an airtight container in the refrigerator for up to 3-4 days.
- Keep the cooked noodles in a separate container to prevent them from soaking up too much broth and becoming soggy.
- Shrimp, tofu puffs, fish balls, and vegetables are stored in a separate container.
Can You Freeze Laksa?
Yes, the laksa broth freezes well. Let the soup cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months.
For the best quality, freeze only the curry laksa broth and prepare fresh noodles when serving.
How To Reheat Laksa?
- Reheat the laksa broth in a pot over medium heat until hot and simmering.
- Warm the noodles separately in hot water for 20-30 seconds before adding them to the soup.
- Avoid overcooking the shrimp during reheating because they can become rubbery.
People Also Ask:
Yes, you can. I used Thai red curry paste and sha cha sauce because I cannot find any laksa paste around where I live. And I really like this combination of red curry paste, sha cha sauce, and coconut milk-based soup.
Sha cha sauce is also called Chinese barbecue sauce. It is very different from regular USA barbecue sauce. Besides, it is mainly made from brill fish, dried shrimp, oil, garlic, shallots, and chili. And I like to use the Taiwanese brand sha cha sauce.
I like to use thicker vermicelli rice noodles.
Boil water until it is boiling. Then, add rice noodles. Let it boil for 5-8 minutes. Drain water and rinse under cold water.
Instructions for how to make laksa noodle soup:
Cooking noodles:
1. Boil a pot of water and wait until the water is boiling. Then, add a pack of rice noodles (small pack 10.58 oz or 300g). Let it boil for 5-8 minutes. Keep stirring the noodles once in a while.
2. Drain water and rinse under cold water. Set them aside.
3. Cut 10 pieces of deep-fried tofu in half. (So, it's easy to soak up the broth.)
4. Peel 15 pieces of shrimp heads and set them aside.
Making broth:
5. In a pot, add 15 shrimp heads and stir-fry them a little bit.
6. After that, add 5 cups of water. Let it boil and simmer for 15 minutes. Then, remove the shrimp heads.
7. Next, add 3 tablespoons of Thai red curry paste (suggest adding ½ tablespoons at a time) and 2 tablespoons of sha cha sauce. Stir until it mixes well. Then, add 1 can of coconut milk, 2 tablespoons of fish sauce, and ½ teaspoon of salt to your taste.
8. The following step, add deep-fried tofu from step 3, 10 pieces of fish balls, and 15 pieces of shrimp, cooked until they boil.
Topping:
9. While cooking the broth, put cooked rice noodles, bean sprouts, and cilantro into the bowl.
10. When deep-fried tofu puffs, shrimp, and fish balls are done, put them on the rice noodles. Then pour the laksa soup over the noodles and serve.
Enjoy this easy and delicious Asian curry laksa noodle soup recipe! Also, check out these recipes: Thai chicken satay, tom yum kung, Asian shaved ice, soft dinner rolls, California rolls, soy sauce noodles, salt & pepper squid, steamed pork patty, and taro ice cream.
YOU MAY ALSO LIKE THESE NOODLE RECIPES:
- HOMEMADE RAMEN NOODLES
- CHICKEN YI MEIN NOODLES
- HOMEMADE CHOW MEIN STIR-FRIED NOODLES
- CRISPY PAN FRIED NOODLES
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Laksa Noodle Soup
Equipment
- 1 Pot
Video
Ingredients
- 15 pieces Raw whole shrimp with head on
- 10 pieces Deep fried tofu
- 1 cup Bean sprouts
- 10 pieces Fish balls
- 1 pack Rice vermicelli noodles Dried (small pack 10.58 oz or 300g)
- ½ bunch Cilantro
Broth:
- 3 tablespoons Thai red curry paste
- 2 tablespoons Sha cha sauce
- 2 tablespoons Fish sauce
- ½ teaspoon Salt
- 1 can Coconut milk (14 fl oz or 400ml)
- 5 cups Water
- 15 pieces Shrimp heads
Instructions
- Boil a pot of water and wait until the water is boiling. Then, add a pack of rice noodles (small pack 10.58 oz or 300g). Let it boil for 5-8 minutes. Keep stirring the noodles once in a while.
- Drain water and rinse under cold water. Set them aside.
- Cut 10 pieces of deep-fried tofu in half. (So, it's easy to soak up the broth.)
- Peel 15 pieces of shrimp heads and set them aside.
- In a pot, add 15 shrimp heads and stir fry them a little bit.
- After that, add 5 cups of water. Let it boil and simmer for 15 minutes. Then, remove the shrimp heads.
- Next, add 3 tablespoons of Thai red curry paste (suggest adding ½ tablespoons at a time) and 2 tablespoons of sha cha sauce. Stir until it mixes well. Then, add 1 can of coconut milk, 2 tablespoons of fish sauce, and ½ teaspoon of salt to your taste.
- The following step, add deep-fried tofu from step 3, 10 pieces of fish balls, and 15 pieces of shrimp, cooked until they boil.
- While cooking the broth, put cooked rice noodles, bean sprouts, and cilantro into the bowl.
- When deep-fried tofu puffs, shrimp, and fish balls are done, put them on the rice noodles. Then pour the laksa soup over the noodles and serve.
Notes
Tips For Making The Best Laksa Soup:
- Remove the shrimp heads and simmer them in water for about 15 minutes to create a rich and flavorful seafood broth. This simple step adds extra depth and authentic flavor to the laksa soup.
- After simmering, strain and discard the shrimp heads. Then, add the Thai red curry paste, sha cha sauce, and coconut milk to the broth. Stir well until combined and bring the soup to a gentle boil before adding the tofu puffs, shrimp, and fish balls.
- Cut the deep-fried tofu puffs in half before cooking. This helps them absorb more of the creamy curry laksa broth and gives them a better texture and flavor.
- Adjust the spice level based on your preference. Thai red curry paste can vary in spiciness, so it is best to add ½ tablespoon at a time and taste as you go.
- Cook the rice vermicelli noodles according to the package instructions. After cooking, drain the noodles and rinse them under cold water to prevent them from overcooking and becoming mushy.
- For the best serving presentation, place the rice noodles, bean sprouts, cilantro, tofu puffs, shrimp, and fish balls into serving bowls first. Then, pour the hot curry laksa broth over the top before serving.
Geeta says
Yummy