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Laksa Recipe

Malaysian · Soup · 45 min total

A fragrant and spicy coconut noodle soup from Malaysia, perfect for a comforting meal. This recipe uses a homemade spice paste for authentic flavor.

Ingredients

• 200g rice vermicelli noodles
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons laksa paste (or more to taste)
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 400ml coconut milk
• 500ml chicken or vegetable stock
• 200g cooked prawns or chicken, shredded
• 100g bean sprouts
• 2 hard-boiled eggs, halved
• Fresh coriander and lime wedges for garnish

Instructions

1. Soak rice vermicelli in hot water until soft, about 5 minutes. Drain and set aside.
2. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger, cook until soft, about 3 minutes.
3. Add laksa paste, turmeric, and coriander. Cook for 2 minutes, stirring constantly.
4. Pour in coconut milk and stock. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add prawns or chicken and cook for 2 minutes until heated through.
6. Divide noodles among bowls. Ladle soup over noodles. Top with bean sprouts, egg halves, and garnish with coriander and lime wedges.

Tips

• For a vegetarian version, use tofu puffs and vegetable stock.
• Adjust laksa paste to your spice preference.
• Store leftover soup and noodles separately in the fridge for up to 2 days.

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