This Laksa soup recipe is popular Southeast Asian dish, originating from Malaysia and Singapore. It is a spicy and flavorful noodle soup, often made with a combination of coconut milk, fish or shrimp, vegetables, and herbs!
The noodles can be either rice or egg noodles. The soup is usually served with a side of fresh herbs and chili. It is known for its rich and spicy flavor and is a great comfort food.
It is also an excellent source of protein, carbohydrates, and vitamins.
The soup can be enjoyed as a meal on its own or served with a side of rice - (rice our personal fav side!)
Laksa soup is a delicious and satisfying dish that is sure to please the whole family!
The base of a laksa soup is usually a coconut milk- or fish-based broth.
For the coconut milk broth, you'll need
- two cups of coconut milk
- one cup of chicken stock,
- three cloves of garlic (minced),
- one teaspoon of ground turmeric,
- two tablespoons of fish sauce,
- two tablespoons of soy sauce,
- one tablespoon of sugar and one teaspoon of salt.
For the fish broth version,
- you'll need four cups of fish stock (or water),
- two tablespoons of fish sauce,
- two tablespoons of rice wine vinegar and
- one teaspoon each of sugar and salt.
A traditional laksa contains egg noodles or vermicelli noodles. You can find these in most Asian grocery stores or online.
For this recipe, you'll need 10 ounces of egg noodles or 12 ounces of vermicelli noodles.
Toppings are what make laksa unique!
You can add whatever toppings your heart desires; some popular options include:
chicken thigh meat (cubed)
hard boiled eggs,
fried tofu cubes and red chili peppers (sliced).
You'll also need fresh cilantro leaves for garnish!
Start by heating some oil in a large pot over medium heat. Add garlic and ginger to the pot and cook until fragrant.
Next add your preferred type of protein (seafood or chicken) to the pot along with the spices (chili pepper, lemongrass).
Cook until the protein is cooked through before adding vegetables such as bean sprouts and cucumbers.
Continue cooking until vegetables are tender before stirring in coconut milk (or fish broth) followed by fish sauce for added flavor.
Finally, add vermicelli noodles to the pot and simmer for 8-10 minutes until the noodles are cooked through.
Serve warm topped with fresh herbs like mint or cilantro for added flavor!
Malaysian Curry Laksa
The Malaysian version of this beloved dish is made with a spicy coconut-based broth, rice noodles, and bean sprouts.
Toppings can vary from shrimp, fish cakes, and tofu to hard-boiled eggs and fresh herbs such as cilantro and mint.
This is one of the more common versions and it is usually served with a side of sambal chili paste for extra flavor.
Singaporean Curry Laksa
This variation has a similar base to Malaysian curry laksa but with more intense spices for an added kick!
The broth itself can range from mild to hot depending on your preference. It also includes rice noodles, shrimp, fish cake slices, bean sprouts, and other ingredients like boiled egg or clams.
Additionally, Singaporean laksa is often garnished with fried shallots and crispy beancurd fritters for extra crunchiness.
Asam (Sour) Laksa
This type of laksa is much lighter than its curry-based counterparts because it uses tamarind juice as its main ingredient instead of coconut milk or cream.
It also typically includes mackerel or anchovies in the broth which gives it a distinct sour flavor that's balanced out by the addition of chili paste and lemongrass for zestiness.
Other toppings can include cucumber strips, pineapple slices, lettuce leaves, mint leaves, and more!
The Cooler Method
The most popular way to store laksa soup is by placing it in an airtight container, such as Tupperware, and then into the refrigerator. This will help keep the food from spoiling too quickly while also preserving its flavors.
When storing laksa soup in the refrigerator, make sure to eat or finish it within three days of refrigeration. Any longer than that and you risk losing flavor and freshness.
The Freezer Method
If you want to store your laksa soup for a longer period of time, freezing is your best option. To freeze properly, place your cooled laksa soup into airtight containers or freezer bags before putting them in the freezer.
Make sure not to overcrowd the containers with too much liquid as this can affect the quality of your food over time. When reheating frozen laksa soups, make sure to thaw them completely before heating them up on a stovetop or in a microwave oven.
The Vacuum-Seal Method
Another popular way for storing laksa soups is by using vacuum-sealer machines which are designed specifically for sealing food items in airtight bags or containers without allowing any air in.
Vacuum-sealers are great tools because they help preserve both flavor and freshness while also extending shelf life significantly (up to 6 months).
The only thing to keep in mind when using this method is that it may require more effort since you'll need to purchase a vacuum-sealer machine first before proceeding with storage.
Try out the coconut milk broth - our family loves it! It tastes a lot sweeter than the fish broth, but trust me - worth every spoon!
Laksa Soup Recipe
The Broth (Coconut Milk)
- 2 cups coconut milk
- 1 cup chicken stock
- 3 cloves
- 1 teaspoon ground tumeric
- 2 teaspoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon salt
Fish Broth Version
- 4 cups fish stock
- 2 tablespoon fish sauce
- 2 tablespoon rice wine vingar
- 1 teaspoon sugar
- 1 teaspoon salt
- 10 ounces Egg noodles or 12 ounces of vermicelli noodles
Toppings (Pick which you like!)
- Chicken thigh
- Hard Boild Eggs
- Bean sprouts
- Cucumber slices
- Fried tofu cubs
- Red chilli peppers
- Cilantro leaves
- Start by heating some oil in a large pot over medium heat.
- Add garlic and ginger to the pot and cook until fragrant.
- Next add your preferred type of protein (seafood or chicken) to the pot along with the spices (chili pepper, lemongrass).
- Cook until the protein is cooked through before adding vegetables such as bean sprouts and cucumbers.
- Continue cooking until vegetables are tender before stirring in coconut milk (or fish broth) followed by fish sauce for added flavor.
- Finally, add vermicelli noodles to the pot and simmer for 8-10 minutes until the noodles are cooked through.
- Serve warm topped with fresh herbs like mint or cilantro for added flavor!
|Nutrient||Amount per serving|
|Saturated Fat||20 g|
What is Curry Laksa?
Curry laksa is an iconic noodle soup found in Malaysia, Singapore, and other parts of Southeast Asia.
It usually consists of noodles in a creamy coconut-based sauce, with shrimp, fish cake slices, boiled eggs, bean sprouts, and other ingredients added as toppings.
The dish is generally served hot with a dollop of sambal chili paste or other condiments for extra flavor.
The key flavor in this dish comes from a combination of lemongrass, galangal (Thai ginger), belacan (shrimp paste) , tamarind juice, turmeric powder and fresh herbs like kaffir lime leaves.
What is Laksa?
Unlike curry laksa which has a creamier consistency due to its coconut milk base, laksas typically use an aromatic spicy gravy made from ground spices such as turmeric powder or red chili paste.
The noodles used can either be thick or thin rice vermicelli noodles depending on the region it’s being served in.
Toppings for this type of dish (as described above) can include shrimp, fish balls, tofu puffs and hard-boiled egg slices.
This type of soup also often includes vegetables such as bean sprouts and cucumber slices for added texture and flavor.
These are my favorite dishes to serve with this recipe: