laksa soup

Laksa Soup Recipe – Malaysian Curry Coconut Soup with your choice of homemade laksa paste, or easier “cheater’s version” with store bought laksa paste.


  • 3 tablespoons vegetable oil
  • 1 recipe for Laksa Paste  or 1 (14 ounce) Jar of Prepared Laksa Paste – see notes.
  • 6 cups chicken stock or broth
  • 1 tablespoon palm or brown sugar
  • 4-5 kefir lime leaves ( optional)
  • 1 1/2 pounds chicken (breast or thigh meat) cut into bite-sized pieces
  • 1 pound raw large shrimp (peeled, or use more chicken )
  • 2 cans thick coconut cream. Do not use “lite” – and if you like an even richer broth, add a third can.
  • 12 fish balls (totally optional – available in the frozen section of the Asian Market)
  • 1-2 cups fried tofu- (totally optional- available in the refrigerated section at the Asian market) sliced
  • 3-4 cups fresh bean sprouts
  • 1- 1 1/2 pounds fresh thin rice noodles (refrigerated section at the Asian market)
  • Lime Juice to taste ( 1-2 limes)
  • Fish Sauce to taste
  • Garnishes: lime wedges, cilantro, Vietnamese mint, cilantro, scallions, sambal chili paste, fried shallots (available in jars at Asian market)


  1. Make the Laksa paste (or use store-bought). See notes below.
  2. In a large heavy bottom soup pot or dutch oven, heat 1 tablespoon oil over medium high heat. Add all the Laksa Paste, and saute, stirring constantly until it becomes very fragrant, and deep in color about 2-3 minutes. (turn stove fan on). Add chicken broth and sugar. Bring to a boil. Add chicken, lower heat to a simmer, and cook for 4 minutes. Add shrimp. Cook for 1-2 minutes, add coconut milk, fish balls and tofu. Simmer until heated through.
  3. Squeeze lime juice, starting with a 1/2 a lime, and more to taste. Add fish sauce to taste, adding a teaspoon at a time. The broth should taste rich and deep, slightly salty ( the noodles will mellow the salt out)  and just a little limey. Guests can squeeze more lime to taste. If you want more heat, add chili flakes or chili paste.
  4. In a separate pot, boil enough water to cover the fresh rice noodles. Once water is boiling add the rice noodles, turn heat off, and let rice noodles stand, heating up for 1-2 minutes, drain.
  5. Divide noodles among bowls. Ladle soup over top of noodles. Top bowls with an handful of fresh bean sprouts, fresh cilantro and mint and a sprinkling of crispy shallots. Serve with chili sauce and lime wedges.


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