Authentic Laksa Soup Recipe

Laksa soup is a dish that’s as vibrant as it is delicious-a perfect harmony of spicy, tangy, savory, and creamy flavors. Originating from Southeast Asia, particularly from Malaysia and Singapore, laksa is a noodle soup that has captured the hearts and stomachs of food lovers worldwide. It’s one of those dishes that takes you on a culinary journey with each slurp, combining influences from Chinese and Malay cooking traditions. The soup itself is a true celebration of complexity and comfort.

While there are numerous variations of laksa, all of them share the common thread of rich, bold flavors. Whether you’re into the spicy coconut-based laksa lemak or the more sour, broth-based asam laksa, there’s something in this dish for everyone. In this article, we’ll dive into a traditional, authentic laksa soup recipe that brings together all the key elements of this beloved dish.

So, get ready to take your taste buds on a rollercoaster ride of flavors as we walk you through everything from ingredients to expert cooking tips, and even explore ways to make this soup your own.

Making an authentic laksa soup at home might sound like a complex task, but with the right ingredients and a bit of patience, it’s a rewarding culinary experience. This recipe, rooted in tradition, will give you a deeply flavorful, aromatic broth that perfectly balances heat, richness, and tang.

Ingredients Needed

For the laksa paste:

Lemongrass stalks – 2, finely chopped
Shallots – 4 medium, peeled and chopped
Garlic cloves – 4, peeled
Chili peppers – 3-4, depending on your spice tolerance, chopped
Ginger – 2-inch piece, peeled and chopped
Turmeric root (or turmeric powder) – 1-inch piece (or 1 tsp ground)
Shrimp paste – 1 tbsp (this is optional but adds a great depth of umami flavor)
Coriander roots – 2-3 stalks (optional, but highly recommended)
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Curry powder – 1 tsp

For the soup:

Coconut milk – 400 ml (one can)
Chicken stock – 1 liter (or vegetable stock for a vegetarian version)
Rice noodles – 200g (or egg noodles if preferred)
Cooked chicken breast – 2, shredded (you can also use prawns or tofu for a different protein)
Boiled eggs – 2, halved
Bean sprouts – 100g, rinsed
Cucumber – 1, julienned
Fresh coriander (cilantro) – a small handful, chopped
Lime wedges – for serving
Fish sauce – 1 tbsp (adjust to taste)
Brown sugar – 1 tsp (optional, to balance the acidity)
Red chili slices – 1-2, for garnish

Cooking Instructions

Prepare The Laksa Paste
- Start by blending the lemongrass, shallots, garlic, chilies, ginger, turmeric, shrimp paste, coriander roots, cumin, coriander powder, and curry powder into a smooth paste. Use a food processor or mortar and pestle for the most authentic texture.
- If you want an even deeper flavor, sauté the paste in a little oil over medium heat for about 5-7 minutes until the spices release their aroma and the paste darkens slightly.
Make The Broth
- In a large pot, heat a tablespoon of oil and add the prepared paste. Stir it around for about 2 minutes.
- Add the coconut milk and chicken stock, and bring it to a simmer. Stir to combine everything and let it simmer for 15-20 minutes, allowing the flavors to meld together.
- Season with fish sauce and brown sugar, adjusting to your taste preferences. You might want to add a little more sugar or fish sauce depending on how salty or sweet you like your soup.
Cook The Noodles
- While the broth is simmering, cook the rice noodles according to the package instructions (usually a quick soak in hot water if they’re the dried type). Drain and set aside.
Assemble The Laksa
- Place a portion of noodles in each bowl.
- Pour the hot broth over the noodles, ensuring it’s a generous amount.
- Top with the shredded chicken, boiled egg halves, bean sprouts, cucumber, and a sprinkle of fresh coriander.
Garnish And Serve
- Finish with a few slices of fresh red chili for extra heat (if you like it spicy), and serve with lime wedges on the side for that perfect balance of acidity.
- Optional: You can also drizzle a little more coconut milk on top for extra richness.

Ingredient Insights

Understanding the ingredients in your laksa soup will help elevate the dish and make it feel truly authentic.

Lemongrass: This fragrant herb is a key ingredient in Southeast Asian cuisine. It has a citrusy, slightly peppery flavor that cuts through the richness of the coconut milk and adds a refreshing note.
Shrimp Paste: Though it might seem intimidating to some, shrimp paste is a foundational umami-packed ingredient in many Asian dishes. It brings a deep, savory layer to the soup that’s hard to replicate with any other ingredient.
Coconut Milk: It’s the soul of laksa lemak, creating a creamy base for the soup that provides both richness and depth. Be sure to use a good-quality coconut milk to avoid any diluted flavor.
Rice Noodles: These thin noodles are light and soak up the broth, giving you that signature silky texture. They’re the perfect vessel for all the rich flavors in the soup.

Expert Tips

Adjusting Spiciness: If you’re worried about the spice level, you can easily tone it down by using fewer chilies in the paste or removing the seeds. You can also balance the heat with extra lime juice or sugar in the broth.
Make Ahead: Laksa broth can be made a day or two in advance, as the flavors develop further with time. Just store it in the fridge and reheat when ready to serve.
Vegan Laksa: Skip the chicken and use tofu or tempeh as a substitute. Use vegetable stock instead of chicken stock, and make sure the shrimp paste is replaced with a vegan-friendly alternative (or omitted entirely).
For Extra Depth: Toasting your dry spices before adding them to the paste will unlock their essential oils and intensify the flavor. Try this next time you make the dish for an even richer soup.

Recipe Variations

While the recipe above is classic and authentic, laksa is highly customizable. Here are a few variations you might want to try:

Asam Laksa: Instead of a coconut-based broth, this version uses tamarind and mackerel for a tangy, savory soup. The broth is a little more sour and has a lighter feel.
Laksa with Prawns: Swap the chicken for prawns for a sweeter, seafood-centric version. Prawns can be added directly to the broth or cooked separately and served on top.
Vegetarian Laksa: Add a variety of fresh vegetables, such as mushrooms, spinach, and bell peppers. You can also make the broth vegetarian by substituting the fish sauce with soy sauce or tamari.

Final Words

Laksa is a masterpiece of a dish. It’s a celebration of contrasts-spicy and creamy, tangy and savory. Making an authentic laksa at home can be a bit involved, but the end result is worth every minute. The richness of the coconut milk, combined with the complexity of the spice paste, creates a soup that’s comforting yet invigorating.

By focusing on fresh ingredients and paying attention to the balance of flavors, you’ll be able to recreate a bowl of laksa that feels just like it’s been served to you from a hawker stall in Singapore.

Authentic Laksa Soup Recipe