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Spicy Laksa Soup

Spicy Laksa Soup

Warm up with a bowl of Spicy Laksa Soup! This creamy, flavorful Malaysian dish is easy to make and perfect for any occasion. Discover the recipe today.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cloves garlic
  • 2 shallots
  • 1 piece fresh ginger (about 3 cm) grated
  • 2 stalks lemongrass (tender parts only) finely chopped
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon shrimp paste optional; substitute with miso for vegetarian
  • 2 tablespoons vegetable oil
  • 400 ml coconut milk
  • 700 ml chicken or vegetable broth
  • 300 g cooked shrimp, chicken, or tofu
  • 150 g cooked rice noodles
  • 100 g bean sprouts
  • a handful fresh cilantro leaves
  • 1 lime cut into wedges
  • 2 hard-boiled eggs (optional) halved

Equipment

  • Blender or mortar and pestle
  • Large pot
  • Sharp knife and cutting board
  • Bowls for serving
  • Measuring spoons

Method
 

  1. In a blender or mortar, combine the garlic, shallots, ginger, lemongrass, red chilies, turmeric, cumin, coriander, and shrimp paste. Blend until smooth.
  2. Heat the vegetable oil in a large pot over medium heat. Add the laksa paste and let it sizzle for 3-5 minutes, stirring constantly.
  3. Pour in the coconut milk and broth, stirring well to combine. Let the soup simmer for 10 minutes.
  4. Add your choice of protein—shrimp, chicken, or tofu—and cook for another 5 minutes.
  5. Divide the cooked rice noodles among bowls. Top with bean sprouts and ladle the hot soup over. Garnish with cilantro, lime wedges, boiled eggs, and optional toppings.

Notes

Fresh ingredients make all the difference—use them whenever possible. Adjust the number of chilies based on your spice preference. Don’t skip on garnishes; they add freshness and texture. If you have leftovers, cool the soup completely before storing it in an airtight container in the fridge for up to 3 days. You can freeze it for longer storage. Remember to keep the noodles separate if you plan to freeze.