Get ready to experience the vibrant flavors of Southeast Asia with this authentic Malaysian Laksa Soup recipe. This soul-warming bowl combines creamy coconut milk, aromatic spices, and fresh ingredients to create a dish that’s both comforting and exciting. Whether you’re a seasoned cook or new to Asian cuisine, I’ll guide you through creating this restaurant-quality soup right in your kitchen.
Ingredients
- 200g rice noodles
- 400ml coconut milk
- 1 liter chicken stock
- 300g prawns, peeled and deveined
- 2 tablespoons laksa paste (store-bought or homemade)
- 2 tablespoons vegetable oil
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 200g bean sprouts
- 100g tofu puffs
- 2 tablespoons fish sauce
- 1 lime, cut into wedges
- Fresh coriander and mint for garnishing
Can’t find laksa paste? I’ll share a quick homemade version: blend shallots, garlic, ginger, dried chilies, lemongrass, shrimp paste, and ground coriander until smooth.
Instructions
- Heat oil in a large pot over medium heat. Add the laksa paste and cook for 2-3 minutes until fragrant, stirring constantly to prevent burning.
- Pour in the coconut milk and chicken stock. Add lemongrass and kaffir lime leaves. Bring to a gentle simmer and cook for 10 minutes to let the flavors develop.
- While the broth simmers, prepare the rice noodles according to package instructions. Drain and set aside.
- Add the tofu puffs to the broth and cook for 2 minutes to allow them to absorb the flavors.
- Add the prawns and cook for 2-3 minutes until they turn pink.
- Season with fish sauce to taste. Remember, you can always add more later.
- Divide the noodles among serving bowls, ladle the hot soup over them, and top with bean sprouts.
- Garnish with fresh herbs and serve with lime wedges on the side.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 generous bowls
Recipe Notes
- The key to a great Malaysian Laksa Soup is balancing the flavors. Taste and adjust the seasoning before serving.
- For a vegetarian version, use vegetable stock and replace prawns with mushrooms or additional tofu.
- The soup base can be made ahead and stored in the refrigerator for up to 2 days. Just reheat and add fresh toppings when serving.
- Don’t skip the fresh herbs and lime – they add brightness and complete the dish.
- If you prefer a spicier soup, add some sambal or fresh chili paste to taste.
- Store leftover soup and noodles separately to prevent the noodles from becoming soggy.
Malaysian Laksa Soup
Get ready to experience the vibrant flavors of Southeast Asia with this authentic Malaysian Laksa Soup recipe. This soul-warming bowl combines creamy coconut milk, aromatic spices, and fresh ingredients to create a dish that's both comforting and exciting.
Ingredients
- 200 g rice noodles
- 400 ml coconut milk
- 1 liter chicken stock
- 300 g prawns peeled and deveined
- 2 tablespoons laksa paste store-bought or homemade
- 2 tablespoons vegetable oil
- 2 stalks lemongrass bruised
- 3 kaffir lime leaves
- 200 g bean sprouts
- 100 g tofu puffs
- 2 tablespoons fish sauce
- 1 lime cut into wedges
- Fresh coriander and mint for garnishing
Instructions
- Heat oil in a large pot over medium heat. Add the laksa paste and cook for 2-3 minutes until fragrant, stirring constantly to prevent burning.
- Pour in the coconut milk and chicken stock. Add lemongrass and kaffir lime leaves. Bring to a gentle simmer and cook for 10 minutes to let the flavors develop.
- While the broth simmers, prepare the rice noodles according to package instructions. Drain and set aside.
- Add the tofu puffs to the broth and cook for 2 minutes to allow them to absorb the flavors.
- Add the prawns and cook for 2-3 minutes until they turn pink.
- Season with fish sauce to taste. Remember, you can always add more later.
- Divide the noodles among serving bowls, ladle the hot soup over them, and top with bean sprouts.
- Garnish with fresh herbs and serve with lime wedges on the side.
