Easy Laksa Recipe – Coconut Noodle Soup in under 20 minutes
Sending you laksa love
What is special about this Easy Laksa Recipe?
This easy laksa recipe is packed with bold, authentic flavours but skips the complicated steps—perfect for when you’re craving a comforting bowl of spicy, coconutty goodness without spending hours in the kitchen.
You’ll love it if…
… you’re a fan of creamy, spicy soups with layers of Southeast Asian flavours.
Laksa lacks for nothing (get it, get it?) But seriously, Laksa has got it all. Its perfect, living its perfect life balanced between sweet and sour, spicy and noodley (I am aware noodley is not adjective, but allow me some laksa license here, please!).
Laksa is a warm comforting curry spiced coconut broth with noodles and any kind of additions you can think of – prawns, fish, vegetables, tofu, chicken. Bung them in. Its comfort in a bowl. If you’ve never had it before, prepare to have your tongue cradled and sung a curry lullaby – a curllaby™.
All the other noodle soups are jealous. Those clear broths psssh…they got nothing on laksa.
Gather the Ingredients
Prepare the Laksa Broth
Sauté shallots, garlic, red curry paste, and curry powder in coconut oil until fragrant.
Add fish sauce, stock, and coconut milk, then simmer until well combined.
Finish with lime juice for balance.
Assemble and Serve
Soak vermicelli in hot water until soft, then divide into bowls.
Add grilled tofu, prawns, and fish balls before pouring the hot laksa broth over them.
Serve and Enjoy!
Garnish with bean sprouts and top with a generous squeeze of lime, then serve immediately.
- Select a Quality Red Curry Paste: Opt for a high-quality paste, either Thai or Malaysian varieties will work. Asian speciality stores or the world food aisle in the supermarket usually have excellent options.
- Sauté the Paste for Enhanced Flavour: Fry the laksa paste in oil until fragrant before adding liquids; this step intensifies the spices and deepens the broth’s complexity.
- Incorporate Fresh Aromatics: Enhance the broth by adding fresh ingredients such as minced garlic, ginger, and lemongrass during the sautéing process
- Customise with Toppings: Personalise your laksa by adding toppings like fried tofu puffs, bean sprouts, cilantro, and a squeeze of lime juice to balance the rich, spicy broth.
Easy Laksa
Equipment
- non-stick saucepan
Ingredients
- 150 grams rice vermicelli
- 1 tablespoon red curry paste, Thai or Malaysian
- 1 tablespoon curry powder
- ½ cup shallots or red onion, finely chopped
- ¼ cup garlic, minced or finely chopped
- 2 tablespoons spring onions, chopped
- 1 lime
- ½ cup bean sprouts
- 100 grams grilled tofu or tempeh
- 100 grams cooked prawns
- 100 grams cooked fish balls
- 1½ cup coconut milk
- 2 cups stock any variety
- 2 tablespoons coconut oil
- 2 tablespoons fish sauce
- salt and pepper to taste
Optional
- ½ – 1 teaspoon fresh Birds Eye chilli, finely chopped *optional
Instructions
- In a hot saucepan on medium heat add 2 tablespoons coconut oil and then add ½ cup chopped shallots or red onion and ¼ cup minced or finely chopped garlic. Sauté until the shallots / onions are translucent.
- Add 1 tablespoon red curry paste and 1 tablespoon curry powder and fry for a minute, stirring constantly.
- Add 2 tablespoons fish sauce, stir for a few seconds then add 2 cups stock. Keep stirring for a few more minutes and then leave to bring to a boil. Once the mix is bubbling add 1½ cup coconut milk. Turn the heat to low and let simmer for five minutes, stirring at intervals of about one minute.
- Check for seasoning. Turn off the heat and stir in the juice of half a lime.
- Submerge 150 grams rice vermicelli in boiling hot water for a couple of minutes. Once the vermicelli had doubled in size, strain the noodles and assemble in your laksa serving bowls.
- Put 100 grams grilled tofu or tempeh, 100 grams cooked prawns and 100 grams cooked fish balls on top of the vermicelli noodles (half of those quantities per serving) and then pour the piping hot laksa curry over them.
- Top with a generous serving of bean sprouts and a squeeze of lime, and serve.
Video
FAQ
Traditionally, rice noodles are used, but feel free to substitute with egg noodles. Cook according to the package instructions.
Yes absolutely, substitute meat with tofu, tempeh or additional vegetables, and use vegetable broth to create a satisfying vegetarian / vegan version.
To reduce heat, use less laksa paste or add extra coconut milk; for more spice, incorporate fresh chillies or chilli paste.
It’s best enjoyed fresh, but you can prepare the broth ahead of time; store it separately from the noodles and combine just before serving to maintain texture.
There are many types of laksa available in the SE Asian region, with lots of variations on the ingredients. The chef has given an easy version of Singaporean / Malaysian curry laksa here, but if you’re interested you can delve into the various types of laksa and the history here. Happy Laksa-ing!
