Laksa (Coconut Curry Noodle Soup)

classic Malaysian soup
Classic Malaysian soup
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For laksa soup:
1 lb Rice noodles dry, 2 oz per person, or 1 ½ – 2 lbs fresh rice noodles
3 tbsp Coconut oil or peanut oil
1–2 (7-oz) jars Laksa paste store-bought
6 cups Chicken stock or broth
8 Lime leaves
1 tsp Salt or more to taste
1 tbsp Brown sugar or palm sugar
1 ½ lbs Chicken Breast raw, or thigh meat cut into thin, bite-sized pieces, or sub fish or crispy tofu
1 lb Large Shrimp raw, peeled, or sub firm fish, or more chicken or veggies
2 (13.5–oz) cans Coconut milk full-fat
Juice from 1–2 Lime
1 tbsp Fish sauce to taste, I used 1 tbsp
Bean sprouts
Lime wedges
Sambal chili paste
Shallots fried, available in jars at Asian markets

Nutritional information

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    Laksa (Coconut Curry Noodle Soup)


    Laksa (Coconut Curry Noodle Soup), a Malaysia’s version of noodle soup, is a rich, spicy coconut broth brightened by laksa paste, which you can buy at Asian markets or make from scratch at home. Ladle the broth over the rice noodles and top it with a handful of raw bean sprouts, scallions, chili sauce, fresh cilantro leaves, and crunchy fried shallots and serve with lime wedges. Delicious and packed with flavor and hearty enough for a meal.

    This flavorful soup is not only delicious but also incredibly versatile. You could make it with shrimp, fresh fish, and tofu, or add chicken of your choice for the meat-eaters at the table. To adapt this recipe for vegans, swap out the chicken stock for vegetable stock and add more veggies like snow peas, carrots, bell peppers, spinach, or mushrooms.    

    To make the Laksa (Coconut Curry Noodle Soup), you will need the following ingredients:

    Ingridiens for Laksa (Coconut Curry Noodle Soup)

    Steps to make Laksa (Coconut Curry Noodle Soup)


    Cook rice noodles


    Cook 1 pound rice noodles according to package instructions. Set aside.


    Heat oil and cook laksa pasta


    Heat 3 tablespoons peanut or coconut oil over medium-high heat in a large heavy-bottom pot or Dutch oven. Add the laksa paste and sauté, stirring constantly until very fragrant and deep in color, about 2-3 minutes.


    Add chicken stock


    Add 6 cups chicken stock or broth, scraping up all the brown bits from the bottom of the pot.


    Add lime leaves and seasonings


    Add 8 lime leaves, 1 teaspoon salt, and 1 tablespoon brown sugar and bring to a simmer.


    Add chicken


    Add 1 ½ pounds raw bite-sized chicken pieces and simmer for 4-5 minutes.


    Add shrimp


    Add 1 pound raw, peeled large shrimp and cook for 2-3 minutes.


    Add coconut milk


    Add 2 cans full-fat coconut milk and simmer until just heated through. Do not boil.


    Add lime juice and fish sauce


    Add the lime juice, starting with 1 lime, and add more to taste. Add the fish sauce to taste, adding one teaspoon at a time. The broth should taste rich, deep, and slightly salty and just a little limey. If the broth tastes too fishy add more lime juice. Add chili flakes or chili paste if you want it more spicy.



    Divide the cooked rice noodles between bowls and ladle the broth over the top. Top each bowl with a handful of fresh bean sprouts, cilantro, and scallions. Serve with chili sauce and lime wedges on the side.

    This classic Malaysian Laksa (Coconut Curry Noodle Soup) is bold, flavorful, and luscious. And it is surprisingly easy to make at home. If you give this recipe a go, remember to tag us @cookmerecipes on Instagram – we love seeing your creations!

    Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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    This spicy coconut noodles soup is revered all over the world - with good reason! Thanks for sharing the recipe!

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