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Laksa (Curry Noodle Soup)
Rich, coconut-spiced noodle soup with shrimp, tofu puffs, and aromatic laksa paste — Southeast Asia's greatest noodle dish.
20 mins
30 mins
4 people
Malaysian / Singaporean
Laksa paste
Store-bought or homemade
6 tbsp
Coconut milk
400ml
Chicken stock
600ml
Rice noodles (thick)
300g
Shrimp
300g
Tofu puffs (tau pok)
Halved
150g
Bean sprouts
150g
Fish balls
Optional
12
Boiled eggs
Halved
2
Oil
2 tbsp
Fish sauce
2 tbsp
Lime
For serving
2
Fresh laksa leaves (Vietnamese mint)
for garnish
🍽️ Homemade laksa paste
→ Jarred laksa paste (Nonya brand)
Good quality jarred paste is excellent
🍽️ Vietnamese mint (laksa leaf)
→ Regular mint or Thai basil
Different but still herbal and fresh
Fry laksa paste in oil over medium heat for 3-4 minutes until very fragrant.
💡 Pro Tip: The paste must be fried in oil to activate the aromatics — raw paste in broth tastes flat.
Add coconut milk and stock, bring to a simmer. Season with fish sauce.
💡 Pro Tip: Never boil vigorously — coconut milk separates and becomes grainy.
Add tofu puffs and fish balls if using. Simmer 5 minutes.
💡 Pro Tip: Tofu puffs absorb the laksa broth — this sponge effect makes them irresistible.
Cook shrimp in the broth 2-3 minutes until pink.
💡 Pro Tip: Add shrimp last and briefly. Overcooked shrimp is the most common mistake.
Assemble: noodles in bowl, ladle broth and toppings. Add bean sprouts, halved eggs, herbs, and lime.
💡 Pro Tip: Bean sprouts go in raw — they wilt perfectly in the hot broth.
- ✓Fry the paste in oil first — always
- ✓Never boil after adding coconut milk
- ✓Good laksa paste makes this dish — invest in quality
- ✓Add toppings in order: noodles → hot broth → raw toppings
- →With sambal on the side
- →With extra lime wedges
- →With prawn crackers