A rich, spicy coconut broth over noodles and prawns, built from a fragrant paste of chilli, lemongrass and shrimp paste.
Laksa
- 3 tbsp laksa paste
- 400 ml coconut milk
- 500 ml chicken or fish stock
- 200 g raw prawns
- 200 g firm tofu, cubed
- 250 g rice vermicelli noodles
- bean sprouts and coriander, to serve
- 1 tbsp oil
- Fry the laksa paste in oil over medium heat for a few minutes until fragrant.
- Stir in the coconut milk and stock, and bring to a gentle simmer.
- Add the tofu and simmer for 5 minutes.
- Add the prawns and cook until just pink, about 3 minutes.
- Soak the rice vermicelli according to the pack, then divide between bowls.
- Ladle over the broth, prawns and tofu, and top with bean sprouts and coriander.
What is laksa?
Laksa is a spicy noodle soup from Malaysia and Singapore. The version most people know in the UK is curry laksa, a rich coconut broth made with a chilli and lemongrass spice paste, filled with noodles, prawns, chicken, tofu puffs and beansprouts.
There are many regional styles. Penang assam laksa, for example, is a sour fish and tamarind broth with no coconut at all.
Ingredient notes and UK swaps
- Laksa paste: a good jar saves a lot of time. Fry it well in oil before adding liquid.
- Noodles: a mix of thick yellow egg noodles and thin rice vermicelli is common. Either one alone is fine.
- Tofu puffs: sold in packs in Asian grocers. They soak up the broth like a sponge.
- Toppings: beansprouts, boiled egg, coriander, mint, lime and a spoon of sambal.
Serving and storing
Put the cooked noodles in deep bowls, ladle over the hot broth and add toppings. The broth keeps for 3 days in the fridge or 2 months in the freezer. Store noodles separately so they do not go soft.
Tips for the best laksa
- Frying the paste properly before adding liquid is what brings out its flavour, do not skip this step.
- Full-fat coconut milk gives a richer, less watery broth than reduced-fat versions.
Getting the paste properly fragrant first
Frying the laksa paste in oil until it visibly darkens and smells fragrant, before adding any liquid, is what develops its full flavour, adding coconut milk too early leaves the paste tasting raw and underdeveloped.
Protein variations
Chicken, tofu or a mix of prawns and fish balls all work well in laksa, added at the point in the recipe where prawns are called for, adjust simmering time slightly depending on what you use.
Frequently asked questions
Can I make my own laksa paste?
Yes, though a good shop-bought jar is a reasonable shortcut and keeps the flavour close to a hawker-stall version.
Is laksa very spicy?
It varies by paste brand, most are medium heat. Check the label if you are sensitive to spice.
Can I make laksa vegetarian?
Yes. Use a vegetarian laksa paste (many contain shrimp, so check the label), vegetable stock, tofu and plenty of vegetables.
