Laksa paste is a spiced base made from chilli, lemongrass, galangal and shrimp paste. You stir it into coconut milk to make the broth for laksa, a noodle soup from Malaysia and Singapore. It saves a lot of time, but brands differ in heat and style.
Where to look
Laksa paste is usually in the world food aisle, in the Malaysian or Southeast Asian section, often near Thai curry pastes. Choice is narrower than for Thai curry paste, so a Malaysian or Singaporean grocer is worth a visit if your local shop has none.
Laksa kits and pastes are also sold online. A jar keeps well once opened, so buying a larger size makes sense if you make laksa often.
Penang or Singapore style
Penang style laksa, also called asam laksa, is tangy and tamarind based, and it is usually made with a fish broth. Singapore style is richer and creamier, with more coconut. Check the label for the style, since the two taste very different.
Penang style pairs well with thin rice vermicelli. Singapore style is usually served with thick rice noodles or a mix of noodles, so matching the noodle to the style keeps the dish closer to how it is served.
What to check on the label
Almost all laksa paste contains shrimp paste, so it is not suitable for vegetarians. A few brands make a vegetarian version, so read the label carefully if this matters to you.
Choose a sachet for a single batch. A jar works out cheaper per use if you make laksa often enough to finish it before it loses freshness.
Storage
Check the label for storage advice after opening. Most jars keep in the fridge for several weeks.
For a full recipe to make with the paste, see our laksa recipe. For other pastes, read our guide to Thai curry paste, and for the lemongrass and galangal in fresh form, see lemongrass paste vs fresh lemongrass.