Print

Flavorful Malaysian Laksa Recipe Easy Spicy Coconut Noodle Soup

Malaysian laksa recipe - featured image
Print Recipe

A rich and creamy Malaysian laksa with a spicy coconut broth, rice vermicelli noodles, and fresh herbs, perfect for cozy meals and easy to prepare in under 45 minutes.

Ingredients

Scale
  • 2 tablespoons vegetable oil (for toasting spices)
  • 3 tablespoons laksa paste (store-bought or homemade for best flavor)
  • 1 can (400 ml / 13.5 fl oz) coconut milk (full-fat for richness)
  • 4 cups (950 ml / 32 fl oz) chicken or vegetable broth
  • 2 kaffir lime leaves (optional)
  • 1 stalk lemongrass, bruised
  • 1 tablespoon fish sauce (or soy sauce for vegetarian option)
  • 1 teaspoon sugar
  • 200 grams (7 oz) rice vermicelli noodles (soaked in warm water until soft)
  • 200 grams (7 oz) cooked chicken breast or prawns (optional)
  • 100 grams (3.5 oz) bean sprouts
  • 2 boiled eggs, halved
  • Fresh coriander leaves (for garnish)
  • Spring onions, thinly sliced
  • Chili flakes or sliced fresh chilies (optional)
  • Lime wedges (to squeeze over before eating)

Instructions

  1. Soak 200 grams (7 oz) of rice vermicelli noodles in warm water for about 10 minutes until soft. Drain and set aside.
  2. Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add 3 tablespoons of laksa paste and toast for 2-3 minutes, stirring constantly until fragrant. Do not let the paste burn.
  3. Slowly pour in 1 can (400 ml / 13.5 fl oz) of coconut milk and 4 cups (950 ml / 32 fl oz) of chicken or vegetable broth. Stir to combine.
  4. Add 2 kaffir lime leaves and 1 bruised lemongrass stalk. Bring to a gentle simmer over medium-low heat and cook for 15 minutes, stirring occasionally.
  5. Add 1 tablespoon fish sauce (or soy sauce) and 1 teaspoon sugar. Taste and adjust seasoning as needed.
  6. While the broth simmers, boil 2 eggs for 7 minutes for slightly soft yolks. Peel and halve them. Prepare cooked chicken or prawns if using.
  7. Divide the soaked noodles into serving bowls. Ladle hot broth over the noodles, removing kaffir lime leaves and lemongrass stalk first.
  8. Top with bean sprouts, boiled egg halves, cooked chicken or prawns, fresh coriander, and spring onions. Sprinkle chili flakes or fresh chilies if desired.
  9. Serve immediately with lime wedges on the side.

Notes

Toast laksa paste slowly to unlock deep flavors without burning. Use full-fat coconut milk for creamy broth. Soak noodles just until soft to avoid mushiness. Adjust seasoning gradually and taste often. Remove kaffir lime leaves and lemongrass stalk before serving. For gluten-free, verify laksa paste ingredients or make your own. Leftover broth can be refrigerated separately and reheated before adding fresh noodles.

Nutrition

Keywords: Malaysian laksa, spicy coconut noodle soup, laksa recipe, coconut milk soup, rice vermicelli, easy laksa, Southeast Asian soup

Find it online: https://flurpchef.com/flavorful-malaysian-laksa-recipe-easy-spicy-coconut-noodle-soup-guide/