If you’ve ever wanted to bring the rich, spicy flavors of Southeast Asia into your kitchen, Laksa Noodle Soup is where to start. It’s one of those dishes that hits every craving—creamy, spicy, savory, and full of warmth.
The coconut milk and chili paste swirl together into a golden broth, coating tender noodles and juicy chicken in layers of bold, fragrant flavor. It’s comfort food that feels exotic but still easy enough for a weeknight dinner.
Table of Contents
Why You’ll Love This Laksa Noodle Soup
Every spoonful of Laksa is a little escape to flavor paradise.
- Creamy, spicy, and perfectly balanced
- Quick to make in under 40 minutes
- Customizable with your favorite proteins or veggies
- Tastes like takeout but made with pantry ingredients
- Naturally dairy-free with the richness of coconut milk
- A showstopper for dinner guests or cozy nights in
I first had Laksa at a tiny food stall in Austin run by a Malaysian couple who cooked everything from scratch. The aroma alone—lemongrass, coconut, chili—hooked me instantly.
Later, I recreated it at home using ingredients from my local Asian market, and it became one of my most requested recipes from family and friends. It’s spicy in all the right ways, rich without being heavy, and unbelievably satisfying.
Ingredients You’ll Need
This recipe blends fresh aromatics, bold spices, and creamy coconut milk into a harmonious soup base.
Main Ingredients
- 4 chicken thighs (boneless or bone-in, skin removed) – tender and flavorful base protein
- 3 cups chicken stock – for the soup’s savory body
- 2 teaspoons fish sauce – adds salty depth
- ½ cup laksa paste – the flavor foundation; find it at any Asian market
- 1 teaspoon turmeric powder – gives that golden hue
- ½–1 teaspoon Kashmiri chili powder (or cayenne) – adjust for heat
- 1 (14 oz) can coconut milk – creamy and rich
- 3 fried tofu puffs, halved (optional) – for texture and flavor absorption
- 6–8 oz rice noodles – the heart of the soup
- 2 tablespoons vegetable oil – for cooking the paste
- Chili sauce, red chilies, cilantro, and bean sprouts – for garnish
Quick & Dirty Chili Sauce
- 3 teaspoons sambal oelek – pure chili flavor
- 2 teaspoons sriracha sauce – tangy spice
- 1 teaspoon laksa paste – ties the sauce to the soup’s flavor
Optional Add-Ons or Substitutes
- Swap chicken for shrimp, tofu, or mushrooms
- Use vegetable stock for a vegetarian version
- Add boiled eggs for extra richness
- Substitute fish sauce with soy sauce if preferred
- Include bok choy or snap peas for crunch
- Drizzle a bit of chili oil for extra spice
Step-by-Step Instructions
This recipe comes together beautifully with just a few steps.
- Prepare the chili sauce.
In a small bowl, mix sambal oelek, sriracha, and laksa paste. Set aside. (Jake’s tip: A little goes a long way—add more at the table for individual heat levels.) - Cook the chicken.
In a medium pot, add chicken stock, fish sauce, and chicken thighs. Bring to a gentle simmer and cook for 15 minutes or until the chicken is tender and fully cooked. Remove, shred, and set aside. - Build the soup base.
Heat vegetable oil in a large pot over medium heat. Add laksa paste, turmeric, and chili powder. Sauté for 2–3 minutes until fragrant. (Jake’s note: The smell at this stage is incredible—don’t rush it.) - Add the liquids.
Pour in chicken stock from the first pot and stir in coconut milk. Bring to a gentle simmer. - Combine everything.
Add shredded chicken and tofu puffs (if using). Simmer for 5–7 minutes to let flavors develop. - Cook the noodles.
In a separate pot, cook rice noodles according to package directions. Drain and set aside. - Assemble and serve.
Place noodles in serving bowls. Pour over hot Laksa broth, add chicken and tofu, and top with chili sauce, cilantro, bean sprouts, and red chilies.
Quick reminders:
- Don’t let coconut milk boil—it can separate
- Always taste and adjust salt or spice before serving
- Prep toppings in advance for quick assembly
- For extra flavor, squeeze lime juice on top before serving
Expert Tips for Success
A few simple steps turn this into restaurant-quality Laksa every time.
- Use full-fat coconut milk for richness
- Toast the laksa paste before adding liquids—it deepens flavor
- Cook noodles separately to avoid soaking up too much broth
- Add chili gradually; Laksa should be spicy but balanced
- If your paste is salty, adjust with a splash of lime juice
- Always serve immediately for the freshest flavor
- Garnish generously—colorful toppings make it stunning
If you love this, you’ll also enjoy my Coconut Curry Soup or Spicy Brazilian Coconut Chicken, both bringing that same creamy, spicy depth of flavor to your table.
Serving Suggestions
Laksa Noodle Soup is best enjoyed fresh, piping hot, and loaded with toppings.
- Serve with lime wedges for brightness
- Pair with crispy spring rolls or dumplings
- Add hard-boiled eggs for richness
- Serve with extra chili sauce for spice lovers
- Pair it with a cooling cucumber salad
- Enjoy alongside Curry Dumpling Soup for a full Asian-inspired spread
Each serving delivers warmth, comfort, and flavor in perfect harmony.
Storing and Reheating
Laksa is best fresh but can be stored for later cravings.
How to Store It
- Store broth and noodles separately to maintain texture
- Keep soup in an airtight container for up to 3 days in the fridge
- Avoid freezing; coconut milk can separate when thawed
How to Reheat It
- Warm broth gently on the stovetop over low heat
- Reheat noodles briefly in hot water before adding to the bowl
- Do not boil—just heat until warm
This way, your leftovers stay as comforting and flavorful as the first bowl.
Nutrition Information
Serving: 2 servings | Calories: 940 | Carbohydrates: 115g | Protein: 51g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 204mg | Sodium: 3150mg | Potassium: 931mg | Fiber: 1g | Sugar: 8g | Vitamin A: 250IU | Vitamin C: 9.7mg | Calcium: 44mg | Iron: 3.6mg
Frequently Asked Questions
What is Laksa made of?
Laksa is a Southeast Asian noodle soup featuring coconut milk, curry paste, broth, noodles, and your choice of protein—usually chicken, tofu, or shrimp.
Is Laksa spicy?
Traditionally, yes, but you can control the heat by adjusting the chili sauce and paste.
Can I make this vegetarian?
Absolutely. Replace chicken with tofu and use vegetable stock instead of chicken broth.
Final Thoughts
This Laksa Noodle Soup is proof that bold flavor doesn’t have to be complicated. With a few pantry staples and the right spice paste, you can recreate one of Southeast Asia’s most iconic dishes right at home.
- Sauté your paste well—it’s the heart of the flavor
- Balance spice with creaminess from coconut milk
- Finish with bright, fresh toppings for contrast
It’s spicy, creamy, and comforting—everything a great bowl of soup should be, and a guaranteed way to warm both your kitchen and your soul.
Laksa Noodle Soup
Ingredients
Equipment
Method
- In a small bowl, mix sambal oelek, sriracha, and laksa paste to make the quick chili sauce. Set aside.
- In a medium pot, combine chicken stock, fish sauce, and chicken thighs. Bring to a gentle simmer and cook for about 15 minutes until the chicken is fully cooked. Remove the chicken, shred it, and set aside.
- Heat vegetable oil in a large pot over medium heat. Add laksa paste, turmeric, and chili powder. Sauté for 2–3 minutes until fragrant.
- Pour in the reserved chicken stock and coconut milk. Stir gently and bring to a simmer.
- Add shredded chicken and tofu puffs (if using). Simmer for 5–7 minutes to combine flavors.
- Cook rice noodles in a separate pot according to package directions. Drain and set aside.
- To serve, place cooked rice noodles in bowls. Ladle over hot laksa broth with chicken and tofu. Top with chili sauce, cilantro, bean sprouts, and sliced red chilies.
Nutrition
Notes
- To control the heat, adjust chili powder and chili sauce to taste.
- Cook noodles separately to avoid them soaking up too much broth.
