There’s something magical about a bowl of soup that feels like a hug. For me, that’s a steaming bowl of Laksa. I first fell in love with its rich, coconutty broth and tangle of noodles on a rainy afternoon, and now it’s my go-to for warming up my family on busy weeknights.
This Laksa Soup Recipe is my simplified, from-the-heart version. It brings all the incredible flavor of Southeast Asia right to your kitchen, without any fuss. It’s a nourishing, one-pot wonder that my three kids absolutely adore. Trust me, this dish is pure comfort in a bowl.
WHY YOU’LL LOVE THIS LAKSA SOUP RECIPE
You will adore this easy Laksa Soup Recipe for so many reasons. First, it comes together in about 30 minutes. Next, it’s incredibly flavorful and satisfying.
The creamy coconut broth, tender shrimp, and springy noodles create a perfect bite every time. Furthermore, it’s a complete meal in one pot. Ultimately, this recipe delivers restaurant-quality taste with simple, wholesome ingredients.
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Laksa Soup Recipe
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simplified, comforting Laksa soup with a rich coconut broth, shrimp, rice noodles, and fresh toppings, ready in about 30 minutes.
Ingredients
1 tbsp coconut or vegetable oil
3 tbsp Laksa paste
13.5 oz can full-fat coconut milk
4 cups chicken or vegetable broth
1 tbsp fish sauce
1 tsp brown sugar
7 oz rice noodles
1 lb medium shrimp, peeled
2 cups bean sprouts
4 hard-boiled eggs, halved
Fresh cilantro & lime wedges
Instructions
- Heat oil in a large pot over medium heat. Add Laksa paste and cook for 1-2 minutes until fragrant
- Pour in coconut milk and broth. Stir in fish sauce and brown sugar. Bring to a gentle simmer
- Add shrimp to the simmering broth. Cook for 3-4 minutes until pink and opaque, then remove with a slotted spoon and set aside
- Cook rice noodles according to package directions. Divide noodles among bowls, top with shrimp, bean sprouts, and a halved egg. Ladle hot broth over everything. Garnish with cilantro and a squeeze of lime
Notes
For a vegetarian version, use vegetable broth and substitute shrimp with tofu or extra vegetables.
Store broth, noodles, and toppings separately in the fridge for up to 3 days to prevent sogginess.
Adjust spice level by starting with less Laksa paste and adding more to taste.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 4g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 300mg
Keywords: laksa, soup, shrimp, dinner
Ingredients You’ll Need
Gathering your ingredients is the first step to a fantastic Laksa Soup Recipe. Here’s what you’ll need:
| For the Broth: | For the Bowls: |
|---|---|
| 1 tbsp coconut or vegetable oil | 7 oz rice noodles |
| 3 tbsp Laksa paste (or red curry paste) | 1 lb medium shrimp, peeled |
| 1 can (13.5 oz) full-fat coconut milk | 2 cups bean sprouts |
| 4 cups chicken or vegetable broth | 4 hard-boiled eggs, halved |
| 1 tbsp fish sauce | Fresh cilantro & lime wedges |
| 1 tsp brown sugar |
Substitutions & Variations
This Laksa Soup Recipe is wonderfully adaptable. Don’t have shrimp? Use shredded rotisserie chicken or firm tofu.
For a vegetarian Laksa Soup Recipe, use vegetable broth and extra veggies like bell peppers. If you’re sensitive to spice, start with less paste. You can also swap rice noodles for ramen or vermicelli. Feel free to make it your own!
Step-by-Step Instructions
- Cook the Aromatics: Heat oil in a large pot over medium heat. Add the Laksa paste. Cook for 1-2 minutes until fragrant.
- Build the Broth: Pour in the coconut milk and broth. Stir in fish sauce and brown sugar. Bring to a gentle simmer.
- Cook the Protein: Add the shrimp to the simmering broth. Cook for 3-4 minutes until they turn pink and opaque. Then, remove them with a slotted spoon and set aside.
- Assemble the Bowls: Meanwhile, cook rice noodles according to package directions. Divide noodles among bowls. Top with shrimp, bean sprouts, and a halved egg. Ladle the hot broth over everything. Finally, garnish with cilantro and a squeeze of lime.
Pro Tips for Success
Follow these tips for the best Laksa Soup Recipe every time. Always taste your broth before assembling. You might want an extra squeeze of lime or dash of fish sauce.
Also, prepare all your toppings before you start cooking. This makes assembly quick and easy. For a richer flavor, let the broth simmer for an extra 10 minutes. Don’t skip the fresh herbs and lime they brighten the whole dish!
Storage & Reheating Tips
Store any leftover components of this Laksa Soup Recipe separately. Keep broth, noodles, and toppings in airtight containers in the fridge for up to 3 days. Reheat the broth gently on the stove.
Then, assemble fresh bowls with the warmed broth. This prevents the noodles from getting mushy.
What to Serve With This Recipe
This Laksa Soup Recipe is a complete meal. However, a simple side salad with a light ginger dressing pairs beautifully. Spring rolls or steamed dumplings also make a fantastic starter. For a beverage, try iced jasmine tea or a cold beer to balance the spice.
FAQs
What is Laksa Soup?
Laksa is a popular spicy noodle soup from Southeast Asia. This Laksa Soup Recipe features a creamy coconut curry broth, noodles, shrimp, and fresh toppings.
Can I make it ahead of time?
Absolutely! You can make the broth for this Laksa Soup Recipe up to 2 days ahead. Simply reheat and cook your fresh toppings when ready to serve.
Is Laksa very spicy?
The spice level depends on your paste. Start with less, then you can always add more. This Laksa Soup Recipe allows you to control the heat perfectly.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~520 kcal |
| Carbohydrates | 45g |
| Protein | 28g |
| Fat | 25g |
| Saturated Fat | 18g |
Laksa is a popular spicy noodle soup from Peranakan cuisine, which blends Chinese and Malay culinary traditions. This flavorful dish features a rich coconut milk or tamarind-based broth and is considered a national treasure in both Singapore and Malaysia.