Laksa is a popular Malaysian dish featuring rice noodles in a fragrant coconut milk and chili-based soup, often served with shrimp, chicken, or tofu. Aromatics like lemongrass, galangal, and kaffir lime leaves give the broth its signature depth and complexity. Topped with fresh herbs, bean sprouts, and a squeeze of lime, Laksa is a warming, satisfying dish enjoyed across Malaysia and Singapore.
Ingredients (Serves 4)
200g rice noodles
200g shrimp, peeled and deveined
150g chicken breast, thinly sliced (optional)
2 tablespoons vegetable oil
3 cloves garlic, minced
1 small onion, chopped
1 tablespoon red curry paste
1 teaspoon ground turmeric
400ml coconut milk
2 cups chicken or vegetable stock
1 stalk lemongrass, bruised
3 kaffir lime leaves
1 teaspoon fish sauce
Salt and pepper to taste
Bean sprouts, fresh cilantro, and lime wedges for garnish
Instructions
Cook the rice noodles according to package instructions, drain, and set aside. In a large pot, heat vegetable oil over medium heat, sauté onion and garlic until fragrant, then add red curry paste and turmeric, stirring for 1–2 minutes. Pour in coconut milk and chicken stock, add lemongrass and kaffir lime leaves, and bring to a gentle simmer. Add the shrimp and chicken slices, cooking until just done, about 5–7 minutes.
Remove lemongrass and lime leaves, season with fish sauce, salt, and pepper. To serve, place noodles in bowls, ladle the hot soup over them, and top with bean sprouts, fresh cilantro, and a squeeze of lime. Enjoy immediately while warm, savoring the creamy, spicy, and aromatic broth.
Tips for Authentic Flavor
Use fresh lemongrass and kaffir lime leaves for the signature aroma.
Adjust chili paste to your preferred spice level.
Do not overcook the shrimp; they should remain tender and juicy.
Coconut milk adds creaminess—shake the can before opening for even consistency.
Serve immediately; Laksa is best enjoyed hot and fresh.