Description
This authentic Laksa Noodle Soup combines a rich, fragrant coconut milk and chicken broth with spicy laksa paste, tender shredded chicken, vermicelli and optional hokkien noodles, tofu puffs, and fresh garnishes. This Malaysian-inspired soup is flavorful and hearty, perfect for a satisfying meal with a balance of spicy, creamy, and savory tastes.
Ingredients
Scale
Chicken Stock
- 2 cups (500 ml) chicken stock / broth
- 1 cup (250 ml) water
- 3 chicken drumsticks
Laksa Broth
- 1 1/2 tbsp oil
- 2 garlic cloves, minced
- 2 cm (4/5″) piece of ginger, finely grated
- 1 lemongrass, white part grated
- 2 birds eye chilies, finely chopped
- 1/2 cup (135g) laksa paste
- 400 ml can coconut milk (full fat preferred)
- 2 tsp fish sauce (substitute soy sauce if needed)
Noodles + Toppings
- 50g (1.5 oz) vermicelli noodles, dried
- 100g (3.5 oz) hokkien noodles (optional)
- 80g (2.5 oz) bean sprouts
- 80g (2.5 oz) tofu puffs, cut in half
Laksa Chilli Sauce
- 1/2 tsp white sugar
- 1 1/2 tsp light soy sauce or all-purpose soy sauce
- 1/2 garlic clove, minced
- 1 1/2 tsp laksa paste
- 1 tbsp Sriracha sauce or other chili sauce
- 1 tbsp chili paste from jar or more Sriracha
- 1 tbsp vegetable oil (any plain oil)
Garnishes
- Fresh coriander / cilantro (recommended)
- Lime wedges (recommended)
- Crispy fried shallots (optional)
- Finely sliced red chili (optional)
Instructions
- Make Chicken Stock: Place chicken stock ingredients (chicken drumsticks, chicken stock, water) in a medium saucepan over high heat. Bring to a simmer, then reduce to medium-high heat. Cook for 25 minutes or until chicken flesh is falling off the bone and the liquid reduces by about one third. Discard the skin and bones, shred the chicken flesh, place in a bowl, and set the broth aside.
- Prepare Laksa Chilli Sauce: Mix all laksa chilli sauce ingredients together in a small bowl. Set aside to rest for 20 minutes to allow flavors to meld.
- Cook Laksa Broth: Heat oil in a large saucepan or small pot over medium-low heat. Add minced garlic and grated ginger and sauté for 20 seconds until fragrant. Add grated lemongrass and chopped birds eye chilies and cook for 1 minute. Stir in laksa paste, turn heat to medium, and cook for 2 minutes constantly stirring until paste is fragrant. Add the prepared chicken stock, coconut milk, fish sauce, and 2 teaspoons of the prepared laksa chilli sauce. Cover with a lid and simmer gently for 10 minutes.
- Finish the Broth: Adjust seasoning to taste, adding lime juice for acidity and additional fish sauce for saltiness. Add the tofu puffs to the broth, turn off the heat, cover with the lid, and let them soak for 5 minutes to absorb the flavors.
- Prepare Noodles: Cook the vermicelli and optional hokkien noodles according to the packet instructions. Drain well.
- Assemble Laksa: Divide the cooked noodles between two serving bowls. Top each with shredded chicken. Pour the hot broth over the chicken and noodles. Add bean sprouts and your choice of garnishes such as fresh coriander, lime wedges, crispy fried shallots, and finely sliced red chili. Serve with remaining laksa chilli sauce on the side for extra spice and flavor.
Notes
- Chicken: Drumsticks or bone-in thighs give the best flavour and richness for the broth. Boneless breast or thighs can be used but the resulting broth is less rich.
- Lemongrass: Use only the juicy white lower stalk. Can substitute with 1 tbsp lemongrass paste if fresh is not available.
- Chilli: Birds eye chilies are very spicy; deseed to reduce heat if preferred.
- Laksa Paste: Varies by brand; Por Kwan is preferred for authentic flavor. Adjust amount based on taste.
- Coconut Milk: Full fat gives best richness. Light coconut milk can be used to reduce calories, but flavor may be less creamy.
- Noodles: Vermicelli is traditional; hokkien noodles are optional and commonly used in Sydney laksa.
- Tofu Puffs: Essential for authentic texture, soaking up broth and bursting with flavor; sold in Asian stores.
- Laksa Chilli Sauce: Adds extra flavor complexity and heat; part of the genuine Laksa experience.
- Crispy Fried Shallots: Optional garnish that adds crunch and savoriness, available at Asian grocery stores and some supermarkets.
- Nutrition values per serving assume use of full fat coconut milk and all toppings included.
Nutrition
- Serving Size: 1 bowl (approx. 500g)
- Calories: 686
- Sugar: 6g
- Sodium: 1400mg
- Fat: 43g
- Saturated Fat: 32g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
