Laksa Noodle Soup Recipe

Oh, let me tell you about this Laksa Noodle Soup Recipe—it’s become one of my ultimate comfort dishes. The rich, spicy broth with creamy coconut milk, tender chicken, and those springy noodles just hit all the right spots. If you’re craving something that feels a bit exotic but cooks up pretty straightforward, this recipe is a total winner.

What I really love is how versatile it is, and you don’t have to be a pro to nail the flavors. Whether you want a quick cozy dinner or something special to impress guests, this Laksa Noodle Soup Recipe fits the bill perfectly. Give it a try and I promise you’ll be reaching for seconds—and probably thirds!

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Ingredients You’ll Need

This Laksa Noodle Soup Recipe is all about balancing fresh aromatics, creamy coconut milk, and a punchy laksa paste. Each ingredient has its role, so sourcing fresh lemongrass and good-quality laksa paste really makes a difference.

• Chicken Stock: Using drumsticks brings richness and authentic flavor; you’ll want the bones for depth.
• Garlic and Ginger: Fresh and finely minced for that aromatic base you’ll smell instantly.
• Lemongrass: Only use the white part—it adds the perfect citrusy brightness.
• Birds Eye Chillies: They pack heat, but you can deseed them if you want it milder.
• Laksa Paste: Por Kwan brand is my go-to for keeping that balanced spice and fragrance.
• Coconut Milk: Full-fat gives you the richest broth—trust me on this one.
• Fish Sauce: Adds needed umami and saltiness; can substitute with soy sauce if necessary.
• Vermicelli and Hokkien Noodles: Mixing both is classic; vermicelli is lighter while hokkien add chewiness.
• Bean Sprouts: For freshness and crunch!
• Tofu Puffs: These soak up broth beautifully, making every bite a little burst of flavor.
• Laksa Chilli Sauce: Homemade for an extra spicy and tangy kick on the side.
• Garnishes: Fresh coriander, lime wedges, crispy fried shallots, and sliced chilli bring texture and zest.

Variations

I love to switch things up depending on what I have in the fridge or the mood I’m in. This Laksa Noodle Soup Recipe is pretty forgiving, so feel free to make it your own.

• Vegetarian Version: Swap chicken stock for vegetable broth, omit chicken, and add tofu or mushrooms for protein. It’s still incredibly flavorful!
• Seafood Laksa: Try adding prawns or fish instead of chicken for a coastal twist that’s fresher and lighter.
• Heat Level: Adjust the amount of birds eye chillies and laksa paste to suit your spicy tolerance—start small and add more as you go.
• Noodle Options: Use just vermicelli if you prefer a lighter soup, or add hokkien noodles for more bite and texture.

How to Make Laksa Noodle Soup Recipe

Step 1: Make a Rich Chicken Stock

Start by placing the chicken drumsticks, chicken stock, and water in a medium saucepan over high heat. Once it reaches a simmer, reduce to medium-high and let it cook for about 25 minutes until the chicken is falling off the bone and the liquid has reduced by a third. This step is key because the slow simmer extracts those deep flavors that make your broth silky and fragrant. When done, discard the skin and bones, shred the chicken, and set both the chicken and broth aside separately.

Step 2: Prepare the Laksa Chilli Sauce

While the stock is simmering, mix together the laksa chilli sauce ingredients in a small bowl. I usually let it sit for about 20 minutes so the flavors meld beautifully. This sauce is what gives the soup that extra kick and complexity, so don’t skip it!

Step 3: Cook the Aromatics and Laksa Paste

Heat the oil in a large saucepan over medium-low heat and sauté the garlic and ginger for about 20 seconds until fragrant. Add the grated lemongrass and chopped chillies, cooking for another minute. Then turn the heat up to medium, add your laksa paste, and cook for 2 minutes while stirring constantly. This step really brings out the paste’s aromas and deepens the flavors—don’t rush it or you’ll miss that gorgeous savory base.

Step 4: Build the Laksa Broth

Pour in your homemade chicken stock, coconut milk, fish sauce, and 2 teaspoons of the laksa chilli sauce you prepared earlier. Put the lid on and let it simmer gently for 10 minutes. Once it’s ready, taste it and adjust with lime juice for brightness or more fish sauce for saltiness. Add the tofu puffs at this point, and leave the pot covered off the heat for 5 minutes so the tofu soaks up the delicious broth.

Step 5: Assemble Your Laksa

Cook the vermicelli and optional hokkien noodles according to their packet instructions. Divide them between bowls, top with your shredded chicken, and ladle the hot broth over. Add heaps of fresh bean sprouts, then sprinkle your chosen garnishes on top. Serve with extra laksa chilli sauce on the side for drizzling according to how fiery you want your bowl!

How to Serve Laksa Noodle Soup Recipe

Garnishes

I always go heavy on fresh coriander because it adds that fresh, herbaceous punch that contrasts with the creamy broth. Lime wedges are a must—they brighten and lift each spoonful. I also adore crispy fried shallots for crunch and texture, and some finely sliced red chilli for an extra hit of heat and color. These little finishes really elevate the whole dish.

Side Dishes

My favorite pairing with laksa noodles is simple: steamed greens like bok choy or kai lan to balance the richness of the soup. Sometimes I throw together a quick cucumber salad with vinegar and sugar to add a refreshing crunch. And if you really want to go all out, try some crispy spring rolls or satay skewers on the side—it’s a complete feast!

Creative Ways to Present

For special occasions, I like to serve this laksa in deep, rustic bowls with a side of lime wedges and little dipping bowls for the chilli sauce, so everyone can customize their heat level. Fresh herbs in tiny bunches and edible flowers make it look like a gourmet treat. It’s simple to make the presentation feel extra special, perfect for casual dinner parties.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, keeping the broth separate from the noodles and toppings if I can. This helps prevent the noodles from soaking up all the liquid and getting mushy. The cooked chicken keeps well, so it’s easy to reheat quickly for a fast meal the next day.

Freezing

I don’t recommend freezing the assembled soup with noodles because the texture can change quite a bit. However, you can freeze the broth and cooked chicken separately so you have a ready-made base when you want to enjoy laksa later. Just thaw overnight in the fridge and reheat gently.

Reheating

When reheating leftovers, warm the broth gently on the stove rather than microwaving it fast. Add noodles right before serving, and refresh the garnishes with fresh bean sprouts and coriander. This keeps the texture and flavors fresh, so it feels like a new bowl rather than yesterday’s soup.

FAQs

Final Thoughts

This Laksa Noodle Soup Recipe holds a special place in my heart—it brings warmth, bold flavors, and that cozy feeling of home all in one bowl. I remember the first time I made it, nervous about balancing the spices, but once I got it right, it became a family staple. I hope you give it a go and discover just how satisfying and delicious this dish can be. You’ll find yourself coming back to it time and time again, just like I do!

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