Laksa Recipe: 4 Variations of the Southeast Asia's Most Beloved Noodle Soup

Liputan6.com, Jakarta - If you love something warm, rich, and full of flavor, you need to try a laksa recipe. Laksa is a popular noodle soup from Southeast Asia. It has a thick, spicy broth made with coconut milk or tamarind, and it is served with noodles, protein, and fresh toppings. One bowl of laksa can make you feel full and satisfied. It is comfort food at its best.

There are many laksa recipe variations across different countries and regions. In Malaysia, Singapore, and Indonesia, each area has its own way of making laksa. Some versions use rich coconut milk, while others use a sour tamarind base. Some are made with prawns, others with chicken or fish. Because of these differences, there is a laksa recipe for every kind of taste.

In this article, you will find four tasty laksa recipe variations that you can try at home. From prawn laksa to asam laksa, each of these recipes have unique taste that you should try. Let's start cooking.

Prawn laksa is one of the most well-known versions of this dish. It has a creamy coconut broth with a rich, slightly spicy flavor. The prawns add a natural sweetness that balances the bold spices perfectly.

Ingredients:

- 300g rice noodles or vermicelli

- 300g fresh prawns, peeled and deveined

- 400ml coconut milk

- 500ml chicken or prawn stock

- 3 tablespoons laksa paste (store-bought or homemade)

- 1 stalk lemongrass, bruised

- 2 kaffir lime leaves

- 1 tablespoon fish sauce

- 1 teaspoon sugar

- Salt to taste

- Bean sprouts, tofu puffs, and fresh cilantro for topping

- Lime wedges to serve

Instructions:

1. Soak the rice noodles in warm water for 15 minutes until soft, then drain and set aside.

2. Heat oil in a pot over medium heat. Add the laksa paste and stir-fry for two minutes until fragrant.

3. Add the lemongrass and kaffir lime leaves, then pour in the stock. Simmer for five minutes to build flavor.

4. Pour in the coconut milk, then add the fish sauce, sugar, and a pinch of salt. Stir and simmer gently for two minutes.

5. Add the prawns and cook for three to four minutes until they turn pink. Do not overcook or they will turn rubbery.

6. Divide the noodles into bowls and ladle the hot broth over them.

7. Top with bean sprouts, tofu puffs, and cilantro. Serve with a lime wedge on the side.

Chicken laksa is a great option if you prefer a lighter protein. The chicken absorbs the spices and broth beautifully, making every bite flavorful and satisfying. This version is also very easy to prepare at home, making it a great weeknight meal.

Ingredients:

- 300g rice noodles

- 2 boneless chicken breasts or thighs, sliced thin

- 400ml coconut milk

- 500ml chicken stock

- 3 tablespoons laksa paste

- 1 tablespoon soy sauce

- 1 teaspoon turmeric powder

- 1 stalk lemongrass, bruised

- Hard-boiled eggs, sliced, for topping

- Fresh mint leaves and sliced red chili for garnish

Instructions:

1. Soak the noodles in warm water for 15 minutes, then drain. Slice the chicken into thin, even pieces.

2. Heat oil in a pot over medium heat. Add the laksa paste and turmeric, and cook for two minutes until fragrant. The turmeric will give the broth a warm golden color.

3. Add the lemongrass and pour in the stock. Bring to a light boil, then reduce the heat to medium-low.

4. Add the chicken and cook for six to eight minutes until fully cooked through with no pink remaining.

5. Pour in the coconut milk and soy sauce. Stir gently and simmer for three minutes. Avoid boiling hard, as this can cause the coconut milk to separate.

6. Remove the lemongrass stalk, then taste and adjust with more soy sauce or salt if needed.

7. Place noodles in bowls and ladle the soup on top. Add sliced egg, mint leaves, and red chili. Serve hot.

Curry laksa combines the warmth of curry spices with the creaminess of coconut milk. It is hearty, spicy, and deeply satisfying. This version often includes a mix of ingredients like tofu, shrimp, and cockles, making it a very complete meal in one bowl.

Ingredients:

- 300g egg noodles or rice noodles

- 200g shrimp, peeled

- 150g tofu puffs, halved

- 400ml coconut milk

- 600ml chicken stock

- 4 tablespoons curry laksa paste

- 1 tablespoon palm sugar or brown sugar

- 1 tablespoon fish sauce

- 2 tablespoons dried shrimp, soaked in water for 10 minutes

- Bean sprouts and fresh basil for topping

- Sambal and lime to serve

Instructions:

1. Cook the noodles according to package directions, then drain and set aside. Soak the dried shrimp in warm water for ten minutes, then drain.

2. Heat oil in a large pot over medium heat. Fry the curry laksa paste for two to three minutes until very fragrant and the oil starts to separate from the paste.

3. Add the dried shrimp and stir for one minute to deepen the savory flavor of the broth.

4. Pour in the stock and bring to a simmer. Add the tofu puffs and cook for five minutes so they absorb the spiced broth.

5. Stir in the coconut milk, fish sauce, and palm sugar. Simmer gently for five minutes. Keep the heat low to prevent the coconut milk from breaking.

6. Add the shrimp and cook for three to four minutes until pink. Taste and adjust seasoning if needed.

7. Spoon noodles into bowls and ladle the broth over them. Top with bean sprouts and basil. Serve with sambal and a lime wedge on the side.

Asam laksa is very different from the coconut-based versions. Instead of coconut milk, it uses a tangy tamarind broth that is sour, bold, and deeply aromatic. It is especially popular in Penang, Malaysia, and is known for its strong, complex flavor. If you enjoy sour and savory dishes, this laksa recipe will become a favorite.

Ingredients:

- 300g thick rice noodles

- 300g mackerel or any firm white fish

- 1.5 liters water

- 3 tablespoons tamarind paste

- 3 dried chilies

- 2 stalks lemongrass, bruised

- 5 daun kesom leaves (Vietnamese mint or laksa leaf)

- 1 tablespoon shrimp paste (belacan)

- 1 teaspoon sugar

- Salt to taste

- Toppings: cucumber julienne, red onion slices, pineapple chunks, fresh mint, and prawn paste (hae ko)

Instructions:

1. Boil the fish in water with lemongrass and daun kesom for 15 minutes. Remove the fish and keep the broth in the pot.

2. Once cooled, flake the fish meat with your fingers and discard the bones and skin.

3. Add the tamarind paste, shrimp paste, dried chilies, sugar, and salt to the broth. Simmer for ten minutes until the flavors are well developed.

4. Taste and adjust — add more tamarind for sourness, sugar to balance, or salt for depth.

5. Cook the noodles separately according to package instructions, then drain and rinse with cold water.

6. Place noodles in bowls, add the flaked fish, and ladle the hot broth over everything.

7. Top with cucumber, red onion, pineapple, fresh mint, and a dollop of prawn paste for authentic Penang flavor.