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This laksa noodle soup is one of my all-time favorite recipes to make, and it’s a lot more simple than you might first think. It consists of a delicious spicy, creamy broth made with coconut milk and plenty of spices, served with flat rice noodles, crispy tofu, and your toppings of choice. This recipe comes together in about 30 minutes and is bound to be an instant hit.
As a small disclaimer: I’m English, and definitely didn’t grow up with these kinds of ingredients. So, if you’re Malaysian or Indonesian and grew up eating homemade curry laksa noodles – I’m so sorry, I’ve probably butchered the traditional version of this dish! I used the ingredients lists from numerous laksa paste jars to bring together this recipe.
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Laksa Noodle Soup Ingredients
- Laksa Paste Ingredients: Ginger, galangal, lemon grass, onion, and garlic form the base of this laksa paste recipe. Most should be readily available in large supermarkets/stores, but galangal can be hard to source. If you are really struggling to find it, omit this from the recipe.
- Seasonings: In addition to the above, the paste is also flavored with paprika, turmeric, ground cumin, ground coriander, green chili (add more for extra spice), and sesame oil.
- Coconut Milk: Coconut milk gives the laksa soup its deliciously creamy, rich flavor. Use canned, full-fat coconut milk for the best flavor.
- Vegetable Stock: We also add some vegetable stock to the broth – if you’re not vegetarian, you could also use chicken stock.
- Tofu: I use extra-firm tofu, tossed in cornflour and cumin, then cooked in the air fryer for 10 minutes until delicious and crispy for this recipe. Another popular way to serve tofu in a laksa noodle soup is in the form of tofu puffs, which you can get from most Asian supermarkets.
- Other Toppings: You can customize your laksa noodle soup however you like. My preferred toppings are bean sprouts for crunch, tenderstem broccoli, lots of cilantro, and crispy onions!
- Noodles: You could use whatever noodles you like for this recipe. Rice noodles are a popular choice (I used flat rice noodles in the recipe in the photos), but egg noodles or ramen noodles will also work well.
What vegetables to put in laksa?
The great thing about laksa noodle soup is there are no set rules for what topping to put into your soup (at least, not when you’re not set on sticking to tradition). A few vegetables that are perfect for adding to this recipe include:
- Mushrooms
- Bean sprouts
- Green beans
- Chillies
- Crispy fried shallots
- Coriander garnish
- Bok choy
- Tendersteam brocolli
Your choice though – see what you have in the fridge and how creative you can get!
How To Make This Laksa Noodle Soup
- Step 1) Prepare your tofu:
- Chop your tofu into cubes, then add to a bag with a heaped tablespoon of cornflour, salt, pepper, and a sprinkle of cumin powder. If baking your tofu, place the cubes on a baking tray lined with parchment paper and brush with a little oil (one of those cooking oil sprays is really helpful for getting even coverage). Bake for 15 – 20 minutes. turning the tofu occasionally – simple! Alternatively, if you’re cooking your tofu in the air fryer, toss it in the air fryer basket and cook for 10 minutes at 200C until crispy.
- Step 2) Make the laksa paste:
- Meanwhile, make the laksa paste. Place the onion, garlic, ginger, galangal paste, lemon grass, sesame oil, and seasonings into your blender with a tablespoon or two of water and blitz into a thick but smooth paste.
- Step 3) Make the laksa broth:
- Add the paste to a large pan (you don’t need any oil as it’s already in the paste) and heat for 2-3 minutes until the paste gets really fragrant. Pour in the coconut milk and vegetable stock, and leave the soup to simmer on low heat for 10 – 15 minutes.
- Step 4) Prepare the toppings:
- While the tofu is cooking and the laksa soup is simmering, prepare your other ingredients. Cook the rice noodles separately, but feel free to simmer the other vegetables in the soup itself.
- Step 5) Assemble your laksa noodle soup:
- Add your cooked noodles to bowls, and ladle over the laksa soup. Add your toppings and tofu, and serve!
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Storing
If you want to make this recipe in bulk, I would recommend making a bigger batch of the laksa paste and then storing it in the fridge for use throughout the week.
The finished laksa noodle soup with all the toppings isn’t great for storing for later, but you could easily bulk up on the paste and use that for making your laksa multiple times.
Frequently Asked Questions About Recipes
- → Can I use store-bought laksa paste?
Yes, store-bought laksa paste is a great shortcut. Just adjust salt and spice levels to taste, as some brands may be more intense.
- → What kind of tofu works best?
Extra-firm tofu works best for crispiness. Coat in cornflour and air-fry or bake until golden and crunchy.
- → Is galangal necessary for the paste?
Galangal adds depth, but if you can't find it, you can omit it or substitute with extra ginger for a similar flavor base.
- → Can I make this ahead of time?
You can prepare the laksa paste in advance and store it in the fridge. Assemble the noodles and toppings fresh for best texture.
- → What vegetables can I add to laksa?
Try mushrooms, bok choy, tenderstem broccoli, bean sprouts, or fried shallots. Use what’s fresh and available in your kitchen.
- → Which noodles work best for laksa?
Flat rice noodles are traditional, but egg noodles or ramen-style noodles also work well for a satisfying bowl.