Indonesian & Malaysian

Serving

Laksa

Name: Laksa
Total time: 40 min
Yield: 2 servings
Cuisine: Indonesian & Malaysian
Ingredients: 200g thick rice noodles; 500ml chicken or seafood broth; 200ml coconut milk; 150g fresh shrimp (peeled); Laksa paste (lemongrass; galangal; dried chilies; shrimp paste)

A fiery, aromatic noodle soup balancing the heat of chili with a rich, tangy broth — coconut-creamy or tamarind-tart depending on the region.

40 minutes

Serves 2

Soup

14 min prep

22 min cook

Contains common allergens

Seafood Shellfish

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Instructions

6 steps

1
Blanch the rice noodles in boiling water for 3 minutes, drain, and divide into serving bowls.
2
In a medium pot, sauté the Laksa paste over medium heat for 3-4 minutes until fragrant and the oils release.
3
Pour in the broth and coconut milk, stirring well to combine, and bring to a gentle simmer.
4
Drop the peeled shrimp and a handful of tofu puffs into the broth, cooking for 2-3 minutes until the shrimp turn pink.
5
Ladle the hot, aromatic broth and cooked seafood over the prepared noodles.
6
Garnish with fresh bean sprouts, cilantro, and a squeeze of lime juice.

Laksa — plated and served — Serving moment. How Laksa looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

65/100

Works for many families

Allergen-friendly 80

Kid-friendly 57

Weeknight-easy 64

Budget-friendly 64

Great leftovers 71

Pantry-friendly 41

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

1035

Calories

66 g

Protein

90 g

Carbs

47 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Laksa developed among the Peranakan communities of the Malay Peninsula, whose Nyonya cooking blended Chinese ingredients like noodles with Malay spice pastes built on lemongrass, galangal, and shrimp paste. The dish now covers a wide range of regional versions, from a rich coconut curry style to a sour, fish-based version, unified mainly by the noodle-and-spiced-broth format.

Listahan note

This version builds the broth by frying the laksa paste in oil first until it turns fragrant and darkens slightly before adding the broth and coconut milk, since a paste added straight to liquid never develops the same depth as one that's been given a few minutes in hot oil.

Technique cues

Fry the laksa paste in a dry or lightly oiled pot over medium heat until the raw edge disappears and the oil starts to separate slightly at the surface — this step unlocks the full aroma of the lemongrass and chilies in the paste.
Add the coconut milk gradually and keep the broth at a gentle simmer rather than a hard boil, since coconut milk can split into a grainy texture if it boils too vigorously for too long.
Cook the shrimp separately and add them only in the last few minutes, since they turn rubbery quickly if left simmering in the broth the whole time.
Soften the rice noodles separately in hot water rather than cooking them directly in the broth, so they don't cloud the broth with excess starch or overcook while the rest of the soup finishes.

Kitchen flow

Parallel prep: Prepare garnishes, sides, or serving dishes while Laksa handles its longest simmer or reduce step.
Make-ahead: Laksa is a genuine make-ahead dish — it actually tastes better the next day once chicken or seafood broth have had time to meld; make it a day early and reheat gently. Everything else is quick — the simmer is the one step that takes real time.
Leftover move: Leftover Laksa is often better the next day — refrigerate and reheat gently on the stove, thinning with a splash of water or broth if it's thickened. This one leans on the chicken or seafood broth. Plan around the simmer; that's the slow part.
Cleanup rhythm: Let the pot for Laksa soak while you eat — a long simmer tends to leave a stuck layer on the bottom that's easier to lift once soaked. This one leans on the chicken or seafood broth.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

200g thick rice noodles

Structural base

Purpose: g thick rice noodles defines the shape and texture of the dish.

Handling: Rinse, soak, whisk, or separate as the recipe requires so the texture stays clean.

Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.

500ml chicken or seafood broth

Main protein or body

Purpose: ml chicken or seafood broth gives Laksa its main substance and carries the seasoning.

Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.

Adaptation: Use a non-seafood protein only with adjusted seasoning and cooking time.

200ml coconut milk

Richness and texture

Purpose: ml coconut milk rounds the texture and helps the dish feel complete.

Handling: Prep before heat is high so the cooking step can move without rushing.

Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.

150g fresh shrimp

Main protein or body

Purpose: g fresh shrimp gives Laksa its main substance and carries the seasoning.

Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.

Adaptation: Use a non-seafood protein only with adjusted seasoning and cooking time.

Laksa paste (lemongrass

Acid and brightness

Purpose: Laksa paste (lemongrass balances richness and keeps the finished dish lively.

Handling: Prep before heat is high so the cooking step can move without rushing.

Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.

Technique notes

Assemble the bowl by putting the drained noodles in first, then ladling the hot broth and toppings over them, rather than combining everything in one pot ahead of time.
Garnish with fresh herbs like laksa leaf or cilantro and a squeeze of lime added at the table, since these lose their brightness quickly if stirred into the hot broth too early.
Laksa paste can be made in a larger batch and refrigerated or frozen, making the actual cooking of the soup much faster on the day it's served.

Ingredient swaps

Gluten-free direction: Swap in a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs wherever the recipe calls for a wheat product, and read packaged-item labels closely. This one leans on the Laksa paste.
Dairy-free direction: Swap the coconut milk for full-fat coconut milk or a dairy-free cream alternative, added at the end rather than simmered long — the texture shifts slightly but the dish holds together. This one leans on the Laksa paste.
Seafood-aware direction: Replace the shrimp with a vegetarian fish-sauce alternative or extra soy sauce and a pinch of dried seaweed for umami to keep the savory depth without any fish or shellfish. This one leans on the Laksa paste.
Nut-aware direction: Leave off any nut topping — toasted seeds give a similar crunch without the risk. This one leans on the Laksa paste.

Serve alongside

Steamed rice
Cucumber salad
Roasted vegetables
Pickled vegetables
Iced tea
Sparkling water with citrus

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate in a sealed container for up to 4 days.
Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
Freeze up to 2 months when the texture is braised, baked, or stew-like.

Equipment

Dutch oven or soup pot
Wooden spoon
Ladle

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