Laksa Noodle Soup

There are a few things most laksas have in common: noodles, a main topping such as prawn or chicken, and a bold, flavorful broth. That's sometimes where the similarities end—like many dishes, laksas differ by region, taking on a slightly different form depending on where it's being made and who's making it.

This makes perfect sense considering laksa's origins. The noodle soup is thought to be a blending of Chinese and Malaysian or Javanese cuisines, either through the merging of cultures or intermarriage.

Laksa: A Noodle Soup That's Bold on Flavor

There are two significant kinds of laksa, each with even more regional variants. The most well-known version of laksa is sometimes called curry laksa and it's made from a paste that combines shallots, garlic, turmeric, lemongrass, candlenut or cashew, and galangal. Coconut cream or coconut milk, stock or broth, lime juice, and bean sprouts balance the bold paste along with chicken, shrimp, or tofu, or some combination thereof. Garnishes can include crispy fried shallots, cilantro, sambal or a similar chili paste, and sliced hard-boiled eggs.  

Asam (or assam) laksa is the other variation. It's a fish-based soup made with a sour-flavored paste, along with tamarind, chile peppers, shrimp paste, turmeric, and galangal. Shredded fish—usually mackerel or sardines—is included in this version. It is commonly garnished with julienned pineapple, cucumber, sliced onion, lettuce, and mint leaves.

Both laksas are now known as classic Malaysian dishes, but can be found in other Southeast Asian countries such as Singapore, Thailand, and Indonesia. Though store-bought laksa paste are available and makes it quick and easy to pull the dish together, its complex flavors truly shine when made from scratch. This recipe for prawn curry laksa includes a homemade spice paste that's makes all the difference.

Laksa Ingredient Tips

• Tofu puffs can be found in the refrigerated section of Asian markets. They absorb the flavorful broth and add protein to the dish.
• Crispy fried shallots are a popular condiment in some Asian countries and can be purchased at Asian markets. To make them at home, slice 3 or 4 shallots thinly. Heat 1 cup of peanut oil in a medium saucepan over medium heat. Add the sliced shallots and cook for about 15 minutes, stirring occasionally, or until golden brown. Transfer the shallots to paper towels to drain thoroughly.
• Be sure to use coconut cream and not "cream of coconut" for the laksa broth. Cream of coconut is a sweetened product and used in cocktails (such as a piña colada) and desserts. Coconut cream, on the other hand, is unsweetened and like a very thick, rich coconut milk. Coconut cream can usually be found next to cans of coconut milk in the supermarket.

What You'll Need to Make This Laksa Noodle Soup Recipe

A Handy Dandy Microplane

A NIfty Citrus Juicer

A Heavy Dutch Oven