The Laksa recipe is a delightful blend of aromatic spices, creamy coconut milk, and bold flavors that originates from the rich culinary traditions of Malaysia and Singapore. This iconic noodle soup combines the tangy notes of tamarind, the heat of chili paste, and the savory goodness of seafood and chicken, making it an irresistible dish for anyone who loves exploring Asian cuisine. Whether you’re looking for a comforting meal or a spicy food adventure, this Laksa recipe will bring an unforgettable experience to your table, complete with fresh herbs and a harmonious balance of flavors.

Why is it called “Laksa”?
Laksa’s name is thought to have roots in the ancient Persian word for “noodles,” which reflects the dish’s defining element. Some believe it could also be derived from the Sanskrit word “laksha,” meaning “many,” symbolizing the variety of ingredients in the dish. Over time, Laksa evolved as a fusion of Chinese, Malay, and Peranakan flavors, making it a staple in Malaysia and Singapore’s street food culture. Today, there are several variations, such as Curry Laksa and Asam Laksa, each with its own unique twist and regional flair.

How should Laksa taste?
Laksa is a flavorful explosion for the senses. The creamy richness of coconut milk mingles with the tangy, slightly sour notes of tamarind or lime, while the spicy kick from the chili paste offers warmth and depth. The broth is both savory and slightly sweet, with an umami boost from shrimp paste or fish sauce. When paired with tender noodles, fresh herbs like cilantro, and proteins like shrimp or chicken, the texture is both comforting and dynamic. A bite of Laksa gives you creamy, spicy, tangy, and sweet flavors all at once.

How to make it super yummy or perfect?
For the perfect bowl of Laksa, the secret lies in the broth. Simmer the soup base slowly to allow all the spices to release their flavors into the coconut milk. Always use fresh herbs like lemongrass, galangal, and turmeric for a vibrant, authentic taste. To enhance the richness, add a spoonful of sambal (chili paste) and fresh lime juice right before serving. Don’t forget to cook the noodles just right – they should be soft but still slightly chewy. Lastly, top it off with fresh coriander, bean sprouts, and boiled eggs for a complete experience.

Laksa Recipe
Equipment
- Large pot
- Noodle strainer
- knife
- Blender
Ingredients
- 400 ml coconut milk
- 300 g rice noodles
- 200 g shrimp (peeled and deveined)
- 200 g chicken breast (sliced)
- 3 tbsp Laksa paste
- 2 cups chicken broth
- 1 lemongrass stalk (smashed)
- 1 inch galangal (sliced)
- 1 lime
- 2 boiled eggs (halved)
- 1 cup bean sprouts
- Fresh cilantro for garnish
- 1 tbsp sambal (optional)
- Fish sauce to taste
Instructions
- Heat oil in a large pot, add the Laksa paste, and sauté until fragrant.
- Add chicken broth, coconut milk, lemongrass, and galangal. Bring to a boil.
- Add chicken and shrimp to the broth and cook until done, about 5-7 minutes.
- In a separate pot, cook the rice noodles according to the package instructions. Drain and set aside.
- Divide the cooked noodles into bowls, pour the Laksa broth over them.
- Top with boiled eggs, bean sprouts, and cilantro.
- Add a squeeze of lime and sambal for extra heat.
- Serve hot and enjoy!
Notes
- You can substitute tofu for a vegetarian version.
- For extra flavor, you can add fish sauce or soy sauce.
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Conclusion
Laksa is a dish you must try if you love vibrant, bold flavors and hearty meals. It’s surprisingly easy to make at home and offers a unique blend of flavors that will transport your taste buds to Southeast Asia. Whether you’re preparing it for a weeknight dinner or impressing guests, this Laksa recipe is sure to satisfy. Grab your ingredients, follow these simple steps, and enjoy a bowl of authentic Malaysian and Singaporean Laksa right from your kitchen!