When time is tight but cravings are strong, there’s nothing better than a steaming bowl of Laksa, a rich, flavorful noodle soup. This Southeast Asian comfort dish is bursting with bold flavors and is truly irresistible. Whether I’m in Malaysia, Macau, or at home, Laksa is always a must-have!
This spicy, fragrant noodle soup originated in Malaysia and has spread across Singapore, Indonesia, and southern Thailand. As a signature Peranakan dish, it blends chili, coconut milk, and a medley of aromatic spices into a rich and creamy broth.
Celebrity chef Nicholas Tse once described it as “a postcard from Southeast Asia”—a single bowl encapsulates the essence of palm trees, sandy beaches, and tropical sun. 
The Heart of This Dish: The Broth
The soul of this dish lies in its broth, which can contain up to a dozen spices, including galangal, turmeric, shallots, garlic, lemongrass, kaffir lime leaves, coriander, Vietnamese coriander, and chili. To enhance the umami, ingredients like dried shrimp, anchovies, shrimp paste (belacan), asam paste (tamarind paste), and sambal are often added.
Each combination of spices and sauces results in a different variation. No single recipe is considered “authentic”—as long as the balance of flavors is spot on, it’s a winner!
The Two Major Types of This Noodle Soup
Asam Laksa (Penang Style)
This is the Penang-style variation, known for its tangy and refreshing broth made with mackerel and tamarind. It’s bold, spicy, and sour, with a spoonful of shrimp paste added for extra umami.
Curry Laksa (Kuala Lumpur Style)
The Kuala Lumpur version features a creamy coconut-based curry broth. The coconut milk smooths out the heat of the spices, creating a rich, velvety texture. This version is more popular in Singapore, especially the well-known Katong variation.
How to Make This Noodle Soup at Home
Ingredients
For the Broth
- 1 pack spice paste
- 1 pack coconut milk powder
For the Toppings
- 250g squid
- 250g fresh shrimp
- 150g clams
- 50g bean sprouts
- 100g fish cakes
- 4 pieces fried tofu puffs
- 300g yellow noodles or rice vermicelli
- 2 tsp crispy fried shallots
- 2 slices ginger
- A handful of Vietnamese coriander (Laksa leaves)
Step-by-Step Recipe
1. Prep the Ingredients
Clean and devein shrimp, remove heads, and slice squid.
Cut tofu puffs in half and slice fish cakes.
Dissolve coconut milk powder in 200ml warm water to prevent lumps.
2. Cook the Broth
- Heat oil in a pot and sauté ginger and shrimp heads to release the flavor.
- Add the spice paste and stir-fry until aromatic.
- Pour in 800ml boiling water and simmer for 5 minutes.
- Remove shrimp heads and ginger slices.
- Add tofu puffs and cook for 3 minutes.
- Add shrimp, squid, clams, and fish cakes—cook until seafood is tender.
- Stir in coconut milk mixture for a creamy finish.
3. Prepare the Noodles
- In a separate pot, boil water and cook yellow noodles or vermicelli along with bean sprouts.
- Drain and place them in serving bowls.
4. Assemble Your Bowl
- Ladle hot broth over the noodles.
- Top with shrimp, squid, clams, fish cakes, and tofu puffs.
- Garnish with crispy fried shallots and Vietnamese coriander.
The Ultimate Comfort Dish
The first bite is always an explosion of flavors. The tofu puffs soak up the broth, bursting with sweet, spicy, and creamy goodness. The noodles cling to the aromatic soup, delivering a delightful mix of spice, heat, and umami.
Its heat is comforting, not overpowering, warming your stomach like a cozy hug. The best way to enjoy it? Use both chopsticks and a spoon to scoop up the noodles and broth in one go!
As the weather cools down, I’m already planning my next noodle soup meal—perhaps even a hot pot version!
