Spicy Laksa Soup

Warm up with a bowl of Spicy Laksa Soup! Creamy coconut milk meets bold curry flavors in this easy Malaysian-inspired recipe. Perfect for cozy nights or dinner parties.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4 people

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

3 cloves garlic
2 medium shallots
3 cm fresh ginger grated
2 stalks lemongrass tender parts only, finely chopped
3 fresh red chilies adjust to taste
2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tbsp shrimp paste or miso for vegetarian option
2 tbsp vegetable oil
400 ml coconut milk
700 ml chicken or vegetable broth
300 g shrimp or cooked chicken or tofu
150 g cooked rice noodles
100 g bean sprouts
1 handful fresh cilantro
1 lime cut into wedges
2 hard-boiled eggs halved (optional)

Equipment

Large pot or saucepan
Food processor or mortar and pestle
Wooden spoon or spatula
Serving bowls and utensils
Chopping board

Method

Blend all the laksa paste ingredients in a food processor or mortar until smooth.
Heat the oil in a large pot over medium heat, then add the laksa paste and cook for 3–5 minutes while stirring.
Pour in the coconut milk and broth, then let the mixture simmer gently for about 10 minutes.
Add your choice of protein (shrimp, chicken, or tofu) and simmer for another 5 minutes.
Divide the cooked rice noodles among serving bowls and top with bean sprouts, then ladle the hot soup over the noodles.
Garnish with cilantro, lime wedges, and boiled eggs if desired, and serve hot.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 160mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 20mgCalcium: 8mgIron: 15mg

Notes

Adjust the spice level to suit your taste; start with fewer chilies and add more if needed. Fresh ingredients yield the best results; especially fresh lemongrass and ginger. Don't skip the garnishes as they add color, texture, and brightness to the dish. Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently on the stove. Avoid freezing the soup as the coconut milk may separate upon thawing.