Laksa Soup Recipe: A comforting, spicy coconut curry soup with rice noodles, tofu, fresh veggies, and a bold homemade laksa paste.
Do you ever taste something so good it stays with you for years? That’s what happened to me with laksa soup. I stumbled upon it during a trip to a Malaysian food market, where the air was thick with the smell of sizzling spices and simmering broths. I remember ordering a bowl, not entirely sure what to expect, and then—boom—my taste buds were doing backflips. It was creamy, spicy, tangy, and just… perfect.
Fast forward to today, and laksa has become my “comfort food with flair.” But instead of trekking across town to find a good bowl, I decided to recreate that magic at home. It wasn’t smooth sailing at first—my early attempts were more “meh” than mind-blowing. Too spicy one time, too bland the next. But when I finally nailed it? Oh man, it was like being back at that food market again, but in my own kitchen.
Now, this Laksa Soup Recipe is one of my go-tos. It’s quick, it’s vibrant, and it’s flexible enough to handle whatever veggies or proteins I have on hand. Plus, making it yourself means you can tweak it to fit your exact mood (extra chilies, anyone?).
Why You’ll Love This Laksa Soup Recipe?
- Incredible Flavor: The homemade laksa paste is a powerhouse of spices, chilies, and lime. It’s like a flavor bomb in the best way.
- Quick and Simple: Ready in 25 minutes, which is faster than most takeout delivery times.
- Customizable: You can easily adjust the heat, switch up the veggies, or swap tofu for shrimp or chicken.
- Vegetarian-Friendly: This version skips the shrimp paste and fish sauce, but you won’t miss them!
- A Taste of Malaysia: All the rich, spicy, coconutty goodness without leaving your kitchen.
Ingredient Notes:
Here’s the lowdown on the key ingredients that make this soup sing:
- Dried Thai Chilies: These bring the heat. Soaking them helps mellow the spice and makes them easier to blend.
- Coconut Milk: It’s the creamy backbone of the soup, balancing the spice and adding richness.
- Tofu: Not everyone loves tofu, but trust me, in this soup, it’s a star. Just pat it dry so it soaks up all the flavor.
- Rice Noodles: They’re soft, chewy, and perfect for slurping. Plus, they’re naturally gluten-free!
- Cashews: They give the laksa paste a creamy, nutty base. It’s subtle but so important.
- Lime Juice and Zest: Brightens the whole dish with a pop of tangy freshness.
- Fresh Veggies: Zucchini works beautifully, but honestly, you can toss in whatever’s lurking in your fridge.
How To Make Laksa Soup?
Making this Laksa Soup Recipe is a breeze, and the results? Totally worth it.
Step 1. Make the Laksa Paste
First, soak the dried chilies in boiling water for about 10 minutes. Drain them and add them to a food processor along with garlic, ginger, lime zest, cashews, sambal paste, olive oil, and shallots. Blend until smooth. (And don’t worry if it’s not perfectly smooth—homemade paste has character!)
Step 2. Cook the Rice Noodles
Bring a pot of water to a boil, toss in the rice noodles, and cook according to the package directions. Drain and set aside. Pro tip: rinse them with cold water to stop them from sticking together.
Step 3. Sauté the Soup Base
Heat a splash of oil in a skillet and sauté half of the laksa paste for about a minute. This step is crucial—it wakes up all those spices. Add zucchini or your veggies of choice and cook until they’re tender but still have a bit of crunch.
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Step 4. Simmer the Broth
Pour in the vegetable stock and coconut milk. Stir in sugar, salt, and a good squeeze of lime juice. Let it simmer for a couple of minutes until the flavors come together. Give it a taste and adjust the seasoning—this is your moment to make it perfect.
Step 5. Assemble the Soup
Divide the cooked rice noodles among your serving bowls. Ladle the broth and veggies over the top, then add slices of tofu, fresh cucumber, and cilantro. If you’re feeling fancy, throw on some extra chilies or a sprinkle of peanuts for crunch.
Storage Options:
Laksa Soup is best fresh, but if you have leftovers, here’s what to do:
- Refrigerator: Store the broth and noodles separately in airtight containers for up to 3 days. This prevents the noodles from soaking up all the liquid.
- Freezer: The broth (without tofu or noodles) freezes well for up to 2 months. Let it thaw overnight in the fridge before reheating.
Variations and Substitutions:
This recipe is super flexible. Here are a few ideas to switch it up:
- Protein Options: Swap tofu for shrimp, chicken, or even soft-boiled eggs.
- Extra Veggies: Add mushrooms, bok choy, or snap peas for extra texture and flavor.
- Spice Level: Love heat? Add more chilies. Want it mild? Use fewer or skip the fresh ones.
- Nut-Free: Replace cashews with sunflower seeds or leave them out altogether.
- Gluten-Free: Double-check that all your ingredients (like sambal paste) are certified gluten-free.
What to Serve with Laksa Soup?
While this soup is a complete meal on its own, a few extras never hurt:
- Roti or Naan: Perfect for dipping into the creamy, spicy broth.
- Fresh Salad: A tangy cucumber or mango salad is a great complement.
- Spring Rolls: Add some crunch and freshness to balance the soup’s richness.
- Chili Oil: A drizzle on top adds heat and an extra layer of flavor.
Frequently Asked Questions:
Is Laksa Soup spicy?
It has a nice kick, but you can easily adjust the heat by tweaking the number of chilies.
Can I make the laksa paste ahead of time?
Absolutely! It keeps in the fridge for up to a week, making weeknight dinners a breeze.
What if I can’t find dried Thai chilies?
You can use fresh chilies or even chili flakes as a substitute, but the flavor will be slightly different.
So, what do you think? Are you ready to dive into a bowl of creamy, spicy, totally irresistible Laksa Soup? I’d love to hear how you make it your own—drop a comment and let’s swap ideas!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
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Laksa Soup Recipe
Ingredients
Laksa Paste:
- 6 dried Thai chilies soaked in boiling water for 10 minutes
- 5 garlic cloves
- 3- inch piece of ginger peeled
- Zest and juice of 1 lime
- 6 –8 raw cashews
- 1 –2 fresh Thai red chilies or 1 Fresno chili
- 1 tbsp sambal chili paste
- 2 tbsp olive oil or canola oil
- 2 shallots coarsely chopped
Laksa Soup:
- 1 cup coconut milk
- 1 zucchini thinly sliced
- 2 tsp sugar adjust to taste
- ½ tsp salt adjust to taste
- ¼ lb tofu thinly sliced (mild, firm tofu, drained and patted dry)
- 2 cups vegetable stock
- 2 –3 tbsp lime juice adjust to taste
For Serving/Garnish:
- ½ lb rice noodles cooked
- ½ cucumber thinly sliced
- Fresh cilantro leaves chopped
- Lime wedges
Instructions
Prepare the Laksa Paste
- In a food processor, combine the soaked dried chilies (discard the soaking water), garlic, ginger, lime zest, cashews, fresh chili, sambal paste, olive oil, and shallots. Blend until a smooth paste forms. Transfer to a bowl. The paste can be stored in the refrigerator for up to one week.
Cook the Rice Noodles
- Bring a pot of water to a boil and cook the rice noodles according to the package instructions. Once cooked, drain the noodles and set them aside.
Sauté the Soup Base
- Heat a skillet over medium heat. Add 2 tablespoons of the prepared laksa paste and sauté for approximately 1 minute to enhance its flavor and cook off any rawness. Add the sliced zucchini (or other vegetables of your choice) and sauté until crisp-tender, ensuring the vegetables retain a slight bite.
Simmer the Broth
- Add the vegetable stock, coconut milk, sugar, salt, and lime juice to the skillet. Stir to combine and bring the mixture to a gentle boil. Allow the soup to simmer for 1–2 minutes, until it begins to thicken slightly. Taste the broth and adjust the salt, sugar, and lime juice as needed. Remove from heat.
Assemble and Serve
- Divide the cooked rice noodles evenly among four serving bowls. Ladle the hot broth and vegetables over the noodles, ensuring an equal distribution. Top each bowl with sliced tofu, cucumber, and fresh cilantro. Serve with lime wedges for an extra burst of flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
