Go Back
–+ servings
Southeast Asian Aromatic Laksa

Southeast Asian Aromatic Laksa for Ultimate Comfort Food

Savor the rich flavors of Southeast Asian Aromatic Laksa, a comforting soup that brings warmth and joy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Southeast Asian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 1.5 liters chicken or seafood stock Substitute with vegetable stock for vegetarian option.
  • 1 cup coconut milk Essential for richness.
For the Noodles
  • 1 kg egg noodles or rice vermicelli Opt for rice noodles for gluten-free.
For the Protein
  • 1 kg seafood (shrimp, fish cakes, crabmeat, fish fillets) or tofu Tofu makes it vegetarian-friendly.
For the Laksa Paste
  • 2 tablespoons coriander seeds Ground coriander can be an alternative.
  • 2 large red chilies Adjust based on spice tolerance.
  • 2 small green chilies Optional for heat.
  • 1/2 stalk lemongrass (chopped) Fresh is best.
  • 2 stalks lemongrass (for broth) Tied in a knot.
  • 8 segments garlic Can substitute with garlic powder.
  • 8 shallots Yellow onions can substitute.
  • 1/2-1 inch fresh ginger Dried ginger can be used.
  • 1/2-1 inch fresh turmeric Use ground if fresh isn’t available.
  • 1/2-1 inch galangal Ginger with a touch of black pepper can substitute.
  • 2 candlenuts Macadamia nuts can substitute.
  • 1 tablespoon shrimp paste Omit for vegetarian version.
  • 1 tablespoon sesame oil Use other mild oils if needed.
For Garnishing
  • 3 leaves fresh basil Thai basil preferred.
  • bean sprouts
  • cilantro
  • spring onions
  • crispy onions
  • cucumber slices
  • hard-boiled eggs

Equipment

  • Large saucepan
  • food processor or mortar and pestle

Method
 

Step-by-Step Instructions for Southeast Asian Aromatic Laksa
  1. Begin by boiling your seafood in salted water for about 3–5 minutes until opaque or deep-fry the tofu until golden brown, roughly 4–5 minutes. Drain excess water.
  2. In a food processor or mortar and pestle, blend together coriander seeds, red and green chilies, chopped lemongrass, garlic segments, shallots, ginger, turmeric, galangal, candlenuts, and shrimp paste until smooth.
  3. Heat sesame oil in a large saucepan over medium heat. Add the laksa paste and remaining stalks of lemongrass. Stir-fry for 2–3 minutes until fragrant.
  4. Add previously prepared protein and pour in chicken or seafood stock. Bring to a gentle simmer over low heat for 10 minutes.
  5. Stir in coconut milk and cook for an additional 5 minutes without boiling.
  6. Prepare egg noodles or rice vermicelli according to package instructions. Drain and toss with sesame oil.
  7. In deep bowls, place cooked noodles, ladle the warm laksa broth over top, and garnish with bean sprouts, cilantro, spring onions, crispy onions, cucumber slices, and halved hard-boiled eggs.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Using a mortar and pestle enhances the laksa paste aroma. Store leftovers and enjoy later for optimal flavor.

Tried this recipe?

Let us know how it was!