Name: Laksa Noodle Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups (500 ml) chicken stock; 1 cup (250 ml) water; 3 chicken drumsticks; 1 ½ tbsp oil; 2 garlic cloves, minced; 2 cm (4/5″) ginger, grated; 1 lemongrass stalk, white part grated; 2 bird’s eye chilies, chopped; ½ cup (135 g) laksa paste; 1 can (400 ml) coconut milk; 2 tsp fish sauce (or soy sauce); 50 g (1.5 oz) dried vermicelli noodles; 100 g (3.5 oz) hokkien noodles (optional); 80 g (2.5 oz) bean sprouts; 80 g (2.5 oz) tofu puffs, halved; ½ tsp white sugar; 1 ½ tsp light soy sauce; ½ garlic clove, minced; 1 ½ tsp laksa paste; 1 tbsp Sriracha; 1 tbsp jarred chili paste; 1 tbsp vegetable oil; Fresh cilantro; Lime wedges; Crispy fried shallots (optional); Sliced red chili (optional)

Description

A rich and aromatic Laksa Noodle Soup made with tender chicken, coconut milk, fragrant laksa paste, and fresh herbs. This easy homemade version delivers restaurant-quality flavor in under an hour.

Ingredients

Chicken Stock

2 cups (500 ml) chicken stock
1 cup (250 ml) water
3 chicken drumsticks

Laksa Broth

1 ½ tbsp oil
2 garlic cloves, minced
2 cm (4/5″) ginger, grated
1 lemongrass stalk, white part grated
2 bird’s eye chilies, chopped
½ cup (135 g) laksa paste
1 can (400 ml) coconut milk
2 tsp fish sauce (or soy sauce)

Noodles + Toppings

50 g (1.5 oz) dried vermicelli noodles
100 g (3.5 oz) hokkien noodles (optional)
80 g (2.5 oz) bean sprouts
80 g (2.5 oz) tofu puffs, halved

Laksa Chili Sauce

½ tsp white sugar
1 ½ tsp light soy sauce
½ garlic clove, minced
1 ½ tsp laksa paste
1 tbsp Sriracha
1 tbsp jarred chili paste
1 tbsp vegetable oil

Garnishes

Fresh cilantro
Lime wedges
Crispy fried shallots (optional)
Sliced red chili (optional)

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Instructions

Make the chicken stock: Add chicken stock, water, and chicken drumsticks to a pot. Simmer 25–30 minutes until cooked through. Remove chicken, shred, and reserve broth.
Build the broth: Heat oil in a pot. Add garlic, ginger, lemongrass, and chilies. Cook 1 minute. Stir in laksa paste and cook 2 minutes. Pour in reserved stock, coconut milk, and fish sauce. Simmer 5–10 minutes.
Prepare the noodles: Soak vermicelli in hot water until softened. Loosen hokkien noodles in warm water. Drain both.
Add toppings: Add tofu puffs and bean sprouts to the simmering broth for 1–2 minutes.
Assemble: Place both noodles into bowls. Top with shredded chicken, tofu puffs, and sprouts. Ladle hot broth over the top.
Add chili sauce: Mix chili sauce ingredients in a bowl and spoon desired amount onto each serving.
Garnish and serve: Add cilantro, lime, fried shallots, and extra chili slices. Serve immediately.

Notes

Use full-fat coconut milk for the richest broth.
If you prefer a milder soup, remove the seeds from bird’s eye chilies.
Soaking noodles separately ensures they don’t overcook in the broth.
Substitute tofu or mushrooms for a vegetarian version.
Add more laksa paste for a stronger, spicier flavor.
Freeze leftover broth without noodles for easy meal prep.

Prep Time: 20 minutes
Cook Time: 30 minutes