Laksa Noodle Soup: The Ultimate Guide to Making Authentic Malaysian Laksa

Make the Laksa Paste: Drain the soaked dried red chilies. In a food processor or blender, combine the soaked dried chilies, fresh red chilies, shallots, garlic, galangal, ginger, turmeric, lemongrass, ground coriander, ground cumin, ground turmeric, and toasted shrimp paste. Add the 1/4 cup of vegetable oil. Blend until you have a smooth paste, scraping down the sides as needed. Taste and adjust seasoning if needed.

Cook the Laksa Soup: Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes.

Add the laksa paste to the pot and cook, stirring constantly, for about 5-7 minutes, or until fragrant and the oil separates from the paste.

Pour in the chicken broth, coconut milk, and water. Stir well and bring to a simmer.

Add the fish sauce, sugar, salt, and white pepper. Stir well and taste the soup. Adjust the seasoning to your liking.

Reduce the heat to low and simmer the soup for at least 30 minutes, or longer for a richer flavor. Stir occasionally.

Just before serving, stir in the juice of 1 lime.

Prepare Noodles and Toppings: Cook the rice noodles according to package directions. Cook the shrimp, peel, and devein. Halve the fried tofu puffs. Wash and dry the bean sprouts, mint, and cilantro. Halve the hard-boiled eggs.

Assemble and Serve: Divide the cooked rice noodles among bowls. Arrange the shrimp, tofu puffs, bean sprouts, mint, cilantro, and hard-boiled eggs on top of the noodles. Ladle the hot laksa soup over the noodles and toppings. Garnish with lime wedges and sambal oelek or chili oil, if desired. Serve immediately.