15 Laksa Recipes for a Flavorful Feast

Heat vegetable oil in a large pot over medium heat. Add laksa paste and cook, stirring constantly, for 2 minutes until fragrant.

Pour in chicken broth and bring to a boil, scraping up any browned bits from the bottom.

Reduce heat to low and stir in coconut milk, brown sugar, and salt. Simmer gently for 15 minutes — do not boil vigorously or the coconut milk may curdle. (Tip: Low and slow keeps the broth creamy.)

While broth simmers, cook rice vermicelli according to package directions until tender. Drain and rinse under cold water to stop cooking; set aside.

In a separate skillet over medium-high heat, cook shrimp and chicken slices until shrimp are pink (about 3 minutes) and chicken is cooked through (5 minutes). (Tip: Pat proteins dry before cooking for better browning.)

Divide noodles among 4 bowls. Top with shrimp, chicken, and bean sprouts.

Ladle hot laksa broth over the noodles and toppings. Garnish with hard-boiled eggs, cilantro, fried shallots, and a lime wedge. (Tip: Squeeze lime just before eating to brighten the flavors.)

1 lb mackerel fillets (about 2 large)

6 cups water

2 tbsp tamarind paste

4 stalks lemongrass, bruised and cut into 2-inch pieces

2 inches galangal, sliced

6 shallots, roughly chopped

4 cloves garlic

3 tbsp sambal oelek (or other chili paste)

1 tsp shrimp paste (belacan)

2 tbsp fish sauce

1 tsp sugar

1 lb dried rice vermicelli (laksa noodles), prepared according to package

1 cup pineapple, cut into thin strips

1 cucumber, julienned

1 red onion, thinly sliced

1 cup fresh mint leaves

1 cup laksa leaves (or substitute Thai basil)

In a large pot, combine 6 cups water and mackerel fillets. Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes, until fish is cooked through.

Remove fish with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine-mesh sieve into a bowl; discard solids, then return liquid to the pot.

Once fish is cool enough to handle, flake the meat, discarding skin and bones. Set flaked fish aside.

Add tamarind paste to the pot with the strained broth and stir until dissolved. Bring to a gentle simmer over medium heat.

In a food processor, pulse lemongrass, galangal, shallots, garlic, sambal oelek, and shrimp paste until a coarse paste forms. (Tip: Add a splash of water if needed to keep the blade moving.)

Heat a skillet over medium heat and dry-fry the paste for 3-4 minutes, stirring constantly, until fragrant and slightly darkened. (Tip: This deepens the flavor—don't skip it!)

Transfer the fried paste to the pot with the tamarind broth. Stir in fish sauce and sugar. (Tip: Start with less fish sauce and adjust after simmering, as brands vary in saltiness.)

Simmer the broth uncovered over low heat for 30 minutes, stirring occasionally. The broth should reduce slightly and become fragrant.

While broth simmers, prepare the rice vermicelli according to package directions, then drain and rinse with cold water to stop cooking. Divide noodles among serving bowls.

Add the flaked fish to the simmering broth and cook for 2 more minutes to warm through.

Ladle hot broth and fish over the noodles. Top each bowl with pineapple, cucumber, red onion, mint, and laksa leaves. Serve immediately with extra sambal on the side.

Enjoy the bold interplay of sour, spicy, and savory—each spoonful is a trip to Penang.

10 dried red chilies, stemmed and seeded

6 shallots, peeled and roughly chopped

4 cloves garlic, peeled

2 stalks lemongrass, white part only, sliced

1 inch piece galangal, peeled and sliced

1 inch piece fresh turmeric, peeled and sliced

4 candlenuts (or macadamia nuts)

1 tablespoon belacan (shrimp paste)

3 cups chicken stock

1 can (13.5 oz) coconut milk

2 tablespoons fish sauce

1 teaspoon sugar

1/2 teaspoon salt

8 oz dried rice vermicelli

12 large shrimp, peeled and deveined

6 pieces tofu puffs, halved

2 hard-boiled eggs, halved

2 cups bean sprouts

1 cup laksa leaves (or cilantro), roughly chopped

Lime wedges for serving

Soak the dried chilies in hot water for 15 minutes until softened. Drain.

Toast the belacan in a dry wok over medium heat for 2 minutes, flipping once, until fragrant. Let cool.

In a food processor, combine soaked chilies, shallots, garlic, lemongrass, galangal, turmeric, candlenuts, and toasted belacan. Process until a smooth paste forms, adding 1-2 tablespoons water if needed.

Heat 2 tablespoons vegetable oil in a wok over medium-high heat. Add the laksa paste and cook, stirring constantly, for 5-7 minutes until the paste darkens and oil separates. (Tip: the paste should smell deeply aromatic, not raw.)

Pour in the chicken stock and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.

Add the coconut milk, fish sauce, sugar, and salt. Stir well. Simmer gently for 5 minutes—do not let it boil (Tip: boiling can curdle the coconut milk).

Meanwhile, cook the rice vermicelli according to package directions, then drain and rinse with cold water.

Blanch the shrimp in boiling water for 2 minutes until pink, then drain.

To serve, divide noodles among bowls. Ladle the hot broth over noodles. Top with shrimp, tofu puffs, eggs, bean sprouts, and laksa leaves. (Tip: arrange toppings neatly for a beautiful bowl.)

Serve immediately with lime wedges.

1 lb large shrimp, with heads on

3 tbsp vegetable oil

3 tbsp laksa paste

4 cups chicken broth

1 tbsp fish sauce

Juice of 1 lime

Fresh cilantro for garnish

Peel and devein the shrimp, reserving the shells and heads. Tip: Keeping the shells adds deep prawn flavor to the broth.

Heat the oil in a large pot over medium heat. Add the shrimp shells and heads and cook, stirring, for 5 minutes until pink and fragrant.

Add the laksa paste and cook for 2 minutes, stirring constantly, until very fragrant. Tip: Toasting the paste deepens its flavor.

Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes. Strain the broth through a fine-mesh sieve, discarding solids, and return the broth to the pot.

Stir in the coconut milk, fish sauce, sugar, and lime juice. Simmer for 5 minutes, stirring occasionally.

Meanwhile, cook the rice vermicelli according to package directions (usually 3–4 minutes in boiling water). Drain and rinse with cold water. Tip: Rinsing stops the cooking process and prevents sticking.

Add the shrimp to the simmering broth and cook for 2–3 minutes until pink and opaque.

To serve, divide the noodles among four bowls. Ladle the hot laksa over the noodles. Top each bowl with bean sprouts, half a hard-boiled egg, and fresh cilantro.

1 lb large raw shrimp, peeled and deveined

2 tbsp vegetable oil

4 tbsp laksa paste

3 cups chicken broth

1 can (13.5 oz) full-fat coconut milk

1 tbsp brown sugar

7 oz dried rice vermicelli noodles

1 red bell pepper, thinly sliced

1 cup bean sprouts

1/4 cup fresh cilantro leaves

1 lime, cut into wedges

Heat vegetable oil in a large pot over medium-high heat. Add the laksa paste and cook, stirring constantly, for 2 minutes until fragrant.

Pour in chicken broth and coconut milk. Add brown sugar and fish sauce. Bring to a boil, then reduce heat and simmer for 10 minutes to meld flavors.

While broth simmers, cook rice vermicelli according to package directions. Drain and set aside. (Tip: rinse with cold water to stop cooking and prevent sticking.)

Add the shrimp to the simmering broth. Cook for 2-3 minutes until pink and opaque. Do not overcook—shrimp turn rubbery.

To serve, divide noodles among bowls. Ladle hot laksa broth and shrimp over the top. Garnish with bell pepper slices, bean sprouts, cilantro, and a lime wedge. (Tip: squeeze lime just before eating for brightness.)

1 tbsp vegetable oil

1 lb boneless skinless chicken thighs, cut into bite-sized pieces

1 can (13.5 oz) light coconut milk

2 cups low-sodium chicken broth

4 oz rice noodles (flat)

2 tbsp fresh lime juice

Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5 minutes. (Tip: Don't overcrowd the pan; brown in batches if needed for better color.)

Reduce heat to medium, add laksa paste and stir for 1 minute until fragrant. (Tip: Cooking the paste briefly deepens its flavor, so don't skip this step.)

Pour in coconut milk and chicken broth, stirring to combine. Add fish sauce and brown sugar. Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally.

While the broth simmers, cook rice noodles according to package directions until just tender. Drain and rinse under cold water to stop cooking. (Tip: Rinsing removes excess starch and prevents noodles from clumping.)

Add sliced bell pepper to the broth and cook for 2 minutes until slightly softened.

Divide noodles among bowls, ladle hot laksa over the top. Top with bean sprouts, cilantro, and a generous squeeze of fresh lime juice.

1 whole fish head (about 2 lbs, preferably snapper or salmon)

2 tablespoons vegetable oil

4 tablespoons laksa paste

4 cups chicken or fish broth

2 tablespoons tamarind paste

2 stalks lemongrass, bruised

3 slices galangal

1 cup tofu puffs, halved

Fresh cilantro and lime wedges for garnish

Rinse the fish head under cold water, removing gills and any blood. Pat dry with paper towels.

Heat vegetable oil in a large pot over medium-high heat. Sear the fish head on both sides until golden, about 3 minutes per side. Remove and set aside. (Tip: Searing locks in flavor and keeps the fish from falling apart.)

In the same pot, reduce heat to medium and add laksa paste. Stir-fry for 2 minutes until fragrant and the oil separates.

Pour in broth and add coconut milk, tamarind paste, lemongrass, galangal, and sugar. Bring to a gentle boil, then reduce to a simmer.

Return the fish head to the pot. Simmer uncovered for 30 minutes, skimming any foam that rises. The broth will thicken slightly and deepen in flavor. (Tip: Don't rush the simmer—low and slow builds complexity.)

While the broth simmers, cook rice vermicelli according to package directions until tender. Drain and set aside.

After 30 minutes, add tofu puffs to the pot and cook for another 5 minutes. They will absorb some broth. Check seasoning—add salt if needed, but laksa paste is usually salty. (Tip: Taste the broth before adding salt; tamarind and paste provide enough.)

To serve, divide noodles among bowls. Ladle hot broth and a piece of fish head over each. Top with bean sprouts, cilantro, and a squeeze of lime.

3 cloves garlic

1 tbsp grated fresh ginger

2 tbsp red curry paste

1 tsp ground turmeric

1 tbsp soy sauce

1 tbsp lime juice

2 tbsp vegetable oil (divided)

2 cups vegetable broth

1 block (14 oz) extra-firm tofu

8 oz rice noodles (vermicelli)

1 lime (cut into wedges)

Press the tofu: wrap the block in paper towels or a clean kitchen towel, place a heavy object on top, and let sit for 10 minutes to remove excess moisture.

Cut the pressed tofu into 1-inch cubes. Set aside.

Make the laksa paste: in a small blender or food processor, combine the garlic, ginger, red curry paste, turmeric, soy sauce, lime juice, and 1 tablespoon of the vegetable oil. Blend until smooth.

In a large pot, heat the remaining 1 tablespoon oil over medium heat. Add the laksa paste and cook, stirring constantly, for 2 minutes until fragrant. (Tip: cooking the paste deepens the flavors.)

Pour in the coconut milk and vegetable broth, then add the cubed tofu and brown sugar. Bring to a gentle simmer, reduce heat to low, and cook for 15 minutes. (Tip: do not boil vigorously or the coconut milk may separate.)

While the laksa simmers, cook the rice noodles according to package directions – usually in boiling water for 3-4 minutes until tender but still chewy. Drain and rinse with cold water to stop cooking. (Tip: slightly undercook the noodles if they will sit in hot broth.)

To serve, divide the noodles among 4 bowls. Ladle the hot laksa broth and tofu over the noodles. Top each bowl with bean sprouts, cilantro, and a lime wedge for squeezing.

Enjoy immediately while the broth is hot and fragrant.

1 lb beef chuck, cut into 1-inch chunks

3 tablespoons laksa paste

4 cups beef broth

1 tablespoon brown sugar

1 lemongrass stalk, bruised

3 kaffir lime leaves

Heat vegetable oil in a large pot over medium-high heat until shimmering.

Sear beef chunks in batches without overcrowding, browning for 3-4 minutes per side; set aside.

Reduce heat to medium and add laksa paste; cook for 1 minute until fragrant, stirring constantly.

Pour in coconut milk and beef broth, scraping up browned bits from the bottom of the pot.

Stir in fish sauce, brown sugar, bruised lemongrass, and kaffir lime leaves until combined.

Return seared beef to the pot; bring to a boil, then reduce heat to low and simmer covered for 1 hour 15 minutes, or until beef is fork-tender.

Meanwhile, prepare rice noodles according to package directions; drain and set aside.

Remove lemongrass stalk and kaffir lime leaves from the laksa.

Taste the broth and adjust seasoning if needed (optional).

Divide cooked noodles among serving bowls; ladle hot laksa over the noodles.

Top with bean sprouts and fresh cilantro; serve with lime wedges for squeezing.

3 cups seafood stock

8 oz medium shrimp, peeled and deveined

8 oz firm white fish (such as cod), cut into bite-sized chunks

8 oz scallops

4 oz squid, sliced into rings

Bring a large pot of water to a boil for the noodles. Prepare a bowl of ice water.

In a large pot or Dutch oven, heat 2 tbsp vegetable oil over medium-high heat. Add 3 tbsp laksa paste and cook, stirring constantly, for 2 minutes until fragrant — this toasts the paste and deepens the flavor.

Pour in 1 can of coconut milk and 3 cups seafood stock. Stir well and bring to a gentle boil, then reduce heat to medium-low and simmer for 10 minutes to meld the flavors.

Meanwhile, cook the rice vermicelli according to package directions (usually 3-4 minutes) until just tender. Drain and rinse under cold water to stop cooking, then divide among four bowls.

While the broth simmers, add the fish chunks and scallops to the pot. Cook for 3 minutes, then add the shrimp and squid. Continue simmering for 2-3 minutes until shrimp are pink and squid is opaque — avoid overcooking seafood to keep it tender.

Season the broth with 2 tbsp fish sauce, 1 tbsp brown sugar, and 2 tbsp lime juice. Stir gently and taste; adjust with more fish sauce for saltiness or lime for acidity.

Place a handful of bean sprouts on top of the noodles in each bowl. Ladle the hot laksa broth and seafood over the sprouts — the heat will slightly wilt them. Garnish with fresh cilantro leaves.

Serve immediately with extra lime wedges if desired, encouraging diners to mix the noodles into the broth.

3 tbsp laksa paste (store-bought)

1 lb boneless skinless chicken thighs

2 cups sliced cremini mushrooms

1 red bell pepper, sliced

1 cup frozen peas

8 oz rice noodles

Fresh cilantro leaves

Lime wedges

Sriracha or chili oil (optional)

In a large skillet, heat 1 tbsp vegetable oil over medium-high heat. Sear the chicken thighs for 2-3 minutes per side until browned. (Tip: Searing adds deep flavor that slow cooking alone can't match.)

Transfer the chicken to a 6-quart slow cooker. Add the laksa paste, coconut milk, chicken broth, sliced mushrooms, and bell pepper. Stir to combine.

Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and shreds easily.

About 15 minutes before serving, shred the chicken with two forks right in the slow cooker. Stir in the fish sauce, brown sugar, and frozen peas. (Tip: Add frozen peas at the end to keep them bright green and tender-crisp.)

Meanwhile, cook the rice noodles according to package directions; drain well.

Serve the laksa stew over the noodles, garnished with cilantro and a squeeze of lime. Pass sriracha at the table for extra heat.

1/4 cup laksa paste

2 tablespoons honey

2 tablespoons soy sauce

1 tablespoon lime juice

1 tablespoon vegetable oil

4 (6 oz) salmon fillets

Salt and pepper to taste

1 tablespoon sesame seeds (optional)

Preheat grill to medium-high heat (about 400°F). Tip: clean grates and oil them to prevent sticking.

In a small bowl, whisk together laksa paste, honey, soy sauce, lime juice, and vegetable oil until smooth.

Pat salmon fillets dry with paper towels, then season lightly with salt and pepper.

Brush the glaze generously over both sides of each salmon fillet. Tip: reserve some glaze for basting.

Place salmon skin-side down on the preheated grill. Cook for 4 minutes.

Flip salmon carefully and brush with reserved glaze. Cook for another 3-4 minutes for medium doneness (internal temp 135°F). Tip: use a fish spatula for easy flipping.

Remove salmon from grill and let rest for 2 minutes. Sprinkle with sesame seeds if desired.

Serve immediately with rice or a fresh salad.

1 tsp fish sauce

1/2 tsp turmeric powder

1 package (14 oz) udon noodles (fresh or frozen)

1/2 red bell pepper, sliced

1 cup snow peas

2 green onions, sliced

1/2 cup bean sprouts

Bring a large pot of water to a boil. Cook the udon noodles according to package directions until just tender, about 2-3 minutes for fresh or 1 minute for frozen. Drain and rinse under cold water to stop cooking; toss with 1 teaspoon of oil to prevent sticking. (Tip: Don’t overcook—chewy noodles are key for stir-fry.)

In a small bowl, whisk together the laksa paste, coconut milk, brown sugar, soy sauce, fish sauce, and turmeric until smooth. Set the sauce aside.

Heat a wok or large skillet over high heat until smoking. Add the remaining vegetable oil and swirl to coat. (Tip: High heat ensures the veggies stay crisp and the sauce doesn’t become watery.)

Add the red bell pepper and snow peas. Stir-fry for 1 minute until bright but still crunchy.

Add the cooked udon noodles and the laksa sauce. Toss constantly with tongs for 2-3 minutes until the sauce thickens and coats every noodle. (Tip: If the sauce seems too thick, add a splash of water or coconut milk.)

Fold in the green onions and bean sprouts. Cook for 30 seconds—they should stay slightly fresh.

Remove from heat. Squeeze lime wedges over the noodles and garnish with cilantro.

1 shallot, peeled

3 cloves garlic, peeled

1 inch fresh ginger, peeled

1 stalk lemongrass, trimmed and chopped

2 tbsp sambal oelek (or to heat preference)

1 tsp ground coriander

4 cups low-sodium chicken broth

1 (14 oz) can full-fat coconut milk

8 oz dried rice vermicelli noodles

1/2 cup fresh cilantro leaves

1 red chili, sliced (optional)

Turn the Instant Pot to sauté mode (high). Add vegetable oil and let it heat for 1 minute.

While the pot heats, roughly chop shallot, garlic, ginger, and lemongrass – this will go into a blender for the laksa paste.

Add the chopped aromatics to the pot and cook, stirring occasionally, for 2 minutes until fragrant.

Transfer the sautéed aromatics to a blender along with sambal oelek, turmeric, and coriander. Add 2 tablespoons of water and blend into a smooth paste. (Tip: If your blender struggles, add a little more water splash by splash.)

Return the paste to the Instant Pot and cook on sauté mode for 2 minutes, stirring constantly to avoid sticking. This step deepens the flavor.

Add the chicken thighs, chicken broth, coconut milk, fish sauce, and brown sugar. Stir to combine. (Tip: Use full-fat coconut milk for the richest texture – light coconut milk may make the broth thin.)

Close the lid, set the valve to sealing, and cook on manual high pressure for 10 minutes.

While the soup cooks, prepare the rice vermicelli according to package directions – usually soaking in hot water until tender, then drain. Do not overcook; they will soften more in the broth.

After the cook time, perform a quick release of the pressure. Open the lid carefully.

Remove the chicken thighs to a cutting board and shred them using two forks.

Stir the shredded chicken back into the soup. Taste and adjust seasoning with more fish sauce or brown sugar if desired.

Divide the rice noodles among four bowls. Ladle the hot laksa soup over the noodles.

Top with bean sprouts, cilantro, green onions, a squeeze of lime, and sliced chili if using. Serve immediately. (Tip: For extra freshness, add bean sprouts just before eating so they stay crunchy.)

1 tbsp laksa paste

1 tsp brown sugar

1/2 lb cooked shrimp, peeled

1 cup cucumber, julienned

1/4 cup fresh cilantro, chopped

1/4 cup fresh mint, chopped

1/4 cup roasted peanuts, crushed

Cook rice vermicelli according to package directions until al dente; drain and rinse under cold water to stop cooking and cool the noodles. Set aside to chill.

In a small bowl, whisk together laksa paste, coconut milk, fish sauce, lime juice, and brown sugar until smooth. Pro tip: Make this dressing ahead of time and refrigerate for quicker assembly.

In a large bowl, combine chilled noodles, shrimp, cucumber, bean sprouts, cilantro, mint, and green onions.

Pour the dressing over the salad and toss gently to coat evenly. For deeper flavor, let the salad rest in the fridge for 15 minutes before serving.

Top with crushed peanuts and serve immediately.