Laksa (Coconut Curry Soup with Rice Noodles)
This Laksa is better than any restaurant loaded with juicy chicken, shrimp and noodles in a warm, fragrant creamy coconut curry broth. This from-scratch Laksa is creamy, fresh and vibrant bursting with warm, comforting layers of flavors and textures. The aromatic coconut broth is infused with red curry, shallots, lemongrass, ginger, garlic, lime and Chili Sauce all topped with fresh sprouts, cilantro and lime.  This Laksa also reheats and freezes beautifully for an easy dinner any night of the week.
Servings Prep Time
6servings 15minutes
Cook Time
Servings Prep Time
6servings 15minutes
Cook Time
top view of a bowl of laksa soup with noodles, chicken and shrimp
Laksa Paste
  • 6oz. shallotspeeled and halved (3-4 medium shallots)
  • 4-6 garlic clovespeeled
  • 2-4tablespoons Thai red curry pastesee notes
  • 2 lemon grass stalkstrimmed to the bottom 6 inches, dry outer layers discarded, roughly chopped
  • one 2-inch piece of gingerpeeled
  • 8 raw cashews or macadamia nutsoptional
  • 2teaspoons ground turmeric
  • 1teaspoon ground cumin
  • stems of one bunch of cilantro(save leaves for garnish)
  • 2tablespoons Vegetable oil
  • Peanut or vegetable oil
  • 1 1/4pounds chicken thighstrimmed
  • 4cups low sodium chicken broth
  • 2 14 oz. cans quality coconut milk(I love Chakoah)
  • 1tablespoon cornstarchoptional
  • 2tablespoons low sodium soy sauce
  • 2tablespoons fish saucedivided
  • 2tablespoons lime juiceplus more to taste
  • 2tablespoons brown sugar
  • 1teaspoon dried basil
  • 1 bay leaf
  • 2-4tablespoons chili pastedivided, like Sambal Oelek
  • 7oz. 1/4-inch wide rice noodles/rice stick noodles
  • 1pound jumbo shrimppeeled, deveined
  • Bean Sprouts
  • julienned cucumbers
  • Asian chili paste
  • chopped cilantro
  • lime juice
  • Hard boiled eggs, halved
  • Asian chili paste
  1. Prepare noodles according to package directions. Drain and toss with a little oil to keep them from sticking. Set aside.
  2. Add Laska Paste ingredients to your food processor and process until smooth, scraping sides down several times. Set aside.
  3. Heat 1 tablespoon oil in a large Dutch oven/soup pot over medium-high heat. Add shrimp in a single layer and cook for approximately 2 minutes, or until seared, then flip over and cook just until shrimp are cooked through. Remove tails and add shrimp to a bowl. Toss cooked shrimp with 1 tablespoon fish sauce and 1 tablespoon Asian chili paste. Set aside.
  4. Add Laska Paste and sauté for 2 minutes. Add chicken and 3 cups coconut milk (eyeball it). Whisk remaining coconut milk with cornstarch and add to pot followed by chicken broth, 1 tablespoon fish sauce, soy sauce, lime juice, brown sugar, basil, and bay leaf. Bring to a boil then reduce heat to medium-low and gently simmer for 5-10 minutes, just until chicken is tender enough to easily shred.
  5. When chicken is tender, remove to a cutting board and let rest for 5 minutes before shredding. Meanwhile, cover soup, and reduce to a gentle simmer for 10 minutes, stirring occasionally and replacing lid. This is a great time to prep your toppings.
  6. Stir in shredded chicken and cooked shrimp followed by 1-3 tablespoons chili sauce to taste. Add additional lime juice to taste for tangier (or individuals can add to their own bowls). Add additional fish sauce to taste (1 teaspoon at a time) for saltier.
  7. Divide noodles between 4-6 bowls then spoon soup over noodles. Garnish individual bowls with desired toppings.