If you’ve ever craved a big, comforting bowl of laksa but felt overwhelmed by the ingredient list – this version is for you. It’s fast, flavourful, and made with a few smart shortcuts (hello, store-bought laksa paste!!!!) that get dinner on the table in under 45 minutes.
It starts with a punchy base: laksa paste gently fried to release its aromatics, then simmered with rich coconut milk and stock to create that signature creamy broth. It’s warming, fragrant, and packed with depth—all in under 30 minutes. Whether you’re new to laksa or just want something simpler to make at home, this is the glow-up weeknight soup that proves fast food can still taste slow-cooked.
What makes this laksa extra weeknight-friendly is its flexibility. You can keep it as simple or as loaded as you like. I usually go for a mix of prawns and shredded chicken, with some tofu puffs to soak up all that gorgeous broth. Toss in a handful of fresh herbs and a squeeze of lime, and it’s chef’s kiss.
Laksa Noodle Soup
Ingredients
- 2 tbsp laksa paste,
- 2 lemongrass stalks, (optional)
- 1 tsp garlic, minced
- 400ml coconut milk
- 500ml chicken or veggie stock
- 200g vermicelli or egg noodles, cooked and drained
Toppings:
- 100g prawns, cooked (hot water for 1-2 minutes)
- 2 chicken thighs, cooked (hot water for 6-8 minutes) and shredded
- 4-6 tofu puffs, cut into halves
- 4-6 fish balls, cut into halves
- bean sprouts, coriander, spring onion, lime, chilli
Instructions
- In a large saucepan, heat a little oil, sauté garlic until fragrant, add the laksa paste for 1–2 minutes until fragrant and add lemongrass stalks (optional). Pour in the coconut milk and stock, bring to a gentle simmer.
- Add noodles, meat toppings (cooked prawns, shredded chicken, tofu puffs and fish balls), ladle hot soup and garnish with herbs and lime.
