Laksa: Noodles in Spiced Coconut Broth
Recipe Type: Main
Cuisine: Malaysian, Vegetarian
Serves: 2 servings
A yummy, spicy coconut soup served with noodles and other toppings. You can find Laksa in Malaysian, Singaporean and Indonesian cuisine.
For Laksa Paste
  • 1 medium red onion, roughly diced
  • 2 to 3 cloves garlic
  • 2 tsp galangal or ginger, grated
  • ½ tsp fresh turmeric, can be substituted with equal amount of ground turmeric
  • 1 stalk lemongrass, chopped
  • 2 large fresh red chilies, pith and seeds removed
  • 4 to 6 dried red chilies, soaked in hot water for an hour
  • salt
For Laksa
  • 1 can (400 ml ) coconut milk
  • ½ can (200 ml) water
  • laksa paste (the entire quantity from the recipe above)
  • 1 cup Tofu, cubed
  • 4 to 5 oyster or button mushrooms
  • ½ cup rice vermicelli, cooked
  • ½ cup egg noodles, cooked
  • 1 green onion, chopped
  • 2 tbsp vegetable oil
  • handful of sprouts
  • handful of cilantro
  • 2 to 4 lemon wedges
  • fried shallots or small onions
For Laksa Paste
  1. Place all the ingredients in a blender and make a smooth puree. Add a bout a tablespoon of water if the mixture is too thick.
For Laksa
  1. Heat oil in a large wok.
  2. Add laksa paste to it and cook for about 5 to 8 minutes or till you start seeing oil being separated from the paste.
  3. Pour in coconut milk and water. Stir to mix well.
  4. Add tofu and simmer for about 8 to 10 minutes.
  5. While the soup simmers, stir fry the mushrooms in little oil.
  6. In a soup bowl place both type of noodles. Top it with stir fried mushrooms.
  7. Pour the soup with some tofu pieces int eh bowl.
  8. Top the laksa with cilantro leaves, sprouts, green onion, fried onions and a squeeze of lemon.
  9. Enjoy the soup while its hot.
Recipe by Honest Cooking at