Laksa Lemak
A creamy Malaysian noodle soup with coconut broth, rice noodles, shrimp, tofu puffs, herbs, and sambal.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Soak or cook rice noodles according to package directions.
- 2
Fry laksa paste in a pot until aromatic.
- 3
Add stock and coconut milk, then simmer gently.
- 4
Cook shrimp in the broth until just opaque.
- 5
Serve noodles with broth, tofu puffs, sprouts, herbs, sambal, and lime.
Cook notes
Tips
Frying the paste first gives the broth a deeper flavor.
Keep the broth at a gentle simmer after adding coconut milk.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store broth and noodles separately for up to 3 days.
- Reheat broth gently and add fresh sprouts and herbs after warming.
Substitutions
- Use chicken, tofu, or mushrooms instead of shrimp.
- Use wheat noodles if rice noodles are unavailable.
What to Serve With
- Serve with lime wedges, sambal, and extra herbs.
- Add a small cucumber salad to cool the spice.
Common Mistakes
- Do not boil shrimp for too long or they will turn rubbery.
- Do not store noodles in broth because they absorb liquid and soften.
Recipe FAQ
Can I use store-bought laksa paste?
Yes. Store-bought paste keeps this recipe approachable and works well when fried before simmering.
Can laksa be made vegetarian?
Yes. Use vegetable stock, tofu, mushrooms, and soy sauce instead of shrimp and fish-based seasoning.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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