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Laksa Recipes

Laksa Variations: Exploring Different Laksa Recipes and Techniques for This Classic Southeast Asian Dish

Laksa is a delicious and aromatic noodle soup that hails from Southeast Asia, specifically Malaysia and Singapore. It's a spicy and fragrant dish that combines rich coconut milk, tangy tamarind, and an array of spices and herbs to create a flavorful broth.

Traditionally, laksa is made with rice noodles and a variety of toppings such as shrimp, tofu, bean sprouts, and hard-boiled eggs. With its complex blend of flavors and textures, laksa is a popular and comforting dish that is perfect for any occasion.

Laksa Recipes

What is Laksa?

Laksa is a popular spicy noodle soup dish that originated in Southeast Asia, particularly in Malaysia, Singapore, and Indonesia.

The dish typically consists of rice noodles served in a flavorful and aromatic broth made with a blend of spices and herbs, including lemongrass, galangal, chili, turmeric, and sometimes shrimp paste.

The broth is often enriched with coconut milk to give it a rich and creamy texture.

The soup is usually served with a variety of toppings, such as shrimp, fish cakes, tofu puffs, sliced chicken, bean sprouts, and fresh herbs.

There are many different varieties of laksa, each with its unique blend of ingredients and flavor profile. Laksa is a beloved dish across Southeast Asia and has gained popularity worldwide as well.

 

Step-by-Step Recipes to Make Different Laksa

Curry Laksa

Ingredients:

  • 500g dried rice vermicelli noodles
  • 1kg chicken thighs, boneless and skinless, cut into bite-size pieces
  • 500g shrimp, peeled and deveined
  • 4 cups chicken broth
  • 2 cups coconut milk
  • 2 tablespoons curry powder
  • 2 tablespoons vegetable oil
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon tamarind paste
  • 1 stalk lemongrass, bruised
  • 3 kaffir lime leaves
  • 1 cup bean sprouts
  • 1 cup sliced tofu puffs
  • 1 cup sliced cucumber
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped scallions
  • 1 lime, cut into wedges

Instructions:

  1. Soak the dried rice vermicelli noodles in hot water for about 10-15 minutes, or until they are softened. Drain and set aside.

  2. Heat the vegetable oil in a large pot over medium-high heat. Add the curry powder and cook for about 1 minute, stirring constantly.

  3. Add the chicken to the pot and cook for about 5-7 minutes, or until it's no longer pink. Add the shrimp and cook for another 2-3 minutes, or until they turn pink.

  4. Pour in the chicken broth and coconut milk, and stir to combine. Add the sugar, fish sauce, tamarind paste, lemongrass, and kaffir lime leaves.

  5. Bring the soup to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the flavors are well combined.

  6. Add the bean sprouts and tofu puffs to the pot, and cook for another 2-3 minutes, or until they are tender.

  7. To serve, divide the rice vermicelli noodles among 4-6 serving bowls. Ladle the curry laksa soup over the noodles. Top each bowl with sliced cucumber, chopped cilantro, and scallions. Serve with lime wedges on the side.

 

Enjoy your delicious and comforting bowl of Curry Laksa!

 

Asam Laksa

Ingredients:

  • 500g thick rice noodles
  • 1kg mackerel fish, cut into chunks
  • 4 cups water
  • 2 cups tamarind juice (made from 50g tamarind pulp mixed with 2 cups of water)
  • 1/2 cup dried shrimp, soaked in hot water for 10 minutes
  • 3 stalks lemongrass, bruised
  • 3-4 dried chili peppers, soaked in hot water for 10 minutes
  • 2 tablespoons shrimp paste
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 cup bean sprouts
  • 1/2 cup sliced red onions
  • 1/2 cup sliced cucumber
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions:

  1. Soak the thick rice noodles in hot water for about 10-15 minutes, or until they are softened. Drain and set aside.

  2. Boil the mackerel fish chunks in 4 cups of water for about 10-15 minutes, or until the fish is cooked through. Remove the fish from the water and set it aside.

  3. In a blender or food processor, blend the soaked dried shrimp, lemongrass, soaked chili peppers, and shrimp paste with a small amount of water to make a paste.

  4. Strain the blended paste through a sieve to remove any solids. Add the tamarind juice, sugar, and salt to the fish stock, and then add the blended paste to the pot. Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the flavors are well combined.

  5. To assemble the laksa, place some of the rice noodles in a serving bowl. Add a few pieces of the cooked mackerel fish, bean sprouts, sliced red onions, and sliced cucumber on top of the noodles. Ladle the hot soup over the ingredients.

  6. Garnish each bowl with chopped fresh mint leaves and cilantro. Serve with lime wedges on the side.

 

Enjoy your tangy and flavorful bowl of Asam Laksa!

 

Sarawak Laksa

Ingredients:

  • 500g thick rice noodles
  • 500g cooked prawns, peeled and deveined
  • 4 cups chicken broth
  • 2 cups coconut milk
  • 2 tablespoons sambal belacan (Malaysian chili paste)
  • 2 tablespoons vegetable oil
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 tablespoon tamarind paste
  • 1 stalk lemongrass, bruised
  • 3 kaffir lime leaves
  • 1 cup bean sprouts
  • 1 cup sliced boiled chicken breast
  • 1 cup sliced cucumber
  • 1/2 cup chopped fresh coriander
  • 1/2 cup chopped scallions
  • 1 lime, cut into wedges

Instructions:

  1. Soak the thick rice noodles in hot water for about 10-15 minutes, or until they are softened. Drain and set aside.

  2. Heat the vegetable oil in a large pot over medium-high heat. Add the sambal belacan and cook for about 1 minute, stirring constantly.

  3. Add the prawns to the pot and cook for about 2-3 minutes, or until they turn pink.

  4. Pour in the chicken broth and coconut milk, and stir to combine. Add the sugar, salt, tamarind paste, lemongrass, and kaffir lime leaves. Bring the soup to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the flavors are well combined.

  5. Add the bean sprouts and sliced boiled chicken breast to the pot, and cook for another 2-3 minutes, or until they are heated through.

  6. To serve, divide the rice vermicelli noodles among 4-6 serving bowls. Ladle the Sarawak Laksa soup over the noodles. Top each bowl with sliced cucumber, chopped coriander, and scallions. Serve with lime wedges on the side.

 

Enjoy your delicious and fragrant bowl of Sarawak Laksa!

 

Nyonya Laksa

Ingredients:

  • 500g thick rice noodles
  • 500g cooked chicken, shredded
  • 4 cups chicken broth
  • 1 cup coconut milk
  • 1/2 cup dried shrimp, soaked in hot water for 10 minutes
  • 1/2 cup candlenuts (or macadamia nuts), soaked in hot water for 10 minutes
  • 1/2 cup shallots, chopped
  • 3-4 dried chili peppers, soaked in hot water for 10 minutes
  • 2 tablespoons belacan (dried shrimp paste)
  • 2 tablespoons vegetable oil
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 cup bean sprouts
  • 1/2 cup sliced red onions
  • 1/2 cup sliced cucumber
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions:

  1. Soak the thick rice noodles in hot water for about 10-15 minutes, or until they are softened. Drain and set aside.

  2. In a blender or food processor, blend the soaked dried shrimp, candlenuts, shallots, soaked chili peppers, and belacan with a small amount of water to make a paste.

  3. Heat the vegetable oil in a large pot over medium-high heat. Add the paste and cook for about 2-3 minutes, stirring constantly.

  4. Pour in the chicken broth and coconut milk, and stir to combine. Add the sugar, salt, and bring the soup to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the flavors are well combined.

  5. To assemble the laksa, place some of the rice noodles in a serving bowl. Add a few pieces of the cooked chicken, bean sprouts, sliced red onions, and sliced cucumber on top of the noodles. Ladle the hot soup over the ingredients.

  6. Garnish each bowl with chopped fresh mint leaves and cilantro. Serve with lime wedges on the side.

 

Enjoy your creamy and spicy bowl of Nyonya Laksa!

 

Johor Laksa

Ingredients:

  • 500g spaghetti or linguine
  • 500g cooked mackerel, shredded
  • 4 cups fish stock
  • 2 cups coconut milk
  • 1/2 cup dried shrimp, soaked in hot water for 10 minutes
  • 1/2 cup shallots, chopped
  • 3-4 dried chili peppers, soaked in hot water for 10 minutes
  • 2 tablespoons belacan (dried shrimp paste)
  • 2 tablespoons vegetable oil
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 cup bean sprouts
  • 1 cup sliced cucumber
  • 1/2 cup sliced red onions
  • 1/2 cup chopped fresh coriander
  • 1 lime, cut into wedges

Instructions:

  1. Cook the spaghetti or linguine according to package instructions. Drain and set aside.

  2. In a blender or food processor, blend the soaked dried shrimp, shallots, soaked chili peppers, and belacan with a small amount of water to make a paste.

  3. Heat the vegetable oil in a large pot over medium-high heat. Add the paste and cook for about 2-3 minutes, stirring constantly.

  4. Pour in the fish stock and coconut milk, and stir to combine. Add the sugar, salt, and bring the soup to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the flavors are well combined.

  5. To assemble the laksa, place some of the cooked spaghetti or linguine in a serving bowl. Add a few pieces of the cooked mackerel, bean sprouts, sliced cucumber, and sliced red onions on top of the noodles. Ladle the hot soup over the ingredients.

  6. Garnish each bowl with chopped fresh coriander. Serve with lime wedges on the side.

 

Enjoy your rich and flavorful bowl of Johor Laksa!

 

Penang Laksa

Ingredients:

  • 500g thick rice noodles
  • 500g cooked mackerel, shredded
  • 4 cups water
  • 1/2 cup tamarind paste, dissolved in 2 cups of water
  • 1/2 cup dried shrimp, soaked in hot water for 10 minutes
  • 1/2 cup shallots, chopped
  • 3-4 dried chili peppers, soaked in hot water for 10 minutes
  • 2 tablespoons belacan (dried shrimp paste)
  • 2 tablespoons vegetable oil
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 cup bean sprouts
  • 1/2 cup sliced red onions
  • 1/2 cup sliced cucumber
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions:

  • Soak the thick rice noodles in hot water for about 10-15 minutes, or until they are softened. Drain and set aside.

  • In a blender or food processor, blend the soaked dried shrimp, shallots, soaked chili peppers, and belacan with a small amount of water to make a paste.

  • Heat the vegetable oil in a large pot over medium-high heat. Add the paste and cook for about 2-3 minutes, stirring constantly.

  • Pour in the tamarind water and water, and stir to combine. Add the sugar, salt, and bring the soup to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the flavors are well combined.

  • To assemble the laksa, place some of the rice noodles in a serving bowl. Add a few pieces of the cooked mackerel, bean sprouts, sliced red onions, and sliced cucumber on top of the noodles. Ladle the hot soup over the ingredients.

  • Garnish each bowl with chopped fresh mint leaves and cilantro. Serve with lime wedges on the side.

 

Enjoy your tangy and sour bowl of Penang Laksa!


Katong Laksa

Katong Laksa, a spicy and creamy variation of laksa that is a famous dish in the Katong neighborhood of Singapore:

 

Ingredients:

  • 500g thick rice noodles
  • 500g cooked shrimp, peeled and deveined
  • 4 cups chicken stock
  • 2 cups coconut milk
  • 1/2 cup dried shrimp, soaked in hot water for 10 minutes
  • 1/2 cup shallots, chopped
  • 3-4 fresh chili peppers, chopped
  • 2 tablespoons belacan (dried shrimp paste)
  • 2 tablespoons vegetable oil
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 cup bean sprouts
  • 1/2 cup sliced red onions
  • 1/2 cup sliced cucumber
  • 1/2 cup chopped fresh laksa leaves (also known as Vietnamese mint)
  • 1 lime, cut into wedges

 

Instructions:

  1. Soak the thick rice noodles in hot water for about 10-15 minutes, or until they are softened. Drain and set aside.

  2. In a blender or food processor, blend the soaked dried shrimp, shallots, fresh chili peppers, and belacan with a small amount of water to make a paste.

  3. Heat the vegetable oil in a large pot over medium-high heat. Add the paste and cook for about 2-3 minutes, stirring constantly.

  4. Pour in the chicken stock and coconut milk, and stir to combine. Add the sugar, salt, and bring the soup to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the flavors are well combined.

  5. To assemble the laksa, place some of the rice noodles in a serving bowl. Add a few pieces of the cooked shrimp, bean sprouts, sliced red onions, and sliced cucumber on top of the noodles. Ladle the hot soup over the ingredients.

  6. Garnish each bowl with chopped fresh laksa leaves. Serve with lime wedges on the side.


Enjoy your spicy and creamy bowl of Katong Laksa!


Kelantan Laksa

Ingredients:

  • 500g thick rice noodles
  • 500g cooked fish (such as mackerel or catfish), shredded
  • 4 cups water
  • 1/2 cup tamarind paste, dissolved in 2 cups of water
  • 1/2 cup dried shrimp, soaked in hot water for 10 minutes
  • 1/2 cup shallots, chopped
  • 3-4 fresh chili peppers, chopped
  • 2 tablespoons belacan (dried shrimp paste)
  • 2 tablespoons vegetable oil
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 cup bean sprouts
  • 1/2 cup sliced red onions
  • 1/2 cup sliced cucumber
  • 1/2 cup chopped fresh laksa leaves (also known as Vietnamese mint)
  • 1 lime, cut into wedges

Instructions:

  1. Soak the thick rice noodles in hot water for about 10-15 minutes, or until they are softened. Drain and set aside.
  2. In a blender or food processor, blend the soaked dried shrimp, shallots, fresh chili peppers, and belacan with a small amount of water to make a paste.
  3. Heat the vegetable oil in a large pot over medium-high heat. Add the paste and cook for about 2-3 minutes, stirring constantly.
  4. Pour in the tamarind water and water, and stir to combine. Add the sugar, salt, and bring the soup to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the flavors are well combined.
  5. To assemble the laksa, place some of the rice noodles in a serving bowl. Add a few pieces of the cooked fish, bean sprouts, sliced red onions, and sliced cucumber on top of the noodles. Ladle the hot soup over the ingredients.
  6. Garnish each bowl with chopped fresh laksa leaves. Serve with lime wedges on the side.

 

Enjoy your spicy and flavorful bowl of Kelantan Laksa!

 

Thai Laksa

Ingredients:

  • 500g vermicelli rice noodles
  • 500g cooked chicken breast, shredded
  • 4 cups chicken broth
  • 2 cups coconut milk
  • 1/2 cup lemongrass, chopped
  • 1/2 cup galangal, chopped
  • 1/2 cup shallots, chopped
  • 3-4 fresh red chili peppers, chopped
  • 2 tablespoons shrimp paste
  • 2 tablespoons vegetable oil
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 cup bean sprouts
  • 1/2 cup sliced red onions
  • 1/2 cup sliced cucumber
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions:

  1. Soak the vermicelli rice noodles in hot water for about 10-15 minutes, or until they are softened. Drain and set aside.

  2. In a blender or food processor, blend the lemongrass, galangal, shallots, fresh red chili peppers, and shrimp paste with a small amount of water to make a paste.

  3. Heat the vegetable oil in a large pot over medium-high heat. Add the paste and cook for about 2-3 minutes, stirring constantly.

  4. Pour in the chicken broth and coconut milk, and stir to combine. Add the sugar, salt, and bring the soup to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the flavors are well combined.

  5. To assemble the laksa, place some of the vermicelli rice noodles in a serving bowl. Add a few pieces of the cooked chicken, bean sprouts, sliced red onions, and sliced cucumber on top of the noodles. Ladle the hot soup over the ingredients.

  6. Garnish each bowl with chopped fresh cilantro. Serve with lime wedges on the side.


Enjoy your spicy and aromatic bowl of Thai Laksa!

 

Singapore Laksa

Ingredients:

  • 500g thick rice noodles
  • 500g cooked shrimp, peeled and deveined
  • 4 cups chicken or vegetable broth
  • 2 cups coconut milk
  • 1/2 cup dried shrimp, soaked in hot water for 10 minutes
  • 1/2 cup shallots, chopped
  • 3-4 fresh red chili peppers, chopped
  • 2 tablespoons belacan (dried shrimp paste)
  • 2 tablespoons vegetable oil
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 cup bean sprouts
  • 1/2 cup sliced red onions
  • 1/2 cup sliced cucumber
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions:

  1. Soak the thick rice noodles in hot water for about 10-15 minutes, or until they are softened. Drain and set aside.

  2. In a blender or food processor, blend the soaked dried shrimp, shallots, and fresh red chili peppers with a small amount of water to make a paste.

  3. Heat the vegetable oil in a large pot over medium-high heat. Add the paste and belacan, and cook for about 2-3 minutes, stirring constantly.

  4. Pour in the chicken or vegetable broth and coconut milk, and stir to combine. Add the sugar, salt, and bring the soup to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the flavors are well combined.

  5. To assemble the laksa, place some of the rice noodles in a serving bowl. Add a few pieces of the cooked shrimp, bean sprouts, sliced red onions, and sliced cucumber on top of the noodles. Ladle the hot soup over the ingredients.

  6. Garnish each bowl with chopped fresh cilantro. Serve with lime wedges on the side.


Enjoy your creamy and mildly spicy bowl of Singapore Laksa!

 

What are the tips when making laksa? 

5 tips to keep in mind when making laksa:

1. Use fresh ingredients

Laksa is a dish that relies heavily on the use of fresh ingredients to create its rich and complex flavors. Whenever possible, use fresh herbs, spices, and aromatics like lemongrass, ginger, garlic, and chilies to give your laksa a bright and aromatic flavor.

2. Don't overcook the noodles

The noodles used in laksa should be cooked just until they are al dente. Overcooked noodles will become mushy and lose their texture. Make sure to follow the instructions on the noodle package and rinse them under cold water to stop the cooking process.

3. Use a good quality broth

The broth is the base of the laksa and will greatly affect the final flavor of the dish. Use a good quality chicken, beef, or vegetable broth to enhance the taste of the laksa. You can also make your own broth by simmering chicken, beef, or veg[p;etables in water with herbs and spices.

4. Adjust the spiciness

Laksa is known for its spiciness, but not everyone can tolerate the same level of heat. Adjust the amount of chilies used in the recipe to your liking or offer additional chili paste or sauce on the side for those who want to make their laksa spicier.

5. Don't skimp on the garnishes

The garnishes used in laksa add color, texture, and flavor to the dish. Be generous with the use of bean sprouts, sliced red onions, sliced cucumber, chopped cilantro, and lime wedges to create a beautiful and flavorful bowl of laksa.

 

Conclusion 

In conclusion, laksa is a popular dish that originated in Southeast Asia, known for its rich and complex flavors. There are many variations of laksa, each with its unique blend of herbs, spices, and aromatics.

When making laksa, it's important to use fresh ingredients, a good quality broth, and adjust the spiciness to your liking. Additionally, don't overcook the noodles and be generous with the garnishes to create a beautiful and flavorful bowl of laksa.

If you're looking for high-quality ingredients to make your laksa, consider using products from Nisabakri Gourmet. They offer a range of premium spices, herbs, and other ingredients sourced from around the world to help you create authentic and delicious laksa at home.

 

FAQ

1. What is the origin of laksa?

Laksa originated in Southeast Asia, with various regions claiming to be the birthplace of the dish. It is believed to have been influenced by Chinese and Malay cuisine.

2. Can I use store-bought laksa paste instead of making it from scratch?

Yes, you can use store-bought laksa paste instead of making it from scratch. However, be aware that the flavor and quality of the paste can vary widely, and some brands may contain preservatives or artificial ingredients.

3. What are some common toppings for laksa?

Common toppings for laksa include bean sprouts, sliced red onions, sliced cucumber, chopped cilantro, and lime wedges. Other toppings can include fried tofu, boiled eggs, and shrimp or chicken.

4. Is laksa typically spicy?

Yes, laksa is typically spicy. It often contains chilies or chili paste, which give the dish its signature heat. However, the level of spiciness can vary depending on the recipe and individual preferences.