Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore, and to some extent, Indonesia. This rich, spicy, and filling soup is a crowd favorite across South-east Asia and has numerous variations. Here is a simplified recipe to help you prepare this delicacy at home:


  1. 200g dry rice vermicelli
  2. 200g raw shrimp, peeled and deveined
  3. 200g firm tofu, cut into bite-size cubes
  4. 2 boiled eggs, halved
  5. 1 cup bean sprouts, washed and drained
  6. 1 cucumber, cut into strips
  7. Fresh coriander leaves for garnish

For the Laksa Paste

  1. 2 stalks lemongrass, white part only
  2. 2 red chillies
  3. 1 teaspoon turmeric powder
  4. 5 shallots, peeled
  5. 3 cloves garlic, peeled
  6. 1 thumb-sized piece of ginger
  7. 1 tablespoon dried shrimp, soaked and drained
  8. 1 tablespoon oil

For the Laksa Soup

  1. 2 tablespoons oil
  2. 400ml coconut milk
  3. 4 cups chicken stock
  4. 2 teaspoons fish sauce
  5. 1 teaspoon sugar
  6. Salt, to taste


  1. Prepare the Laksa Paste: Blend all the ingredients for the paste in a food processor until smooth.

  2. Prepare the Laksa Soup: Heat oil in a deep pot or wok over medium heat and add the prepared paste to it. Stir until fragrant. Add the chicken stock, coconut milk, sugar, fish sauce, and salt. Bring this mixture to a boil before reducing the heat and letting it simmer for about 15 minutes.

  3. Prepare the rice vermicelli according to the packet instructions. Rinse them in cold water and then set aside.

  4. Cook the shrimp in the simmering Laksa soup until they turn pink, which will take about 1-2 minutes. Remove them using a slotted spoon and set them aside.

  5. Assemble the laksa: Divide the prepared vermicelli noodles into bowls. Pour the hot soup over them, making sure each bowl gets an equal quantity of the liquid and the bits of paste. Top the bowls with shrimp, tofu, boiled eggs, bean sprouts, cucumber, and fresh coriander.

Enjoy your homemade Laksa while it’s still hot. The combination of spicy broth with the various added textures makes this dish truly delightful!

Note: For a vegetarian version, skip the shrimp and use vegetable stock instead of chicken stock, and soy sauce instead of fish sauce. You can also add other vegetables and tofu puffs if desired.

Happy Cooking!