Authentic Malaysian Laksa Noodle Soup

A fragrant, creamy, and spicy coconut-based noodle soup featuring a complex rempah spice paste, topped with fresh shrimp and tofu puffs that soak up the rich broth.

60 min total Base: 2 servings 550 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings2 servings

1Base: 2 servings16

Fixed ingredients: Laksa paste, Coconut milk, Tofu puffs — quantities stay the same regardless of serving count.

Laksa paste

100 grams(fixed)

Coconut milk

400 milliliters(fixed)

Shrimp stock

500 milliliters

Rice vermicelli noodles

200 grams

Shrimp

150 grams

Tofu puffs

6 pieces(fixed)

Instructions

Sauté the laksa paste in a pot over medium heat until fragrant and the oil starts to separate.

Add the shrimp stock and bring to a gentle boil.

Stir in the coconut milk and simmer for 15 minutes to allow flavors to meld.

Add the tofu puffs and simmer until soft.

Add the shrimp and cook until just pink, about 3 minutes.

Meanwhile, prepare noodles according to package instructions and divide into bowls.

Ladle the hot soup over the noodles and serve immediately.

💡 Chef's Tip

To achieve the most authentic taste, ensure you toast your shrimp paste before blending it into your rempah. Always garnish with fresh Vietnamese mint (laksa leaf) if available for that signature herbaceous kick.

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