This spicy laksa noodle soup is a fragrant coconut curry broth loaded with tender chicken, rice vermicelli, tofu puffs, and crunchy bean sprouts.
A good jar of laksa paste does most of the work, so the soup tastes layered and rich in about an hour. Fresh lime, cilantro, and a spoonful of chili sambal finish each bowl.
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Why This Spicy Laksa Noodle Soup Recipe Works
Laksa paste blends chilies, lemongrass, and spices into one base. Frying it in oil first wakes up the aromas and gives the broth its deep red color.
Coconut milk softens the heat and makes the broth silky, while fish sauce adds a savory depth that salt alone cannot give.
Rice vermicelli, bean sprouts, and tofu puffs soak up the broth and add contrast in texture, with soft noodles, crisp sprouts, and chewy puffs in each bite.
Ingredients for Spicy Laksa Noodle Soup
- 2 cups low sodium chicken broth
- 1 cup water
- 3 chicken drumsticks
- 1 1/2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 stalk lemongrass, white part only, finely grated
- 2 Thai chilies, finely chopped
- 1/2 cup laksa paste
- 1 can (13.5 oz) coconut milk
- 2 tsp fish sauce, or soy sauce
- 2 oz dried rice vermicelli noodles
- 3 1/2 oz hokkien noodles, optional
- 3 oz bean sprouts
- 3 oz tofu puffs, halved
- Chili sambal: 1/2 tsp sugar, 1 1/2 tsp soy sauce, 1/2 garlic clove minced, 1 1/2 tsp laksa paste, 1 tbsp sriracha, 1 tbsp chili paste, and 1 tbsp vegetable oil
- Fresh cilantro, lime wedges, crispy fried shallots, and sliced red chili for serving
Drumsticks. Bone in drumsticks flavor the broth as they simmer. Remove the meat from the bones and shred it for the bowls.
Laksa paste. Brands vary in heat and salt, so start with the amount given and adjust after tasting.
Coconut milk. Use a full fat can for the creamiest broth. Shake the can well before opening.
Noodles. Vermicelli is soft and light, while hokkien noodles are thick and chewy. Use one or both.
Toppings. Bean sprouts, tofu puffs, lime, and cilantro add crunch, chew, and brightness.
How to Make Spicy Laksa Noodle Soup
1. Cook the chicken Combine the broth, water, and drumsticks in a pot. Bring to a boil, then simmer for about 20 minutes, until the chicken is cooked through at 165 degrees F or higher.
2. Shred the meat Lift out the drumsticks, let them cool slightly, then pull the meat from the bones and shred it. Keep the cooking broth.
3. Fry the aromatics Heat the oil in a large pot. Cook the garlic, ginger, lemongrass, and chilies for 1 minute, until fragrant.
4. Cook the paste Stir in the laksa paste and cook for 2 to 3 minutes, until the oil begins to separate.
5. Build the broth Pour in the reserved broth, then the coconut milk and fish sauce. Simmer gently for 10 minutes and keep the shredded chicken warm.
6. Cook the noodles Cook the vermicelli, and the hokkien noodles if using, in a separate pot following the package directions. Drain well.
7. Make the sambal Stir the sambal ingredients together in a small pan over medium heat for 1 minute, until glossy.
8. Assemble the bowls Divide the noodles among 4 bowls, add the bean sprouts and tofu puffs, then ladle the hot broth and chicken over the top. Spoon on the sambal and add cilantro, lime, shallots, and sliced chili.
How to Serve Spicy Laksa Noodle Soup
Serve the soup right away while the noodles are tender and the broth is steaming. A side of creamy Asian cucumber salad or garlic sesame cucumber salad cools the heat. For a bigger spread, add Korean beef noodles or a scoop of cilantro lime rice.
How to Store and Reheat Spicy Laksa Noodle Soup
Store the broth, chicken, and noodles in separate airtight containers in the fridge for 3 to 4 days, because noodles turn mushy in the broth. Reheat the broth on the stove until it reaches 165 degrees F, and pour it over fresh or rinsed noodles. The broth can be frozen without noodles for up to 2 months.
Tips and Variations for Spicy Laksa Noodle Soup
Control the heat. Seed the chilies and use less paste if you prefer a milder soup.
Grate the lemongrass. Use only the tender white part and grate it finely so it blends into the broth.
Stir the coconut milk. Whisk the can before adding so the fat and liquid blend smoothly.
Skim the oil. A little red oil on top is normal. Skim some off if you want a lighter broth.
Use chicken thighs. Bone in thighs work in place of drumsticks and cook in about the same time.
Skip the fish sauce. Use soy sauce in its place for a version without fish.
Add seafood. Peeled shrimp can go in during the last 3 minutes of simmering.
Cool leftovers fast. Spread broth in shallow containers; the University of Minnesota Extension guide to storing leftovers has general advice.
Frequently Asked Questions About Spicy Laksa Noodle Soup
What is spicy laksa noodle soup?
It is a Southeast Asian noodle soup built on a spiced coconut broth, usually topped with chicken, tofu, bean sprouts, and fresh herbs.
How spicy is spicy laksa noodle soup?
It has medium heat as written. Reduce the paste or chilies for a milder bowl, or add extra sambal for more heat.
Can I make spicy laksa noodle soup ahead of time?
Yes. Make the broth up to 3 days ahead, then cook the noodles fresh and assemble when you are ready to serve.
Where do I find laksa paste?
Look in the Asian aisle of large grocery stores or in an Asian market, or order it online.
Can I make it without chicken?
Yes. Use vegetable broth, replace the chicken with extra tofu and mushrooms, and swap soy sauce for the fish sauce.
Spicy Laksa Noodle Soup
Equipment
- Large pot
- Small pan
- Grater
- Tongs
Ingredients
Main Ingredients
- 2 cup low sodium chicken broth
- 1 cup water
- 3 chicken drumsticks
- 1 ½ tbsp vegetable oil
- 2 cloves garlic minced
- 1 tbsp fresh ginger finely grated
- 1 lemongrass stalk white part only, finely grated
- 2 Thai chilies finely chopped
- ½ cup laksa paste
- 1 can coconut milk 13.5 oz can
- 2 tsp fish sauce or soy sauce
- 2 oz dried rice vermicelli noodles
- 3 ½ oz hokkien noodles optional
- 3 oz bean sprouts
- 3 oz tofu puffs halved
- ½ tsp sugar for the sambal
- 1 ½ tsp soy sauce for the sambal
- ½ garlic clove minced, for the sambal
- 1 ½ tsp laksa paste for the sambal
- 1 tbsp sriracha for the sambal
- 1 tbsp chili paste for the sambal
- 1 tbsp vegetable oil for the sambal
- ¼ cup fresh cilantro for serving
- 2 lime wedges for serving
- 2 tbsp crispy fried shallots optional, for serving
- 1 red chili thinly sliced, optional
Instructions
Cooking
- Simmer the chicken. Boil the broth, water, and drumsticks, then simmer 20 minutes until cooked through at 165 degrees F or higher. Shred the meat and keep the broth.
- Fry the paste. Cook the garlic, ginger, lemongrass, and chilies in the oil for 1 minute, then stir in the laksa paste for 2 to 3 minutes until fragrant.
- Simmer the broth. Add the reserved broth, coconut milk, and fish sauce and simmer gently for 10 minutes.
- Make the sambal. Warm the sambal ingredients together in a small pan for 1 minute until glossy.
- Cook the noodles. Boil the vermicelli and hokkien noodles per the package, then drain.
- Assemble. Fill 4 bowls with noodles, sprouts, tofu puffs, and chicken, then ladle in the broth and top with sambal, cilantro, lime, shallots, and chili.
