Description

This comforting and flavorful Laksa Noodle Soup combines a fragrant and spicy coconut broth with tender chicken, vermicelli and hokkien noodles, tofu puffs, and fresh herbs. Originating from Southeast Asia, this dish melds rich laksa paste with aromatic ingredients like lemongrass, ginger, and garlic to create a vibrant meal perfect for chilly evenings or anytime you crave a spicy noodle soup.

Ingredients

Scale

Broth

2 cups (500 ml) chicken stock / broth
1 cup (250 ml) water
3 chicken drumsticks
1 1/2 tbsp oil
2 garlic cloves, minced
2 cm (4/5″) piece of ginger, finely grated
1 lemongrass, white part grated
2 birds eye chillis, finely chopped
1/2 cup (135g) laksa paste
400 ml can coconut milk
2 tsp fish sauce (or substitute soy sauce)
1/2 tsp white sugar
1 1/2 tsp soy sauce (light or all-purpose)
1 1/2 tsp laksa paste

Noodles & Toppings

50 g (1.5 oz) vermicelli noodles, dried
100 g (3.5 oz) hokkien noodles (optional)
80 g (2.5 oz) bean sprouts
80 g (2.5 oz) tofu puffs, cut in half
1/2 garlic clove, minced
1 tbsp Sriracha sauce or other chili sauce
1 tbsp chili paste from jar (or more Sriracha)
1 tbsp vegetable oil (any plain oil)
Fresh coriander / cilantro (recommended)
Lime wedges (recommended)
Crispy fried shallots (optional)
Finely sliced red chili (optional)

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Instructions

Prepare the broth base: Heat 1 1/2 tablespoons of oil in a large pot over medium heat. Add minced garlic, grated ginger, grated lemongrass, and finely chopped birds eye chillis. Cook for 2-3 minutes until aromatic.
Add laksa paste and chicken: Stir in 1/2 cup laksa paste and cook for another 2 minutes to release flavors. Then add the chicken drumsticks and pour in the chicken stock and water. Bring to a gentle boil.
Simmer and add coconut milk: Reduce heat to low and simmer uncovered for about 30 minutes, or until the chicken is tender and cooked through. Remove chicken, shred or leave whole, and return to the pot. Stir in the coconut milk, fish sauce, soy sauce, and sugar. Adjust seasoning to taste with salt or more fish sauce.
Prepare noodles and final touches: Soak vermicelli noodles in hot water for 5 minutes until soft, drain. If using hokkien noodles, blanch in boiling water for 1-2 minutes and drain. In separate bowls, place noodles, bean sprouts, tofu puffs, and shredded chicken. Pour hot broth over the noodles. Top with minced garlic, Sriracha, chili paste, vegetable oil drizzle, fresh coriander, crispy fried shallots, sliced red chili, and lime wedges as desired.

Notes

Note 1: Chicken drumsticks provide rich flavor and tender meat; you may substitute chicken thighs if preferred.
Note 2: Use only the white part of lemongrass for better texture and flavor.
Note 3: Adjust birds eye chili quantity to your preferred spice level or omit if you want a milder soup.
Note 4: Laksa paste is essential for authentic flavor and can usually be found in Asian grocery stores or made at home.
Note 5: Coconut milk adds creaminess; use full-fat for best results.
Note 6: Hokkien noodles are optional and provide a chewy contrast to vermicelli.
Note 7: Tofu puffs absorb the flavorful broth nicely; cut in halves for easier eating.
Note 8: Crispy fried shallots add a delicious crunch and garnish.