There’s something deeply comforting about a steaming bowl of Easy Laksa Soup—a fusion of spicy coconut curry, plump shrimp, silken tofu, and tender rice noodles. It’s friendly, unassuming, and packs a punch of comforting Southeast Asian flavors. Think Asian noodle recipes meets creamy shrimp and tofu, and you’ve got yourself a soul‑warming dinner that’s easy enough for a weeknight but impressive enough for guests.
Laksa Soup with Shrimp, Tofu, and Rice Noodles
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine South Asian
Large heavy-bottomed pot or Dutch oven (for sautéing and simmering)
Medium saucepan or heatproof bowl (to soften noodles)
Cutting board & knife
Wooden spoon or heatproof spatula
Ladle
Bowls for serving
- Laksa paste store‑bought or homemade—about 4 tbsp (or more to taste)
- 2 tbsp neutral oil coconut or peanut
- 400 ml full‑fat coconut milk
- 500 ml chicken or vegetable broth
- 2 tbsp fish sauce
- 1 tbsp brown sugar or palm sugar
- 200 g rice noodles rice vermicelli or flat rice noodles
- 200 g silken or firm tofu cubed
- 200 g raw shrimp shelled and deveined
- 2 kaffir lime leaves optional, but adds aroma
- 1 tbsp lime juice
Garnishes: bean sprouts, chopped cilantro or laksa leaves, sliced red chilies, fried shallots, lime wedges
Prep ingredients
Cube tofu, devein shrimp, open coconut milk, and soften dried noodles with hot water for 1–2 minutes. Drain well.
Sauté the laksa paste
Heat oil in pot over medium heat. Add laksa paste and sauté for 2–3 minutes until fragrant. This blooms the spices and builds deep flavor.
Build the broth
Pour in coconut milk and broth. Add fish sauce, sugar, and optional kaffir leaves. Stir to combine.
Simmer
Bring to gentle boil, then reduce heat. Simmer for 8–10 minutes to meld flavors.
Add tofu and shrimp
Add tofu cubes; simmer 2 minutes. Add shrimp; cook another 2 minutes until shrimp are pink and cooked through.
Finish with lime
Remove from heat; stir in lime juice to brighten the broth.
Assemble bowls
Divide softened noodles among four bowls. Ladle the hot soup, shrimp, and tofu over noodles.
Garnish
Top with bean sprouts, cilantro or laksa leaves, sliced chilies, fried shallots, and lime wedges.
Pairings
- Sides: Crisp Thai cucumber salad or Asian slaw for crunch and contrast
- Drinks
- A chilled Riesling or Gewürztraminer balances spice and sweetness.
- For a non‑alcoholic option, serve pandan iced tea or coconut‑water cooler.
- Dessert: Mango sticky rice or coconut tapioca pudding to echo the creamy coconut notes.
Frequently Asked Questions
1. Can I make this chicken laksa or a chicken laksa recipe instead of shrimp and tofu?
Yes! Replace shrimp with thinly sliced chicken breast or thigh. Add to simmering broth and cook for 4–5 minutes until no longer pink—perfect for a chicken laksa recipe twist.
2. What kind of tofu is best for laksa?
Use firm tofu if you want structure, or silken tofu for a delicate mouthfeel. Tofu puffs also work beautifully and soak up more broth.
3. Is this more like laksa Penang, laksa Sarawak, or laksa Singapore?
This is a coconut curry laksa, closer to laksa Singapore and curry laksa. Penang and Sarawak laksa have distinctive regional profiles—Penang has a tangy tamarind broth, while Sarawak uses shallot chili paste and chicken base.
4. Can I make laksa paste from scratch?
Absolutely. Homemade paste blends chilies, lemongrass, galangal, dried shrimp, turmeric, garlic, and shallot—then sautéed before broth addition. Or, use a high‑quality laksa paste recipe or jar.
5. Can I substitute udon or add egg to make it more indulgent?
Sure! Swap rice noodles with udon for a chewy texture. You can also add soft‑boiled eggs to resemble richer laksa variations.
