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Laksa Noodle Soup

Bethica Das
5 minutes
Prep Time
15 minutes
Cook Time
3 People
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ABOUT Laksa Noodle Soup RECIPE

Laksa is a signature dish of both Singapore and Malaysia. It is served as a street food in all food courts. Fried Tofu and bean sprouts are also used as toppings. Fried Paneer pieces can be used as a substitute to Tofu to give an Indian touch. It is a one pot meal, quite filling, full of flavour and satisfying too.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Pan Asian
  • Soups

Ingredients Serving: 3

  1. A handful of noodles, boiled al dente
  2. 1/2 cup boneless chicken (boiled and shredded)
  3. 10-12 prawns
  4. 2 eggs, hard boiled and quartered
  5. 3 tbsps. oil
  6. 1 onion, sliced
  7. 5-6 garlic cloves
  8. 1" piece galangal
  9. 2 stalk lemongrass (only the white part)
  10. 1 tsp. tamarind paste
  11. 8 whole dry red chilies or to taste
  12. 2 tbsp. deep fried shrimps / 1 tbsp. shrimp paste
  13. 1/2 tsp. turmeric powder
  14. 2 tbsp. macadamia nuts / peanuts
  15. 1 tbsp. roasted coriander-cumin powder
  16. 1 litre chicken stock
  17. 5-6 kaffir lime leaves
  18. salt to taste
  19. 1/2 cup coconut milk
  20. 1 tsp. coriander leaves, chopped


  1. Grind the ingredients from onion to coriander-cumin powder into a paste with little water. Keep aside.
  2. Heat oil in a pan and saute the prepared masala paste till oil separates from the sides of the pan.
  3. Add the stock, salt to taste, prawns and kaffir lime leaves. Simmer on low flame after the first boil for 8 minutes.
  4. Add the shredded chicken and simmer further for 2 more minutes. Remove from fire and add the coconut milk and simmer on low flame for a minute.
  5. To serve, pour the soup in individual bowls and top up with the noodles and eggs. Garnish with coriander leaves.

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