I love this recipe because it tastes just like a restaurant-quality laksa but is easy to make at home. By sautéing the laksa paste with fresh aromatics, the flavors become deeper and more vibrant, transforming a simple paste into a rich, fragrant base. The combination of soft noodles, tender chicken, tofu puffs, and fresh garnishes makes every spoonful exciting. It’s warm, comforting, and absolutely bursting with flavor.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Chicken Stock 2 cups (500ml) chicken stock/broth 1 cup (250ml) water 3 chicken drumsticks
Laksa Broth 1 1/2 tbsp oil 2 garlic cloves, minced 2 cm / 4/5″ piece of ginger, finely grated 1 lemongrass, white part grated 2 bird’s eye chillies, finely chopped 1/2 cup (135g) laksa paste 400ml can coconut milk 2 tsp fish sauce (sub soy sauce)
Noodles + Toppings 50g / 1.5 oz vermicelli noodles, dried 100g / 3.5 oz hokkien noodles (optional) 80g / 2.5 oz bean sprouts 80g / 2.5 oz tofu puffs, cut in half
Laksa Chilli Sauce 1/2 tsp white sugar 1 1/2 tsp soy sauce 1/2 garlic clove, minced 1 1/2 tsp laksa paste 1 tbsp sriracha sauce (or other chilli sauce) 1 tbsp chilli paste from a jar (or more sriracha) 1 tbsp vegetable oil
I place the chicken stock, water, and drumsticks in a medium saucepan over high heat. Once it comes to a simmer, I reduce the heat to medium-high and cook for about 25 minutes until the chicken is tender and the broth has reduced by about one-third. I remove the chicken, discard the skin, shred the meat, and set both the broth and chicken aside.
Laksa Chilli Sauce
I mix all the sauce ingredients together in a small bowl and set it aside for at least 20 minutes so the flavors can develop.
Laksa Broth
In a large saucepan, I heat the oil over medium-low heat. I add the garlic and ginger and sauté for about 20 seconds, then add the lemongrass and chillies, cooking for 1 minute until fragrant. Next, I stir in the laksa paste and cook it for about 2 minutes, stirring constantly, until it becomes aromatic.
I pour in the chicken stock, coconut milk, fish sauce, and 2 teaspoons of the prepared Laksa Chilli Sauce. I cover the pot with a lid and let it simmer gently for about 10 minutes to allow the flavors to blend. Then, I taste the broth and adjust the flavor with lime juice for acidity or more fish sauce for saltiness. Finally, I add the tofu puffs, cover, and let the pot sit off the heat for 5 minutes to allow them to soak up the broth.
Assemble the Laksa
I prepare the noodles according to the packet instructions. I divide them between two large bowls and top them with the shredded chicken. Then, I pour the hot laksa broth over the top, add the bean sprouts, and finish with fresh coriander, lime wedges, and crispy shallots. I serve it with extra Laksa Chilli Sauce on the side for an extra kick.
Servings and Timing
This recipe makes 2 large bowls of laksa. It takes about 15 minutes to prepare and 45 minutes to cook, making the total time roughly 1 hour.
Variations
Sometimes I swap the chicken for prawns or tofu for a seafood or vegetarian twist. I also like to add extra vegetables like bok choy, mushrooms, or baby corn for more texture. For a richer broth, I use full-fat coconut milk; for a lighter version, I choose low-fat. I sometimes add a soft-boiled egg on top for a beautiful finish.
Storage/Reheating
I store the broth, noodles, and toppings separately in the fridge for up to 3 days. When ready to serve, I reheat the broth until hot and assemble the bowls fresh. The broth also freezes well—just cool it completely before freezing in airtight containers for up to 2 months.
FAQs
Can I use store-bought laksa paste?
Yes, I do, but I always sauté it with fresh garlic, ginger, lemongrass, and chili to enhance the flavor.
Can I make it vegetarian?
Yes, I use vegetable broth and tofu instead of chicken, and substitute the fish sauce with soy sauce.
What noodles are best for laksa?
Traditionally, it’s served with both vermicelli and hokkien noodles, but I sometimes use just vermicelli for simplicity.
How spicy is it?
It depends on your chili and paste. I like mine medium-hot, but I adjust the heat by adding more or less chilli paste.
Can I make the broth in advance?
Yes, the broth tastes even better the next day as the flavors deepen.
What can I substitute for lemongrass?
I use lemongrass paste if fresh isn’t available—it works perfectly.
How can I make it creamier?
I use coconut cream instead of milk, or simply simmer the broth longer to reduce and thicken it slightly.
Can I add vegetables?
Definitely. I often add snow peas, spinach, or bean curd sheets for extra color and crunch.
What can I serve with laksa?
I love serving it with spring rolls, roti, or a simple cucumber salad on the side.
How do I adjust the saltiness?
I balance it with lime juice for acidity or add a splash of soy sauce for a saltier kick.
Conclusion
This laksa noodle soup is one of my favorite dishes to make when I want something comforting, fragrant, and full of life. I love how the creamy coconut broth carries the perfect balance of spice and tang, wrapping around the noodles and tender chicken for a truly satisfying meal. With fresh herbs, lime, and a spoonful of chili sauce, every bite bursts with flavor—it’s the kind of soup I could happily eat any day of the week.
This Magic Three Layer Custard Cake creates three distinct layers — a light sponge top, creamy custard center, and dense base — all from one simple batter. It’s a silky, melt-in-your-mouth dessert that’s elegant, nostalgic, and surprisingly easy to make.
Ingredients
4 eggs, yolks and whites separated (at room temperature)
3/4 cup (150g) sugar (caster or regular)
1 tsp vanilla extract
125g (1/2 cup / 1 stick) unsalted butter, melted
3/4 cup (115g) plain all-purpose flour
2 cups (500ml) lukewarm milk (full fat or low fat, not skim or zero fat)
Icing sugar, for dusting (optional)
Fresh strawberries or other fruit (optional)
Whipped cream (optional)
Instructions
Preheat the oven to 160°C (325°F). Grease an 8-inch (20cm) square cake tin and line it with baking paper.
Beat the egg whites in a clean bowl until stiff peaks form. Set aside.
In a separate bowl, whisk the egg yolks and sugar until pale yellow and creamy, about 1 minute.
Add the vanilla extract and melted butter, beating until fully incorporated.
Mix in the flour gently until just combined.
Gradually pour in the lukewarm milk while whisking until smooth; the batter should be very thin.
Gently fold in the egg whites one-third at a time with a spatula. Some small white lumps are fine.
Pour the thin batter into the prepared pan and bake for 40–50 minutes, or until the top is golden and the cake no longer jiggles when gently shaken.
If the top browns too quickly, cover loosely with foil and continue baking until set.
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cut into squares, dust with icing sugar, and serve with whipped cream and strawberries if desired.
Notes
Start checking the cake at 30 minutes as oven temperatures vary.
Lukewarm milk helps create even layers; avoid cold milk.
Replace 1/4 cup of flour with cocoa powder for a chocolate version.
Add almond or coconut extract for a flavor twist.
Store in an airtight container in the fridge for up to 3 days.
