Seafood Laksa is a beloved Malaysian dish that delivers a spicy, creamy broth rich with coconut milk, shrimp, fish cakes, and rice noodles. Bursting with aromatics like lemongrass, galangal, and chili, this vibrant bowl is finished with fresh herbs, lime, and a boiled egg. It’s comfort food with serious flair — spicy, savory, and addictive.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Laksa Paste (or use store-bought laksa paste if preferred)
2 shallots, peeled
3 cloves garlic
1 inch piece of galangal (or ginger)
2 stalks lemongrass (white part only), chopped
5 dried red chilies (soaked in warm water)
1 tsp ground coriander
1 tsp turmeric
1 tbsp shrimp paste (optional)
2 tbsp oil
For the Soup
1 tbsp oil
1 can coconut milk
4 cups chicken or seafood stock
200 g rice vermicelli noodles
200 g shrimp, peeled and deveined
150 g fish cakes or fish balls, sliced
100 g bean sprouts
2 boiled eggs, halved
Fresh cilantro and mint
Lime wedges, to serve
Chili oil or sambal, optional
Make the Laksa Paste
Cook the Paste
2
Heat 1 tablespoon of oil in a large pot over medium heat.
Add the paste and sauté for 3–5 minutes until fragrant and slightly darkened.
Build the Broth
3
Add the coconut milk and stock, stirring to combine.
Simmer for 10 minutes to let the flavors infuse.
Prepare the Noodles & Toppings
4
While the broth simmers, cook rice noodles according to package instructions and divide into bowls.
Add shrimp and fish cakes to the broth and simmer until just cooked (about 3–4 minutes).
Assemble the Bowls
5
Top noodles with shrimp, fish cake slices, and ladle over the hot soup.
Add bean sprouts, half a boiled egg, herbs, and a squeeze of lime.
Add chili oil or sambal if you like it spicy.
Suggested Garnishes & Sides
Ingredients For the Laksa Paste (or use store-bought laksa paste if preferred)
2 shallots, peeled
3 cloves garlic
1 inch piece of galangal (or ginger)
2 stalks lemongrass (white part only), chopped
5 dried red chilies (soaked in warm water)
1 tsp ground coriander
1 tsp turmeric
1 tbsp shrimp paste (optional)
2 tbsp oil
For the Soup
1 tbsp oil
1 can coconut milk
4 cups chicken or seafood stock
200 g rice vermicelli noodles
200 g shrimp, peeled and deveined
150 g fish cakes or fish balls, sliced
100 g bean sprouts
2 boiled eggs, halved
Fresh cilantro and mint
Lime wedges, to serve
Chili oil or sambal, optional
Directions Make the Laksa Paste
Cook the Paste
2
Heat 1 tablespoon of oil in a large pot over medium heat.
Add the paste and sauté for 3–5 minutes until fragrant and slightly darkened.
Build the Broth
3
Add the coconut milk and stock, stirring to combine.
Simmer for 10 minutes to let the flavors infuse.
Prepare the Noodles & Toppings
4
While the broth simmers, cook rice noodles according to package instructions and divide into bowls.
Add shrimp and fish cakes to the broth and simmer until just cooked (about 3–4 minutes).
Assemble the Bowls
5
Top noodles with shrimp, fish cake slices, and ladle over the hot soup.
Add bean sprouts, half a boiled egg, herbs, and a squeeze of lime.
Add chili oil or sambal if you like it spicy.
Suggested Garnishes & Sides
Seafood Laksa (Malaysian Coconut Noodle Soup)
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