Name: Seafood Laksa (Malaysian Coconut Noodle Soup)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 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; 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

DifficultyBeginner

CategoryFish, Main Courses, Seafood

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.

Yields4 Servings

Prep Time20 minsCook Time20 minsTotal Time40 mins

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

Make the Laksa Paste

Blend all laksa paste ingredients in a food processor until smooth, adding a little water or oil if needed to help it blend.

Cook the Paste

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

Add the coconut milk and stock, stirring to combine.
Simmer for 10 minutes to let the flavors infuse.

Prepare the Noodles & Toppings

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

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

Extra herbs like Thai basil
Crispy fried shallots
A cold Thai iced tea or lemongrass soda to balance the heat

Ingredients