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Marion’s Kitchen Laksa Recipes

There are few things better than a big bowl of laksa, and these laksa noodle recipes will have you tucking into just that! If you’ve never had laksa before, you are seriously missing out! This spicy soup and noodle dish is uber popular throughout SouthEast Asia. The spicy broth is usually served with lashings of thick, chewy noodles, veg of your choice and your choice of protein – traditionally it’s served with chicken or prawns (or even both!). 

 

These laksa recipes will totally change the game, with simple slow-cooked versions all the way to super simple iterations you can whip up on a weeknight. Add laksa to your weekly recipe rotation ASAP!

What is laksa broth made of?

Laksa is a noodle recipe that involves a deliciously spicy soup, noodles and loads of extra add-ins. But if you’ve been wondering just what laksa broth ACTUALLY is, you aren’t alone, and we’re here to help! 

 

Laksa is traditionally made with laksa paste, shrimp paste, coconut milk or cream and a range of herbs and spices. BUT there are some shortcuts I have for making laksa extra easy (and extra quick!). These shortcuts include using ingredients you might already have in your home, like Thai red curry paste! Instead of desperately trying to hunt down laksa paste, you can replace that ingredient with Thai red curry paste for a quicker and simpler laksa broth. Laksa is truly one of my all time favourite soups. It’s spicy, it’s sweet, it’s creamy, there’s an added funk from the fish sauce. Seriously, it’s just so good! 

 

What noodles are best in laksa? 

The best thing about laksa is that pretty much any noodle variety will work! You can use rice noodle recipes for laksa, egg noodles, ramen noodle recipes or even udon noodle recipes will work if you’re in a bind! Egg noodles or laksa noodles tend to be the most traditional. But it’s totally down to personal preference! 

 

Is laksa Thai or Malaysian?

Like a lot of SouthEast Asian recipes, it is harder to track the origin of laksa. Whilst it is most commonly associated with Malaysian and Singaporean cuisine, it is also a super popular dish in Indonesia and Southern Thailand.