Laksa Noodle Soup with Spicy Chili Sauce

Laksa Noodle Soup is the perfect blend of spicy, creamy, and savory flavors, a comforting bowl of Southeast Asian goodness. With tender chicken, soft noodles, and a richly spiced coconut broth, this dish is like a warm hug in a bowl. Whether you’re a fan of heat or prefer a more mild experience, the Laksa Chili Sauce lets you customize your spice level with each bite!

The first time I tasted Laksa, it was during a rainy evening in Singapore. I had no idea what I was getting myself into, but the aroma of coconut and spices drew me in. The first spoonful was an explosion of flavors—rich, creamy, spicy, and tangy. Since then, I’ve been obsessed with recreating that magical moment in my kitchen, and this Laksa Noodle Soup does just that. Now, I can travel back to those vibrant street markets with each bowl I make, no passport needed!

Why You’ll Love This Laksa Noodle Soup:

Bold, Layered Flavors: The rich coconut broth, spiced with fresh lemongrass, ginger, and chili, hits all the right notes—spicy, savory, and creamy.
Customizable Spice: You control the heat with the homemade Laksa Chili Sauce, so whether you love a fiery kick or a milder broth, this dish works for everyone.
Comfort in a Bowl: With tender chicken, soft noodles, and crunchy bean sprouts, this soup is a satisfying meal that nourishes your body and soul.
Southeast Asian Classic: Perfect for a chilly night or when you want to bring exotic flavors to your table without complicated prep.

Ingredients:

For the Chicken Stock:

500 ml (2 cups) chicken stock or broth
250 ml (1 cup) water
3 chicken drumsticks

For the Laksa Broth:

1½ tbsp oil
2 garlic cloves, minced
2 cm (4/5 inch) piece of ginger, finely grated
1 stalk lemongrass, white part grated
2 bird’s eye chilies, finely chopped
175g (½ cup) laksa paste
400g (14 oz) can coconut milk
2 tsp fish sauce (or substitute with soy sauce)

For the Noodles and 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, halved

For the Laksa Chili Sauce:

½ tsp white sugar
1½ tsp light soy sauce or all-purpose soy sauce
½ garlic clove, minced
1½ tsp laksa paste
1 tbsp sriracha sauce (or any chili sauce)
1 tbsp chili paste from a jar (or extra sriracha)
1 tbsp vegetable oil

For Garnishing:

Fresh cilantro (recommended)
Lime wedges (recommended)
Crispy fried shallots (optional)
Finely sliced red chili (optional)

Directions:

For the Chicken Stock:

In a medium saucepan, combine the chicken stock, water, and chicken drumsticks. Bring the mixture to a simmer over high heat, then reduce to medium-high.
Let the stock cook for about 25 minutes, or until the chicken is tender and the liquid has reduced by one-third.
Remove the drumsticks from the pot, discard the skin, and shred the chicken meat from the bone. Set the shredded chicken aside and reserve the broth.

For the Laksa Chili Sauce:

In a small bowl, mix together the sugar, soy sauce, minced garlic, laksa paste, sriracha, chili paste, and vegetable oil. Stir until combined.
Let the sauce sit for about 20 minutes to allow the flavors to meld together.

For the Laksa Broth:

In a large saucepan, heat the oil over medium-low heat. Add the minced garlic, ginger, lemongrass, and chopped bird’s eye chilies. Sauté for 20 seconds, then add the laksa paste.
Increase the heat to medium and cook for 2 minutes, stirring continuously, until the paste becomes fragrant.
Pour in the reserved chicken stock, coconut milk, fish sauce, and 2 teaspoons of the prepared Laksa Chili Sauce. Cover the pan and simmer for 10 minutes.
Adjust the taste with lime juice for more acidity or fish sauce for saltiness, if needed. Stir in the tofu puffs and let the broth sit with the lid on for 5 minutes after turning off the heat.

To Assemble the Laksa:

Cook the vermicelli noodles and optional hokkien noodles according to the package instructions. Drain well.
Divide the cooked noodles between two bowls and top with the shredded chicken.
Pour the rich Laksa broth over the chicken and noodles, ensuring that some tofu puffs are included.
Top the soup with bean sprouts and your choice of garnishes, such as fresh cilantro, lime wedges, crispy fried shallots, or extra chili.
Serve the Laksa with the remaining Laksa Chili Sauce on the side for an extra kick of heat.

Notes:

Laksa Paste: If you can’t find laksa paste, you can make your own by blending dried chilies, shrimp paste, galangal, turmeric, and spices.
Adjust the Heat: The bird’s eye chilies pack a punch! Feel free to reduce the amount if you prefer a milder soup.
Noodle Options: Vermicelli noodles are traditional, but adding hokkien noodles makes the dish heartier.
Tofu Puffs: These soak up the delicious broth and add texture. If you can’t find tofu puffs, fried tofu or soft tofu cubes work as well.