Creamy Malaysian Laksa Noodle Soup with Shrimps and Chicken

Published: February 25, 2026
Priya SharmaPriya Sharma
Categories: Noodle Soup, Malaysian
Tags: Comfort Food, Dinner, Seafood, Soup, Spicy, Malaysian, Noodles
A professional, appetizing food photography shot of Creamy Malaysian Laksa Noodle Soup with Shrimps and Chicken. Visible ingredients: steaming coconut-laced broth, rice vermicelli, pink shrimp, shredded chicken, tofu puffs, fish cake slices, bean sprouts, lime wedges, cilantro and sliced green onions. Cuisine style: Malaysian, Southeast Asian. Presentation: rustic ceramic bowl, bright garnishes, spoon and chopsticks at the side, shallow depth of field, warm natural lighting, restaurant-quality plating. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Malaysian Laksa

This laksa is one of my favorite ways to bring bold Malaysian flavors home — a fragrant, coconut-forward broth studded with lemongrass, ginger and a touch of belacan, piled into bowls with soft rice noodles, plump shrimp and shredded chicken. It's comforting, bright and just spicy enough to make you smile.

The recipe balances an aromatic homemade paste with pantry-friendly shortcuts so you can make a restaurant-worthy bowl on a weeknight. Serve with lime wedges, cilantro and a spoonful of sambal for heat — it’s a dish that invites everyone to customize their perfect bowl.

Ingredients

  • 8 oz Rice vermicelli noodles
  • 2 tbsp Vegetable oil
  • 4 pieces Shallots
  • 4 pieces Garlic cloves
  • 1 tbsp Fresh ginger, grated
  • 2 pieces Lemongrass, white parts only
  • 1 tbsp Dried shrimp paste (belacan)
  • 1 tsp Ground coriander
  • 1 tsp Ground turmeric
  • 3 cups Coconut milk
  • 4 cups Chicken stock
  • 2 tbsp Fish sauce
  • 1 tbsp Brown sugar
  • 12 oz Shrimp, peeled and deveined
  • 8 oz Cooked shredded chicken
  • 6 oz Fish cake, sliced
  • 6 pieces Tofu puffs
  • 2 cups Bean sprouts
  • 2 pieces Lime
  • 1/2 cup Cilantro, chopped
  • 3 pieces Green onions, sliced
  • 1 tbsp Sambal oelek or chili paste (optional)
  • 1 tsp Salt
  • 1/2 tsp White pepper

Instructions

  1. Soak rice vermicelli in warm water according to package directions until pliable, drain and set aside.

  2. Prepare the paste: roughly chop shallots, garlic and lemongrass. In a blender or food processor, combine shallots, garlic, lemongrass, grated ginger, dried shrimp paste, ground coriander and turmeric with 1 tbsp oil; blitz to a coarse paste.

  3. Heat remaining oil in a large pot over medium heat. Add the paste and sauté 3–5 minutes until fragrant and the raw edge cooks off, stirring so it doesn’t burn.

  4. Pour in coconut milk and chicken stock, stir to combine and bring to a gentle simmer. Add fish sauce and brown sugar, then simmer 10 minutes to let flavors meld.

  5. Taste and adjust seasoning with salt, white pepper and more fish sauce or sugar as needed. If you like heat, stir in sambal oelek to taste.

  6. Add tofu puffs and fish cake slices to the simmering broth and cook 2–3 minutes to warm through.

  7. Add the shrimp and simmer until just pink, 2–3 minutes, then add the shredded chicken to heat through.

  8. Divide softened vermicelli among four bowls. Ladle the hot laksa broth, shrimp, chicken and toppings over the noodles.

  9. Top each bowl with bean sprouts, chopped cilantro and sliced green onions. Serve immediately with lime wedges on the side.

  10. Encourage diners to squeeze lime and add extra sambal to their bowls for bright acidity and heat.

Tips & Notes

  • Short on time? Use 6 oz store-bought laksa paste plus 1 tbsp grated ginger to skip the blender step — fry the paste in oil, then add liquids.
  • Toast and grind coriander seeds for a fresher, more aromatic flavor if you have them.
  • To make this vegetarian, replace chicken stock with vegetable stock, omit shrimp and chicken, and add extra tofu and mushrooms.
  • Leftover laksa broth freezes well — cool completely, freeze in portions and thaw for a quick weeknight bowl.