Laksa Noodles Recipe

Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add laksa paste and sauté 2–3 minutes until fragrant and oil separates.

Stir in mashed toasted shrimp paste (if using), sliced galangal, smashed lemongrass, and torn kaffir lime leaves. Sauté 1 minute more to bloom the aromatics.

Pour in 6 cups chicken stock and bring to a gentle simmer, scraping any browned bits from the bottom. Simmer 8–10 minutes to let flavors meld.

Reduce heat to low and stir in 1.5 cups coconut milk, 1 teaspoon palm or brown sugar, and 2 teaspoons fish sauce. Keep at a low simmer (do not boil vigorously) while preparing other components. Taste and adjust seasoning with more fish sauce or sugar as needed.

Prepare eggs: bring a small saucepan of water to a boil. Gently add eggs and boil for 7 minutes for jammy yolks or 9 minutes for firmer yolks. Transfer to an ice bath for 5 minutes, then peel and halve. Set aside.

While broth simmers, thinly slice chicken into bite-size strips. Pat shrimp dry and, if desired, butterfly small shrimp for quicker cooking. Slice fish cake into 1/4-inch pieces.

Bring the broth to a simmer and add the sliced chicken. Poach chicken gently for 3–4 minutes until opaque and cooked through.

Add shrimp and fish cake to the broth and cook 2–3 minutes more, until shrimp are pink and just cooked. Remove proteins with a slotted spoon and keep warm in a bowl; maintain the broth at a gentle simmer.

If using dried rice noodles, soak or cook according to package instructions until tender but still slightly firm; if using fresh thick rice noodles, blanch in boiling water 20–30 seconds to loosen, then drain. Divide noodles among 4 serving bowls.

Place a handful (~1/2 cup) of rinsed bean sprouts on top of the noodles in each bowl. Add some scallions and a few cilantro leaves.

Ladle the hot laksa broth over the noodles and vegetables, filling each bowl so broth covers noodles and heats the toppings. The hot broth will finish cooking any undercooked proteins.

Top each bowl with the cooked chicken, shrimp, and fish cake slices. Add a halved soft-boiled egg to each bowl.

Drizzle a few drops of sesame oil over each bowl, and scatter remaining scallions and cilantro. Serve with lime wedges and sliced red chili or sambal on the side for heat. Offer extra fish sauce or sugar to adjust seasoning if desired.

Serve immediately while broth is hot. Leftover broth can be refrigerated for up to 3 days; reheat gently and stir in fresh coconut milk before serving if needed.