We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Is Laksa?

By Caitlynn Lowe
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Laksa is a popular Southeast Asian soup made of rice noodles and coconut curry broth. When the term is used on its own, it most likely refers to this standard curry variation of the soup, but other types also exist. Assam laksa is the second most common type and is made with rice noodles and a tangy fish broth.

Standard curry laksa starts with a spice paste. The ingredients used in this paste may vary slightly depending on how the cook prepares the recipe, but most spice pastes typically include red chillies, shallots, lemongrass, dried shrimp paste, turmeric, coriander, sugar, garlic, and ginger. These ingredients are blended together until a thick, uniform paste forms. The cook often prepares the paste ahead of time and keeps it refrigerated in a sealed glass jar for up to several weeks.

Once the cook is ready to prepare the curry laksa, he or she takes a portion of the spice paste and heats it in a small amount of oil in a large, deep wok or heavy saucepan. The paste should become fragrant and start to brown, but it must not be allowed to burn. Additional ingredients are then added to the heated spice paste to form a broth. Coconut milk is the key ingredient used to give standard curry laksa its distinctive taste. Water, chicken stock, or fish stock is also added, and the entire mixture is brought to a boil.

As the broth simmers, the cook prepares the garnishes and noodles. Rice flour noodles are either boiled or soaked in hot water for a few minutes until they become soft. The cook then divides the noodles into individual serving bowls. Bite-sized pieces of chicken, prawns, or fish cake are cooked and added to the serving bowls, along with tofu puff, hard-boiled egg, and bean sprouts. Finally, the broth is poured over these ingredients, and the soup is ready to serve.

Assam laksa is made in a very similar manner. A spice paste, usually made by blending together garlic, lemongrass, shallots, turmeric, and dried shrimp paste, is prepared first and set aside until ready to use. The cook makes a basic broth by boiling this spice paste in water. Tamarind paste, made from a sour-tasting plant, is added to the liquid along with several pounds of whole fish. This stock simmers long enough for the fish to cook and the flavors to blend.

Once the fish cooks, it is removed from the pot. The bones are discarded and the meat is flaked off and added back into the broth. Cooked rice noodles are arranged in individual serving bowls and the hot broth is poured over them. Additional garnishes, such as pineapple, onion, shredded cucumber, and mint leaves, are added immediately prior to serving.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.