Laksa is one of the many loves I developed from living in Malaysia. Learning how to make it myself was a liberation and joy! Every once in a while, I crave a bowl so I make a big pot and freeze half of it so when my craving strikes again I have it on hand. I prefer this version to those I can buy at restaurants. This is fresh, clean and just as spicy and flavourful as I like it. It has no unwanted, processed oils, instant stocks, MSG or any other unwanted ingredients. Choose organic sweet potato noodles and it is grain free. Use No fish sauce and it is vegan. Neither sacrifice flavour!
I love enjoying a decadent noodle soup knowing it is packed with nutrients and I can drink the broth without guilt!
Adjust the spice level to your liking and make the soup just the right mix of spicy, salty, sweet and sour.
Malaysian Laksa Noodle Soup
Ingredients
Spice paste
3 shallots (depending on size) or 1 large red onion, peeled and chopped
1 tbs fresh galangal, roughly chopped or 1 1/2 tsp ground galangal
1 inch fresh turmeric, roughly chopped or 1/2 tsp Aleppo turmeric powder
1 inch fresh ginger, peeled and roughly chopped
2 lemongrass stalks, lower white part only, trimmed and roughly chopped (bruised at the base)
1/2 tsp ground coriander seeds
6 fresh Thai red chillies, ends trimmed and chopped
6 dried red chillies, soaked in hot water
6 raw whole macadamia nuts or 1 handful of activated or raw cashews
8 cloves garlic, peeled and sliced
soaking water from chillies for blending
Soup stock
6 cups homemade vegetable stock (no oil or salt added)
400 ml can organic coconut milk
1 tbs maple syrup or raw honey (optional, you may not need it)
4 tbs No fish sauce (see post dated 2 January 2026) (or Redboat/Son fish sauce)
3 tbs organic tomato paste (no salt added)
1 tbs pure porcini powder
1 tbs pure kelp powder
1/2 tsp sea salt
1/2 tsp freshly ground pepper
1/4 tsp black salt
4 ripe tomatoes, cut into 8ths
1 1/2 cups fresh oyster, brown, button or lion’s mane mushrooms roughly chopped
5-10 dried shiitake mushrooms previously soaked in filtered water (or 1/4 cup dried porcini mushrooms washed and soaked in boiling water)
Additional Ingredients
50-80 grams organic brown rice vermicelli or wide noodles, organic potato & bean thread noodles, organic sweet potato noodles or mung bean noodles (per serving)
For topping (choose one or a select few)
fresh coriander, chopped
Vietnamese mint, chopped
fresh mung bean sprouts, washed, spun and dried
fresh baby spinach or boy choy leaves
wedges of fresh lime
fresh red chilli, finely sliced (or sambal)
Method
If using dried shiitake mushrooms, wash thoroughly. Place in a small bowl and cover with filtered water. Set aside. If possible, soak these the night before planning to cook or at least 4-6 hours prior. If in a jam, use dried porcini mushrooms as they only require a short soaking time or use fresh mushrooms. Dried mushrooms will give you a deeper flavour.
Boil water and in a small bowl place the dried chillies. Cover with hot water and set aside.
Prepare all the spice mix ingredients and add to a high speed blender. Add in the dried chillies along with the soaking water. Run until you have a paste. Run a second time on high so that the lemongrass breaks up.
Heat a dutch oven and add the spice paste and cook over a low heat for about 15 to 20 minutes stirring constantly. If it starts to stick to the bottom of the pan, lower the heat and/or add a small splash of soup stock.
Add the tomato paste, and stir in for a minute.
Add the soup stock, soaked and chopped mushrooms with their water, fresh chopped mushrooms and bring to a boil.
Add the coconut milk, No fish sauce, porcini powder, kelp powder, salt and black salt. Add the tomatoes and continue to simmer for about 20-30 minutes.
While the soup broth cooks, prepare the fresh herbs and wash/spin the mung bean sprouts. Boil water in a sauce pan and cook the noodles until just done. Drain the noodles and place in bowls.
Taste the broth and adjust salt, pepper and add maple sugar/honey for sweetness as needed. Pour the soup over the noodles and top with mung bean sprouts, fresh coriander, Vietnamese mint, a wedge of lime and thinly sliced, fresh, red chilli if you like it spicy..
Left over soup can be stored in airtight glass containers in the refrigerator or freezer.