Malaysian Laksa Soup
Coconut curry noodle soup with shrimp and chicken for ten
Aromatics and laksa paste bloom in coconut milk and broth, then simmer with chicken, shrimp, and rice noodles. Serve with lime, cilantro, bean sprouts, and sambal for a bright, spicy hall soup night.
Why crews like it: Laksa wakes up tired palates. Coconut broth feels indulgent, shrimp and chicken double the protein, and the soup format means one ladle per bowl—fast service when everyone is starving post-call.
490Cal
36gProtein
46gCarbs
18gFat
Ingredients
- 2.6 tbsp vegetable oil
- 3/8 cup laksa paste
- 2 cans coconut milk
- 3.2 cups chicken broth
- 1.6 lb chicken breast
- 1.6 lb large shrimp
- 1 1/4 lb rice noodles
- 1 3/4 tbsp fish sauce
- 1/4 cup lime juice
- 2.4 cups bean sprouts
- 3/4 cup fresh cilantro
- 1/4 cup sambal oelek
Instructions
- Bloom laksa paste in oil: Heat 3 tbsp vegetable oil in a large pot over medium heat until it shimmers. Add 1/2 cup laksa paste and fry 2–3 minutes, stirring constantly, until deeply fragrant and the oil turns orange-red with a thin sheen on top.
- Simmer coconut milk and broth: Pour in 3 cans coconut milk and 4 cups chicken broth. Bring to a gentle simmer over medium heat—small bubbles at the edges, not a rolling boil. Simmer uncovered 15 minutes so the paste flavor melds into the broth.
- Season with fish sauce: Stir in 2 tbsp fish sauce and taste: broth should be savory, lightly sweet from coconut, and lightly spicy from the paste. Add another small splash of fish sauce if the pot tastes flat.
- Poach chicken breast: Slide in 2 lb thin-sliced chicken breast. Return to a gentle simmer and cook 8–10 minutes until chicken is opaque white throughout and reads 165°F in the thickest piece. Transfer chicken to a baking dish, shred or slice, and cover loosely. Target oven/smoker temperature: 165°F.
- Cook and cool rice noodles: Soak or boil 1.5 lb thick rice noodles per package until tender but still springy. Drain, rinse under cold water to stop cooking, toss with a few drops of oil, and portion into bowls or a labeled baking dish for the line.
- Poach shrimp in laksa broth: Raise the laksa broth to a steady simmer. Add 2 lb peeled large shrimp and cook 2–3 minutes until shells turn pink and flesh is opaque and curled—do not let shrimp boil hard or they turn rubbery.
- Brighten with lime and hold: Remove the pot from heat. Stir in 1/4 cup lime juice and taste once more—the broth should finish bright and slightly tangy. For holding, keep broth in the pot or a baking dish at 170°F max; do not boil while holding or coconut fat may split. Target oven/smoker temperature: 170°F.
- Ladle bowls on the line: Place a portion of rice noodles in each bowl. Ladle hot laksa broth over noodles, then top with chicken, shrimp, bean sprouts, and chopped cilantro. Pass sambal oelek on the side so each crew member controls the heat.
Tonight's spread
- Laksa bowls with lime wedges, cilantro, sprouts, and sambal.
- Cucumber salad with chili and peanuts for crunch.
Hall tips
- Hard-boiled egg halves are traditional and add cheap protein.
- Fried shallots from a jar upgrade texture instantly.
- If broth splits on hold, whisk in a spoon of warm water—not more coconut milk.
Meal prep
Bloom laksa paste in oil before any liquids—raw paste tastes harsh. Shrimp go in at the very end; they need only 2–3 minutes. Cook rice noodles ahead, rinse cold, and hold separately so they do not swell in the broth pot.
Leftovers
- Reheat broth and chicken gently to 165°F—never boil or coconut fat splits. Poach fresh shrimp in the reheated broth for 2–3 minutes at service.
- Extra laksa paste freezes in ice cube trays for quick future batches.
- Large pot
- Ladle
- Tongs
- Bowls
- baking dishes