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15 Minute Laksa Nodles

These Easy Laksa Noodles are rich, creamy, and packed with bold, spicy flavor—yet simple enough for a weeknight meal. Made with laksa paste, coconut milk, shrimp, and your favorite add-ins, this comforting noodle soup comes together quickly and tastes like it simmered for hours. Cozy, customizable, and seriously satisfying.
Print Recipe

Ingredients

  • * 1–2 tbsp neutral oil
  • * 3 cloves garlic minced
  • * 1 tbsp ginger grated
  • * Thai chili peppers sliced (to taste)
  • * 2 tbsp laksa paste
  • * 5 cups chicken broth
  • * ⅔ can coconut milk
  • * Fish sauce to taste
  • * Sugar to taste
  • * Fish balls
  • * Fried tofu sliced
  • * Shrimp peeled & deveined
  • * Veggies of choice bok choy, spinach, bean sprouts, etc.
  • * Cooked noodles rice noodles or egg noodles work great
  • * Lime wedges

Instructions

  • Heat a pot over medium heat and drizzle in the neutral oil.
  • Add garlic, ginger, and Thai chili peppers. Sauté until fragrant, about 30 seconds.
  • Stir in the laksa paste and fry for another minute.
  • Pour in the chicken broth and coconut milk. Stir to combine and bring to a gentle simmer.
  • Season with fish sauce and a pinch of sugar, adjusting to taste.
  • Add fish balls and fried tofu. Simmer for 5–7 minutes to let them soak up the broth.
  • Add shrimp and veggies during the last 2 minutes of cooking, just until shrimp turn pink and veggies are tender.
  • Divide noodles into bowls and ladle the hot laksa over top.
  • Finish with a squeeze of fresh lime and extra chili oil or hot sauce, if you like a bit of heat.