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Malaysian Laksa Noodle Soup


5 Mins

Preparation time

10 Mins

Cooking time



Originating from the Peranakan culture that developed when the Chinese first came to Malaysia in the 15th century, this spicy noodle soup has a delicious coconut and citrus flavour with just the right amount of heat.


  • 200g Thai Taste Folded Rice Noodles
  • 185g Malay Taste Laksa Paste
  • 250g Pumpkin - chopped
  • 400ml Coconut Milk
  • 750ml Vegetable Stock
  • 1 tbsp Thai Taste Palm Sugar
  • 100g Bean Sprouts
  • 225g Can Bamboo Shoots, drained
  • 2 tbsp freshly chopped Coriander
  • 100-200g Mix of seasonal vegetables - optional

Steps for cooking

  • 1.Place the noodles in a large heatproof bowl; pour over boiling water to cover and leave to stand for 5 minutes.
  • 2. Meanwhile, in a large saucepan place the Laksa paste and the pumpkin,stirring to ensure the pumpkin is coated. Cook over a medium heat for 1-2 minutes and then stir in the coconut milk, stock and palm sugar. Add the bean sprouts, bamboo shoots and seasonal vegetables and simmer until the pumpkin is cooked. Stir in the coriander.
  • 3. Drain the noodles and divide between 4 large deep bowls,ladle over the soup.
  • 4. Laksa can be garnished with fresh sliced chilli,spring onions and even some pomegranate seeds for vibrance.




Gluten Free:





Chef’s Tips

For a chicken Laksa, substitute the pumpkin with 250g of diced chicken and chicken stock instead of the vegetable stock.

Did you know?

Thailand is home to the world’s ninth tallest statue, The Great Buddha of Thailand, at the Wat Muang Monastery in Ang Thong province. It also has the world’s highest stupa – Phra Pathom Chedi at 127 metres. The country’s tallest building is the Baiyoke Tower II in Bangkok – it is the world’s 80th tallest at 304 metres.

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