Laksa Soup

By Whisper of Yum
  • Total Time:
  • Servings:


  • 1 chicken breast, bone in + skin on
  • 3 cups chicken broth
  • 2 cups water
  • 2 tbsp avocado oil
  • 1-3 red thai chili, cut in half
  • 1½ tbsp garlic, minced
  • 2 tbsp ginger, finely chopped
  • 1 lemongrass, outer stalk removed, lower 5 inches cut into coins
  • ½ cup laksa paste
  • 1 tbsp fish sauce
  • 1 cup full fat coconut milk
  • 1 package of tofu puffs
  • Juice of one lime
  • 8 oz vermicelli or ramen style noodles


  • beansprouts
  • cilantro, finely chopped


  1. In a dutch oven or large pot, add chicken breast, chicken broth, and water and bring to a boil. Once chicken cooks thoroughly (~20mins) remove from the pan and place on a plate and allow chicken to cool. Set chicken broth aside for later use.
  2. In a separate pot and over medium high heat, add oil, ginger, garlic. Cook for 3-4 mins or until mixture is soft and fragrant. Add lemongrass and chilis and cook for an additional 1 minute.
  3. Add laksa pasta, mix well and cook for 1 minute.
  4. Add coconut milk, chicken broth, and fish sauce and cook for 20 minutes.
  5. While the broth is cooking, shred chicken breast by hand and place on a plate. Set aside.
  6. Cook noodles according to the package. By now, the broth should almost be done.
  7. Once broth is finished cooking, turn off the flame and add the tofu puffs. Stir in lime juice and add more fish sauce if needed.

Assemble Bowls

  1. Add noodles, shredded chicken, and beansprouts. Pour broth over the bowl (be sure to load up on tofu puffs!) sprinkle cilantro over soup and enjoy!
  2. I will sometimes add chili paste and an extra squeeze of lime for an extra bit of tang.


Note: If you want a smoother soup, strain the broth as you pour it into your bowl. This will catch the ginger, garlic, and lemongrass.