Laksa Soup: Let's Give A Healthier Twist To This Malaysian Coconut Curry Soup
Image Credit: Laksa Soup

Eating healthy is the first step for anyone who is trying to get fit. But did you think healthy and tasty can't be combined? The good news is that healthy does not ever have to mean expensive ingredients or bland taste. Instead, we believe that eating right can be fun, delicious and use all your locally grown ingredients. Giving a healthier twist, Deep Health Coach and Founder Nourish with Sim, Simrun Chopra shares a recipe for Laksa Soup – Malaysian Coconut Curry Soup, full of flavour, nutrients and easy to make. Laksa is one of the most famous Southeast Asian cuisines. You can make this one as creamy as you like by varying the amount of coconut milk.

Ingredients for Malaysian Laksa Recipe

  • Level: Easy
  • Serves: 2

Laksa Paste

  • 2 tablespoons coriander seeds (dhaniya)
  • 1 teaspoon black peppercorns
  • 1 teaspoon cumin seeds (jeera)
  • 1 teaspoon fennel seeds (saunf)
  • 4 cloves
  • 1/4 teaspoon ground turmeric (Haldi)
  • 5 to 8 dried red chiles


  • 2 lemongrass stalks (check notes)
  • 2 teaspoons coconut oil
  • 1/2 kg curry cut chicken/tofu/soy chunks
  • 3 large onions, thinly sliced
  • 300 ml coconut milk
  • 4 cups chicken/veg broth
  • 2 teaspoons jaggery / brown sugar
  • Salt to taste
  • 1 cinnamon stick whole
  • handful mung bean sprouts, rinsed(optional)
  • noodles - noodles / flat rice noodles
  • Fresh mint leaves, torn
  • Fresh cilantro leaves, torn
  • Lime wedges
  • Chilli paste (optional)


  1. Grind the "laksa paste" ingredients together; coriander, peppercorns, cumin, fennel, cloves, turmeric, and chillies in a grinder till you get a smooth paste. Add a little water if required. (or use the water you soaked the chillies in)
  2. Peel the tough outer layers from the lemongrass, then mash the core with a pestle or a small heavy frying pan. (Replace with lime leaves)
  3. After making the broth, debone the chicken, reserve the meat and broth and discard the bones. OMIT, this step is using a vegetarian protein.
  4. Heat oil in a large pot over medium heat. Add chicken, onions, spices and cook, constantly stirring, until fragrant, about 2 minutes.
  5. Pour in coconut milk, broth, jaggery, and salt; add the cinnamon stick and lemongrass. Bring to a boil, then cover for 20 minutes.
  6. If using, Boil the bean sprouts in a large pot of boiling water until softened. 2 minutes—transfer sprouts to a bowl.
  7. Add the flat rice noodles to a pot and cook until firm, 4 minutes. Drain; rinse well.
  8. Divide sprouts and noodles among bowls. Ladle in the soup (remove cinnamon and lemongrass) and top with mint and cilantro.

Serve with limes and sambal or chilli paste.