Laksa Recipe – Singaporean Curry Noodle Soup (Laksa Lemak) | Asian Recipes

After a trip to Singapore a couple of years ago, I fell in love with their Laksa! The coconut curry broth is complex, fragrant, and just the right amount of richness. Seafood stock is the base of the broth, and the flavour the comes through is every seafood lover’s dream. You might be tempted to skip the clams but trust me…the clams make a huge difference in the flavour of the broth.

There are many types of laksa across Malaysia and Singapore, but this version enriched with coconut milk is the one common in Singapore and is also known as laksa lemak, peranakan laksa, or nyonya laksa. What’s your favourite kind of laksa and what is it like?

COOKING TIPS: It’s a bit of work to get all the stuff together, as is usually the case for noodle soups, but you can make many components in advance and spread out the work. You can freeze the paste, so not a bad idea to make some extra. The broth can be made days in advance, and even the noodles can be cooked in advance. If you’re going to make the broth ahead of time, make sure you cook off your clams and shrimp as well since raw seafood doesn’t last long, but cooked seafood can last up to a week in the fridge.







About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes .

What do you think?


  1. HELLO LOVELY VIEWERS! Important Note:

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  2. Thank you for your recipe Pailin. I top up my laksa with fresh cockles, finely chopped laksa leaves and a table spoon of dried prawn sambal.Aromatic and taste great!

  3. I watching this video.. because in my country (Indonesia), release new taste instant noodle "Singapore Laksa", and i really liked the taste tbh, i want to know what is look like of real laksa, and now i know from this video, combination of seafood and coconut milk, is perfect combination

  4. Your video here drove me CRAZY!!! I was so hungry watching this. I've travelled in eastern & western Malaysia, and had the regionalised Laksa from Penang all the way over to Sarawak and Sabah. I haven't yet been to Singapore. I would love to make this recipe but I do find the prep a bit daunting. It's really nice to see your prep. I live in the UK, & Malaysian & Singaporean food can be found here, thank goodness. OK, I'll summon my courage & try.

  5. I am from india and have fallen in love with laksa…Thanks to KOka noodles….the ingredients you used are not available here…so I have to stick with ready made koka noodles….but your video takes laksa to new heights…. you might not believe me but when you were garnishing the final bowl, I got my mouth watered automatically….. wonderful video…..Thanks pai….I hope this lockdown ends soon and I would visit Malaysia or Singapore just to explore laksa…