Seafood Laksa Noodles

Why You’ll Love This Recipe

• Rich and flavorful coconut curry broth
• Packed with tender seafood
• Restaurant-quality meal at home
• Perfect balance of spice and creaminess
• Hearty and satisfying
• Easy to customize with your favorite seafood
• Great for entertaining
• Ready in under an hour

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Laksa Broth

• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 teaspoon turmeric
• 4 cups seafood stock or chicken broth
• 1 can (13.5 ounces) coconut milk
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• Juice of 1 lime

For the Noodles and Seafood

• 8 ounces rice noodles
• ½ pound shrimp, peeled and deveined
• ½ pound scallops
• ½ pound white fish, cut into bite-sized pieces
• 1 cup bean sprouts
• 2 green onions, sliced

Optional Garnishes

• Fresh cilantro
• Lime wedges
• Sliced red chilies
• Crispy fried onions

Directions

1. Cook the rice noodles according to package directions.
2. Drain and set aside.
3. Heat the vegetable oil in a large pot over medium heat.
4. Add the onion and cook for 4–5 minutes until softened.
5. Stir in the garlic and ginger and cook for 30 seconds.
6. Add the red curry paste and turmeric, stirring for 1 minute until fragrant.
7. Pour in the seafood stock and coconut milk.
8. Stir in the fish sauce and brown sugar.
9. Bring the broth to a gentle simmer.
10. Add the shrimp, scallops, and fish.
11. Simmer for 5–7 minutes until the seafood is cooked through.
12. Stir in the lime juice.
13. Divide the cooked noodles among serving bowls.
14. Ladle the hot broth and seafood over the noodles.
15. Top with bean sprouts, green onions, and desired garnishes.
16. Serve immediately with lime wedges.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Variations

• Shrimp Laksa: Use only shrimp for a simpler version.
• Mixed Seafood Laksa: Add mussels, squid, or crab meat.
• Chicken Laksa: Replace seafood with sliced chicken breast.
• Vegetarian Laksa: Use tofu, mushrooms, and vegetable broth.
• Extra Spicy Laksa: Add additional curry paste or fresh chilies.
• Low-Carb Laksa: Substitute zucchini noodles for rice noodles.
• Vegetable Laksa: Include bok choy, spinach, mushrooms, or snow peas.

Storage/Reheating

Storage

Store the broth and noodles separately in airtight containers in the refrigerator for up to 3 days.

Reheating

Reheat the broth gently on the stovetop until hot. Add the noodles just before serving to prevent them from becoming overly soft.

FAQs

What is laksa?

Laksa is a popular Southeast Asian noodle soup known for its rich, spicy, and aromatic broth, often made with coconut milk and curry spices.

What seafood works best in laksa?

Shrimp, scallops, white fish, mussels, squid, and crab are all excellent choices.

Can I make this dish less spicy?

Yes. Reduce the amount of curry paste and omit fresh chilies.

What type of noodles should I use?

Rice noodles are traditional and work best in this recipe.

Can I make laksa ahead of time?

Yes. Prepare the broth ahead and cook the noodles separately when ready to serve.

Why should I store the noodles separately?

Keeping the noodles separate prevents them from absorbing too much broth and becoming mushy.

Can I use store-bought seafood stock?

Absolutely. High-quality seafood stock or broth works well.

Is coconut milk necessary?

Coconut milk provides the signature creamy texture and flavor of laksa.

What vegetables can I add?

Bean sprouts, bok choy, spinach, mushrooms, snow peas, and carrots are excellent additions.

What should I serve with Seafood Laksa?

It is often served as a complete meal, but spring rolls, cucumber salad, or steamed vegetables pair nicely.

Conclusion

Seafood Laksa Noodles is a vibrant and comforting dish that brings together tender seafood, silky noodles, and a rich coconut curry broth in one unforgettable bowl. Packed with bold Southeast Asian-inspired flavors and customizable to your preferences, this recipe is perfect for both special occasions and cozy dinners at home. Once you experience its creamy, aromatic broth and satisfying combination of textures, it’s sure to become a favorite in your recipe collection.

Seafood Laksa Noodles

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Seafood Laksa Noodles is a rich and aromatic Southeast Asian-inspired noodle soup featuring tender seafood, silky rice noodles, and a creamy coconut curry broth. Packed with bold flavors and comforting textures, this dish delivers restaurant-quality results at home.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Simmer
• Cuisine: Southeast Asian
• Diet: Halal

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 teaspoon turmeric
• 4 cups seafood stock or chicken broth
• 1 can (13.5 ounces) coconut milk
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• Juice of 1 lime
• 8 ounces rice noodles
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 pound white fish, cut into bite-sized pieces
• 1 cup bean sprouts
• 2 green onions, sliced
• Fresh cilantro, for garnish (optional)
• Lime wedges, for serving (optional)
• Sliced red chilies, for garnish (optional)
• Crispy fried onions, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Cook the rice noodles according to package directions, then drain and set aside.
2. Heat the vegetable oil in a large pot over medium heat.
3. Add the onion and cook for 4–5 minutes until softened.
4. Stir in the garlic and ginger and cook for 30 seconds.
5. Add the red curry paste and turmeric and cook for 1 minute until fragrant.
6. Pour in the seafood stock and coconut milk.
7. Stir in the fish sauce and brown sugar.
8. Bring the broth to a gentle simmer.
9. Add the shrimp, scallops, and white fish.
10. Simmer for 5–7 minutes until the seafood is cooked through.
11. Stir in the lime juice.
12. Divide the cooked noodles among serving bowls.
13. Ladle the hot broth and seafood over the noodles.
14. Top with bean sprouts, green onions, and desired garnishes.
15. Serve immediately with lime wedges.

Notes

• Store noodles and broth separately to prevent the noodles from becoming overly soft.
• Add bok choy, mushrooms, spinach, or snow peas for extra vegetables.
• Adjust the spice level by increasing or reducing the curry paste.
• Use a mixture of seafood such as mussels, squid, or crab for variety.
• Reheat the broth gently and add freshly cooked or reserved noodles before serving.
• Fresh lime juice brightens the rich coconut broth.

Nutrition

• Serving Size: 1 serving
• Calories: 520 kcal
• Sugar: 6 g
• Sodium: 980 mg
• Fat: 23 g
• Saturated Fat: 16 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 165 mg