Malaysian Fish Laksa Noodle Bowls With Coconut-Spice Broth

Quick Recipe Version (TL;DR)

• Yield: 4 noodle bowls
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour

Quick Ingredients

• 400 g dried rice vermicelli noodles
• 600 g white fish fillets (cod, haddock, snapper), skinless
• 2 tbsp neutral oil
• 1 large yellow onion, thinly sliced
• 1.25 L fish stock (or low-sodium chicken stock)
• 400 ml canned full-fat coconut milk
• 2 tbsp fish sauce, plus more to taste
• 1 tbsp tamarind paste (or 1 tbsp lime juice)
• 2 tsp brown sugar
• 1 tsp kosher salt, plus more to taste
• 225 g bean sprouts
• 30 g fresh cilantro (about 1 cup leaves)
• 4 lime wedges
• Laksa paste (blend): 5 shallots, 4 garlic cloves, 25 g fresh ginger, 2 lemongrass stalks (tender inner part), 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric, 1/2 tsp chili flakes, 3 tbsp water

Do This

• 1. Soak/boil rice noodles per package; drain and rinse.
• 2. Blend laksa paste ingredients into a smooth paste.
• 3. Sauté paste in oil 3 minutes; add onion and cook 4 minutes.
• 4. Add stock; simmer 10 minutes. Stir in coconut milk, fish sauce, tamarind, sugar, and salt.
• 5. Poach fish in gentle simmer (82–88°C / 180–190°F) for 6–10 minutes; flake.
• 6. Warm noodles; prep sprouts, cilantro, and lime.
• 7. Assemble bowls: noodles + broth + fish + sprouts + cilantro + lime.

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Why You’ll Love This Recipe

• Big flavor, manageable steps: a homemade laksa-style paste gives you deep, restaurant-worthy taste without complicated techniques.
• Comforting but fresh: creamy coconut broth balanced with tangy tamarind and bright lime.
• Weeknight-friendly: the broth simmers while you prep noodles and toppings.
• Easy to customize: swap fish, adjust spice, or use store-bought laksa paste when you’re short on time.

Grocery List

• Produce: shallots (5), garlic (4 cloves), fresh ginger (1 small knob), lemongrass (2 stalks), yellow onion (1), bean sprouts (225 g), fresh cilantro (30 g), limes (2)
• Dairy: none
• Pantry: neutral oil, ground coriander, ground cumin, ground turmeric, chili flakes, fish stock (or chicken stock), canned full-fat coconut milk (400 ml), fish sauce, tamarind paste, brown sugar, kosher salt, dried rice vermicelli noodles (400 g)
• Seafood: white fish fillets (600 g)

Full Ingredients

Rice Noodles

• 400 g dried rice vermicelli noodles
• Water for soaking/boiling

White Fish

• 600 g white fish fillets (cod, haddock, snapper, or pollock), skinless
• 1/2 tsp kosher salt (for seasoning fish)

Laksa-Style Spice Paste (Blend Until Smooth)

• 5 medium shallots, peeled and roughly chopped (about 200 g)
• 4 garlic cloves, peeled
• 25 g fresh ginger, peeled and sliced (about a 2-inch piece)
• 2 lemongrass stalks, tough outer layers removed; use only the tender inner part, thinly sliced (about 30 g)
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp chili flakes (increase to 1 tsp for spicier)
• 3 tbsp water (to help the blender)

Coconut-and-Spice Broth

• 2 tbsp neutral oil (canola, grapeseed, or sunflower)
• 1 large yellow onion, thinly sliced (about 250 g)
• 1.25 L fish stock (or low-sodium chicken stock)
• 400 ml canned full-fat coconut milk
• 2 tbsp fish sauce, plus more to taste
• 1 tbsp tamarind paste
• 2 tsp brown sugar
• 1 tsp kosher salt, plus more to taste

Toppings (For Serving)

• 225 g bean sprouts, rinsed and well-drained
• 30 g fresh cilantro leaves (about 1 cup lightly packed)
• 2 limes, cut into 4 wedges
• Optional: 2 tbsp crispy fried shallots, 1–2 tsp chili oil or sambal, thinly sliced cucumber

Step-by-Step Instructions

Step 1: Prep the noodles

Cook the 400 g rice vermicelli according to the package directions (many brands either soak in hot water for 6–10 minutes or boil for 2–4 minutes).

Drain, then rinse under cool water to stop the cooking and prevent sticking. Set aside. If you like, toss with 1 tsp neutral oil to keep strands separate.

Step 2: Blend the laksa-style paste

In a blender or small food processor, combine the shallots, garlic, ginger, lemongrass, ground coriander, ground cumin, ground turmeric, chili flakes, and 3 tbsp water. Blend until very smooth, scraping down as needed.

Tip: Lemongrass can be fibrous—slice it thinly so the paste blends smoothly.

Step 3: Fry the paste to unlock the flavor

In a large pot or Dutch oven, heat 2 tbsp neutral oil over medium heat. Add the blended paste and cook, stirring often, for 3 minutes until fragrant and slightly darker.

Add the sliced onion and cook for 4 minutes, stirring, until the onion begins to soften.

Step 4: Simmer the broth

Pour in 1.25 L stock and bring to a gentle simmer over medium-high heat. Reduce heat to maintain a steady simmer and cook for 10 minutes to meld the flavors.

Stir in the 400 ml coconut milk, 2 tbsp fish sauce, 1 tbsp tamarind paste, 2 tsp brown sugar, and 1 tsp kosher salt. Keep the broth at a gentle simmer (avoid a hard boil so the coconut stays silky).

Step 5: Poach the fish, then flake

Season the fish with 1/2 tsp kosher salt. Slide the fish fillets into the broth.

Maintain the liquid at 82–88°C / 180–190°F (a very gentle simmer). Poach for 6–10 minutes, depending on thickness, until the fish is opaque and flakes easily.

Use a slotted spoon to transfer fish to a plate. When cool enough to handle, flake into bite-size pieces. Taste the broth and adjust with additional fish sauce (saltiness) or a squeeze of lime (brightness) if needed.

Step 6: Prep toppings and warm the noodles

Rinse and drain the bean sprouts well. Pick cilantro leaves from stems (or chop tender stems and include them).

To warm the noodles, briefly dip them in hot water for 10–15 seconds, then drain well.

Step 7: Assemble the noodle bowls

Divide noodles among 4 bowls. Ladle the hot coconut-and-spice broth over the noodles (about 375–450 ml broth per bowl, depending on bowl size).

Top each bowl with flaked fish, a small handful of bean sprouts, and plenty of cilantro. Serve with lime wedges and let everyone squeeze lime in right before eating.

Optional: Finish with a pinch of crispy fried shallots or a small spoon of sambal for heat.

Pro Tips

• Keep the coconut broth silky: once coconut milk is added, aim for a gentle simmer (82–88°C / 180–190°F), not a rolling boil.
• Make blending easier: slice lemongrass very thinly and add the measured water to help the paste turn smooth.
• Poach fish gently for tenderness: aggressive boiling can make fish dry and cause it to break up too much in the pot.
• Balance is everything: adjust at the end with fish sauce (salty/umami), tamarind or lime (sour), and a pinch more sugar (roundness).
• Sprouts stay crisp: add bean sprouts at the very end so they keep their fresh crunch.

Variations

• Use store-bought laksa paste: replace the homemade paste with 4–6 tbsp prepared laksa paste; fry it in oil for 1–2 minutes before adding stock.
• Seafood mix: add 225 g peeled shrimp in the last 2–3 minutes of cooking (until just pink) alongside the poached fish.
• Vegetarian-friendly: use vegetable stock, swap fish sauce for 1 1/2 tbsp soy sauce plus 1 tsp mushroom powder (optional), and top with pan-seared tofu.

Storage & Make-Ahead

Store the broth and fish in an airtight container in the refrigerator for up to 3 days. Store noodles and toppings separately (noodles can clump and sprouts wilt if stored in broth). Reheat the broth gently over medium-low heat until steaming hot (74°C / 165°F), then add fish just long enough to warm through.

Make-ahead option: blend the laksa paste up to 3 days ahead and refrigerate, or freeze it for up to 2 months. Thaw overnight in the fridge before frying in oil.

Nutrition (per serving)

Approximate (will vary by stock, fish type, and noodle brand): 680 calories, 38 g protein, 75 g carbohydrates, 28 g fat, 5 g fiber, 1250 mg sodium.