There’s nothing quite like a steaming bowl of laksa to comfort the soul — and this version is the perfect balance of cozy, bold, and nourishing. With a silky coconut broth spiked with golden turmeric and lemongrass, hearty chickpeas, tender carrots, and just the right amount of heat, this laksa is the kind of meal that hits all the right notes. Finished with your favorite wheat noodles and garnished with fresh lime, red onion, and a jammy boiled egg.

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Prep Time: 20 minutes
Cook Time: 45 minutes
Serves: 4

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What You’ll Need

For the Spice Paste (blended or crushed)

• 1 tablespoon turmeric (ground)
• 1 tablespoon curry powder
• 2 cloves garlic
• 2 tablespoons fresh ginger (about one knob)
• 1 teaspoon ground coriander
• 1 tablespoon lemongrass paste

For the Soup Base

• 4 tablespoons olive oil
• 1 large onion, finely chopped
• 1 large carrot, diced
• 2 cups chickpeas, drained and rinsed
• ½ jalapeño, finely diced (adjust to heat preference)
• 2½ cups vegetable stock
• 1½ cups full-fat coconut milk
• 4 dashes fish sauce
• Zest and juice of 1 lime
• Salt, to taste

Noodles

• Wheat noodles (used in this version)
• Or substitute rice vermicelli or any wheat noodles you enjoy

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For Garnish

• Fresh cilantro, chopped
• Lime wedges
• Thinly sliced red onion
• Soft- or medium-boiled egg (halved)

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How to Make It

1. Cook the aromatics:
   In a heavy-bottomed pot, heat the olive oil over low heat. Add the chopped onion, garlic, ginger, and jalapeño. Cook low and slow for 10–15 minutes, stirring occasionally, until the onions are deeply golden and caramelized.
2. Add the curry paste:
   Add your prepared spice paste to the pot. Stir for 2–3 minutes to toast and bloom the spices until fragrant.
3. Build the broth:
   Add the coconut milk, vegetable stock, chickpeas, and diced carrot. Stir in the fish sauce, then bring everything to a gentle simmer.
4. Simmer:
   Let the soup simmer uncovered for 30 minutes, until the carrots are tender and the broth has developed rich flavor.
5. Season and finish:
   Add the lime juice and zest, then season to taste with salt.
6. Assemble and serve:
   Place your cooked wheat noodles in bowls. Ladle over the hot laksa broth with chickpeas and veggies.
7. Top and enjoy:
   Finish each bowl with cilantro, a halved boiled egg, chili crisp, red onion slices, and a lime wedge.

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Chef’s Notes

• Don’t rush the onions — letting them brown deeply builds an essential sweet-savory base.
• Lemongrass paste adds that signature Southeast Asian citrusy aroma; if you can find fresh stalks, even better.
• For extra richness, splash in an extra ½ cup of coconut milk at the end, just before serving.
• A jammy 7-minute egg works beautifully here — just boil, peel, and slice in half.
• If you’re not a fan of heat, omit the jalapeño and let guests add chili crisp to their taste.
• The broth is also amazing poured over rice instead of noodles.