Laksa Lemak — Malaysian Coconut Noodle Soup with Tofu Puffs

Other Fast With Oil Published June 11, 2026

Laksa lemak is the kind of bowl you build your evening around — a thick, spice-paste coconut broth singing with lemongrass, galangal, and dried chili, poured over rice noodles and loaded with spongy fried tofu puffs that drink up the soup like little sponges. Bean sprouts add crunch, a squeeze of lime brightens it, and a dab of sambal at the table takes it as hot as you dare. It is rich, fragrant, and deeply satisfying — a full meal in a single bowl.

Written for oil days as is. For strict no-oil days, replace the fried tofu puffs with cubes of plain firm tofu simmered straight in the broth, and bloom the spice paste in a ladle of coconut milk rather than oil. The soup stays luxurious; only the puffs go missing.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 4
TIME: 40 minutes

INGREDIENTS

- 200g tofu puffs (fried tofu pockets), halved — or 1 block firm tofu, cubed and fried
- 300g rice vermicelli or thick rice noodles
- 3 tablespoons vegetable oil (omit for strict days)
- 4 tablespoons laksa paste (check it is shrimp-paste-free if needed)
- 2 stalks lemongrass, bruised
- 1 thumb galangal or ginger, sliced
- 2 cans (800ml total) full-fat coconut milk
- 3 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 200g bean sprouts
- 200g green beans, trimmed and halved
- Juice of 2 limes
- Fresh cilantro and mint, to serve
- Sambal oelek or chili paste, to serve

METHOD

1. Soak the rice noodles in hot water until pliable, then drain and set aside. (If using dried, follow the package timing.)

2. Heat the oil in a large pot over medium heat. Add the laksa paste, lemongrass, and galangal and fry, stirring, for 3 minutes until deeply fragrant and the oil reddens. (Strict days: bloom the paste in 1/2 cup of the coconut milk instead.)

3. Pour in the coconut milk and broth. Add the soy sauce and sugar. Bring to a simmer and cook gently for 10 minutes so the lemongrass and galangal perfume the broth.

4. Add the tofu puffs and green beans and simmer for 5 minutes until the beans are tender-crisp and the puffs are saturated with broth. Stir in the lime juice off the heat. Fish out the lemongrass stalks.

5. Divide the noodles among four deep bowls and pile bean sprouts on top. Ladle the hot soup over them so the sprouts wilt slightly.

6. Finish with cilantro and mint. Serve with sambal and extra lime so each person can set their own heat.

NOTES

- On fish days, shrimp is the classic addition — drop them in during step 4 and cook until pink. Shrimp is permitted on oil days too.
- Tofu puffs are sold frozen or chilled in Asian groceries and are worth seeking out for their texture. Cubed firm tofu, fried until golden, is the fallback.
- For a protein boost, add a handful of edamame or a spoon of peanut butter stirred into the broth.
- Leftover broth thickens as it sits; loosen with a splash of broth or water when reheating, and cook fresh noodles to order.