Sarawak Laksa Recipe (Malaysian Noodle Soup with Shrimp and Chicken)

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Sarawak laksa is a Malaysian noodle soup from Sarawak on the island of Borneo, especially associated with Kuching. Rice vermicelli is served in a spiced broth enriched with coconut milk, then topped with shredded chicken, shrimp (prawns), bean sprouts, herbs and lime. You’ll also see the name written as laksa Sarawak.

I use prepared Sarawak laksa paste here because a traditional paste can contain a long list of spices and aromatics. It makes the recipe far more manageable at home but still keeps the distinctive paste at the center of the broth. The coconut milk gives the soup some richness, although this isn’t the same coconut-heavy style as curry laksa.

In Kuching, Sarawak laksa is strongly associated with breakfast and hawker food. It’s also one of the dishes that makes Malaysian laksa so interesting because the name covers several regional soups that taste very different from one another. You can explore more of them in my Malaysian recipes collection.

Why You’ll Love It

• The broth is distinctive: Sarawak laksa paste gives this soup a flavor that ordinary curry paste doesn’t reproduce.
• Prepared paste keeps the recipe practical: You don’t have to source and grind a long list of dried spices and fresh aromatics before you can start the broth.
• Chicken and shrimp make it a full meal: I find that the rice vermicelli, shredded chicken and shrimp makes one bowl satisfying enough for lunch or dinner as well as breakfast.
• You can adjust the heat at the table: Sliced chili or sambal lets everyone decide how spicy they want their own serving.

Sarawak Laksa Ingredient Notes

• Sarawak laksa paste: This is the defining ingredient. Commercial pastes vary in salt, heat and ingredients, so check the label before you season the broth. Some contain shrimp or belacan. I like this Sarawak laksa paste.
• Rice vermicelli: Thin rice noodles are the usual choice for Sarawak laksa. Prepare them according to the package directions and drain them well before assembling the bowls.
• Chicken stock: This recipe uses chicken stock as the broth base. Prawn stock is another traditional direction if you want a stronger seafood flavor.
• Coconut milk: It enriches the broth and rounds out the spice. Use canned coconut milk rather than sweetened coconut beverage.
• Cooked chicken: Shredded chicken is a classic topping and using it already cooked keeps the broth method straightforward.
• Shrimp (prawns): Add peeled, deveined shrimp near the end because they only need a few minutes to cook.
• Bean sprouts: These go into the serving bowls rather than simmering for the full cooking time. Don’t you agree they’re always better with a little crunch?
• Fish sauce: The amount here seasons the broth, although the saltiness of your laksa paste and stock will also affect the final seasoning.

How to Make Sarawak Laksa

Start by cooking the laksa paste with garlic and ginger in a little oil. Add the chicken stock and coconut milk, then let the broth simmer gently. The shrimp goes in near the end and only cooks until pink and opaque.

Prepare the rice vermicelli separately and divide it between the bowls. I like to warm the serving bowls in the oven, just so the soup stays hot for longer.

Add the hot broth, shrimp, shredded chicken and bean sprouts, then finish each serving with any cilantro (fresh coriander here in Blighty!) along with lime or sliced chili you’re using.

What is Sarawak Laksa?

Sarawak laksa is a regional Malaysian laksa from Sarawak in East Malaysia. It’s most closely associated with Kuching, where it is a familiar breakfast dish. The broth is commonly built from chicken or prawn stock, Sarawak laksa paste and coconut milk, with rice vermicelli as the noodle.

Typical toppings include shredded chicken, prawns, bean sprouts and thin omelette strips, with sambal and lime served for extra heat and acidity. Another Kuching specialty worth knowing is kolo mee, a dry noodle dish rather than a soup.

What Goes Into Sarawak Laksa Broth?

The broth starts with stock and Sarawak laksa paste, then coconut milk is added for body. Traditional paste recipes can include chilies, belacan, tamarind, garlic, galangal, lemongrass and spices. Commercial pastes vary from brand to brand, which is why 2 Sarawak laksa pastes can taste noticeably different.

This recipe keeps the broth simple by using prepared paste with garlic, ginger, chicken stock, coconut milk and fish sauce. It doesn’t call for extra dried shrimp, so I haven’t added dried shrimp to the article ingredients or method.

Sarawak Laksa Paste

If you’re making this dish outside Malaysia, prepared Sarawak laksa paste is usually the easiest way to get the right flavor profile. Look specifically for a paste labeled Sarawak laksa rather than assuming curry laksa paste or ordinary Malaysian curry paste will taste the same.

Check the ingredient label if shellfish is an issue because belacan or shrimp can be part of the paste. Taste the broth after it has simmered before adding extra salt since the paste, fish sauce and stock can all contribute plenty of seasoning.

Sarawak Laksa vs Penang Laksa and Curry Laksa

• Sarawak laksa: Uses its own spice paste with a chicken or prawn-based broth, some coconut milk and rice vermicelli. Chicken, shrimp, bean sprouts, omelette, sambal and lime are common accompaniments.
• Penang asam laksa: Uses a sour fish broth with tamarind and no coconut milk. You might like to try Penang asam laksa recipe which will show you how different that style is.
• Curry laksa: Has a richer coconut curry broth and commonly includes ingredients such as tofu puffs and bean sprouts. Take a look at my chicken laksa for another curry-style version.

Top Tips

• Cook the paste before adding liquid: I always heat it in oil with the garlic and ginger, because this gives the aromatics time to develop before the stock goes in.
• Keep the broth at a gentle simmer: There’s no need for a hard boil after the coconut milk is added.
• Cook the shrimp briefly: Add them near the end and stop cooking once they’re pink and opaque. Shrimp cook fast!
• Prepare the noodles separately: I find this makes it easier to control their texture and prevents leftovers from becoming a pot of swollen noodles.
• Serve lime and sambal separately: This way, everyone can choose their own preferred sourness and heat levels.

Variations and Substitutions

• Use prawn stock: Swap the chicken stock for prawn stock (shrimp stock) if you want the broth more seafood-heavy.
• Add omelette strips: Thin strips of plain omelet are a traditional topping and can be added when serving.
• Try Vietnamese coriander: If you can find laksa leaf, also called Vietnamese coriander, use it instead of cilantro for a more traditional garnish.
• Use calamansi: Calamansi is commonly served with Sarawak laksa. Regular lime is easier to find in a lot of places and works fine in this recipe.

Equipment

• Large pot or Dutch oven: For cooking the laksa paste and simmering the broth.
• Medium saucepan: For preparing the rice vermicelli separately.
• Fine-mesh strainer: For draining the cooked rice vermicelli.
• Kitchen tongs: For handling and dividing the noodles between serving bowls.
• Liquid measuring cups: For measuring the chicken stock and coconut milk.
• Measuring spoons: For measuring the laksa paste, fish sauce, oil and ginger.
• Chef’s knife: For preparing the garlic, chili, lime and garnishes.
• Cutting board: For chopping and preparing the fresh ingredients.
• Microplane grater: For finely grating the fresh ginger.
• Wooden spoon: For cooking the paste and stirring the broth.
• Soup ladle: For serving the hot broth over the noodles and toppings.

What to Serve with Sarawak Laksa

A full bowl of Sarawak laksa is usually enough for a meal, especially once the chicken, shrimp and noodles are added. Put extra sambal and lime on the table so people can season their own servings.

For a Malaysian spread, curry puffs make a good crispy snack before the soup. If you’re cooking for a larger group, ikan bakar or beef rendang can be served as separate dishes with rice.

History of Sarawak Laksa

The exact origin of Sarawak laksa isn’t fully documented. Local accounts commonly trace the dish to Kuching in the 1940s and a Teochew immigrant named Goh Lik Teck, who sold laksa around Carpenter Street. Commercial Sarawak laksa pastes later helped establish a recognizable style while individual stalls continued to develop their own broths and toppings.

Sarawak laksa is now one of the foods most closely associated with Kuching and Sarawak. Anthony Bourdain famously called it “breakfast of the gods” after eating it in Kuching, which helped introduce the dish to a much wider international audience.

How to Store

• Make ahead: Prepare the broth in advance, then cook the shrimp and noodles when you’re ready to serve.
• Refrigerate: Keep the broth, noodles and toppings in separate airtight containers. Refrigerate the broth for up to 3 days.
• Reheat: Warm the broth gently on the stove. For leftovers, add the cooked shrimp just long enough to heat through, then assemble the bowls with the noodles and toppings.
• Freeze: Freeze the broth without the noodles or fresh toppings for up to 1 month. Thaw it overnight in the refrigerator before reheating.

Sarawak Laksa FAQs

More Malaysian Dishes to Explore

Sarawak laksa is a good example of how regional Malaysian food can be. If you want to compare it with rice-based dishes, try nasi dagang, nasi lemak or nasi kerabu. Each one comes from a different food tradition and gives you a very different Malaysian meal.

Image credit: Laksa Sarawak via Wikimedia Commons

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