Sarawak laksa is a Malaysian noodle soup from the state of Sarawak on the island of Borneo. The broth is built from a distinctive laksa paste simmered with aromatics and coconut milk, then served with rice vermicelli, shredded chicken, prawns and fresh herbs.
The broth is built by cooking laksa paste with dried shrimp and spices before adding coconut milk. The result is a lightly creamy soup with a clear shrimp flavor and a bit of heat from the paste. Lime and herbs added at the end sharpen the whole bowl.
In Sarawak, this is often eaten for breakfast, especially in Kuching where hawker stalls start serving it early in the morning. It’s now eaten throughout the day and is one of the most recognizable dishes from the region. For more traditional dishes from around the country, visit the Malaysian recipes hub.
Dish Overview
Sarawak laksa combines a spiced broth with rice vermicelli noodles and a mix of chicken and prawns. The bowl is usually finished with bean sprouts, herbs and lime.
The broth gets its color and aroma from Sarawak laksa paste, which includes chilies, spices and dried shrimp.
Sarawak Laksa Takeaways
Cooking method: Simmered spiced broth with blanched noodles
Key flavor elements: Laksa paste, coconut milk, dried shrimp, aromatics
Typical serving style: Rice vermicelli in broth topped with chicken, prawns, herbs and lime
What This Dish Is
Sarawak laksa is a noodle soup associated with the Malaysian state of Sarawak. It stands apart from other laksa styles because it uses a specific spice paste that defines the broth.
It’s widely sold at hawker stalls and is often eaten early in the day, though it also works well for lunch or dinner.
What It Tastes Like
The broth has a light coconut base with a clear shrimp flavor and a gentle chili warmth. A squeeze of lime at the end makes the flavors sharper.
If you like noodle soups with shrimp, chicken and a spiced broth, this is worth trying. This chicken laksa is another variation.
Key Ingredients
Laksa paste: The main flavor base that brings chili heat and spice complexity.
Rice vermicelli: Thin noodles that soak up the broth.
Chicken: Shredded cooked chicken adds substance.
Prawns: Add sweetness and seafood flavor.
Coconut milk: Gives the broth body and softens the spices.
Ingredient Spotlight: Laksa Paste
Laksa paste is the core of this dish. It usually includes dried chilies, shrimp paste, spices and aromatics blended into a thick mixture that forms the base of the soup.
Tips for Best Results
Cook the paste first: Frying the laksa paste briefly brings out its aroma.
Add prawns at the end: They cook quickly and turn rubbery if left too long in the broth.
Prepare noodles separately: Blanch them so they don’t turn soft in the soup.
Don’t let it boil hard: A gentle simmer keeps the broth smooth and stops the coconut milk from splitting.
Finish with lime: Adds a fresh contrast to the broth.
Variations and Substitutions
If laksa paste isn’t available: Use Malaysian curry paste and add dried shrimp for depth.
To reduce heat level: Use less paste or add more coconut milk.
For a different protein option: Tofu or sliced omelet can replace chicken or prawns.
How Sarawak Laksa Is Made
The paste is cooked briefly in oil first, then stock and coconut milk are added. The broth simmers until the flavors come together. Noodles are prepared separately, and the bowls are assembled with chicken, prawns, herbs and lime just before serving.
Sarawak Laksa
Ingredients
- 14 ounces (400g) rice vermicelli noodles
- 2 cups (480ml) chicken stock
- 1 cup (240ml) coconut milk
- 8 ounces (225g) cooked chicken, shredded
- 8 ounces (225g) prawns, peeled and deveined
- 1 cup (100g) bean sprouts
- 1 tablespoon oil
- 3 tablespoons laksa paste
- 2 garlic cloves (minced)
- 1 teaspoon ginger (grated )
- 1 tablespoon fish sauce
- cilantro (fresh coriander)
- lime wedges
- sliced chili
Method
- Heat the oil in a pot and cook the laksa paste with garlic and ginger until fragrant.
- Add the chicken stock and coconut milk, then simmer the broth gently for about 10 minutes so the laksa paste fully dissolves and the flavors combine.
- Add the prawns and cook until they turn pink and opaque, 2 or 3 minutes.
- Blanch the rice vermicelli briefly in hot water until softened.
- Divide the noodles among serving bowls and ladle the hot broth over the noodles.
- Top with shredded chicken, bean sprouts and optional garnishes.
Notes
- A large pot for the broth and a small pot for blanching noodles are useful when preparing the dish.
How to Store It
Make Ahead: The broth can be prepared in advance and kept chilled until needed.
Fridge: Store the broth separately for up to 3 days.
Freezer: Freeze the broth only for up to 1 month. Noodles and toppings don’t freeze well.
Reheat: Warm the broth gently and assemble fresh bowls when serving.
What to Serve with It
This is usually served as a full meal on its own. You can add extra sambal or lime at the table if you want more heat or acidity.
Sarawak Laksa vs Penang Laksa
These two dishes are quite different. Penang laksa uses a sour tamarind fish broth, while Sarawak laksa uses a spice paste and coconut milk.
Sarawak Laksa FAQs
Is this soup spicy?
It has mild to moderate heat depending on the paste used, with coconut milk balancing it out.
What noodles are used?
Rice vermicelli is the most common choice.
If you’re building out a Malaysian menu, try dishes like nasi dagang, ikan bakar and beef rendang, or go lighter with nasi lemak and nasi kerabu.
History of Sarawak Laksa
Sarawak laksa originated in the Malaysian state of Sarawak and became one of the region’s best known noodle dishes. It reflects a mix of Chinese and Malay influences, combining noodle soup traditions with spice pastes and coconut milk.
Today it’s served across Malaysia and is closely associated with Sarawak’s food culture.
Image credit: Laksa Sarawak via Wikimedia Commons