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.
This version of Sarawak laksa highlights the layered flavors of the broth, where laksa paste, dried shrimp and spices simmer together with coconut milk. The noodles absorb the aromatic soup while the chicken, prawns and herbs add texture and freshness to the bowl.
Sarawak laksa is often eaten for breakfast in Sarawak, especially in Kuching where hawkers set up early, around 6 or 7AM, although today it’s enjoyed throughout the day as a noodle soup meal.
If you’re exploring Malaysian noodle soups, see asam laksa as well [INTERNAL LINK PLACEHOLDER]. Or for a Thai flavor, this Thai chicken soup is really good.
Table of Contents
Dish Overview
Sarawak laksa combines a spiced broth with rice vermicelli noodles and a mixture of seafood and chicken. The soup is usually finished with bean sprouts, herbs and lime.
The flavor comes from Sarawak laksa paste, which contains chilies, spices and dried shrimp. The paste gives the broth its distinctive aroma and reddish color.
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
About Malaysian Cuisine
This dish is part of Malaysia’s diverse culinary tradition, which blends Malay, Chinese, Indian and Peranakan influences. If you’re exploring Malaysian cooking, see the full guide to traditional dishes here: Malaysian Recipes: Traditional Regional Dishes Explained.
What This Dish Is
Sarawak laksa is a noodle soup associated with the Malaysian state of Sarawak. It differs from other laksa varieties because the broth relies on a distinctive spice paste rather than a strongly sour or strongly coconut-based base.
It’s commonly eaten for breakfast in Sarawak and is widely available at hawker stalls.
What It Tastes Like
The broth has a layered flavor with gentle chili warmth, savory shrimp notes and mild richness from coconut milk. Lime juice and herbs brighten the soup just before serving.
People who enjoy aromatic noodle soups with seafood tend to enjoy this traditional Malaysian soup recipe.
Key Ingredients
Laksa paste: The defining ingredient that provides chili heat and spice complexity.
Rice vermicelli: Thin rice noodles that absorb the broth.
Chicken: Shredded cooked chicken adds substance to the bowl.
Prawns: Provide sweetness and seafood flavor.
Coconut milk: Softens the spices and gives the broth body.
Ingredient Spotlight: Laksa Paste
Laksa paste is the core flavor base of Sarawak laksa. It typically contains dried chilies, shrimp paste, spices and aromatics blended into a thick paste. This mixture forms the foundation of the soup’s flavor.
Tips for Best Results
Simmer the paste first: Cooking the laksa paste briefly in oil helps release its aroma.
Do not overcook the prawns: Add them near the end so they stay tender.
Prepare noodles separately: Blanch the noodles briefly so they remain springy.
Finish with lime: Lime juice brightens the broth and balances the richness.
Variations and Substitutions
If you can’t find laksa paste: Use a Malaysian curry paste and add dried shrimp for depth.
If you want it less spicy: Reduce the amount of laksa paste in the broth.
If you want a different protein: Sliced omelet or tofu can replace chicken or prawns.
Make Ahead and Storage
Make Ahead: The broth can be prepared a day ahead and reheated before serving.
Fridge: Store the broth in an airtight container for up to 3 days.
Freezer: The broth can be frozen for up to 1 month.
Reheat: Reheat gently on the stovetop and assemble the noodles just before serving.
What to Serve with It
Sarawak laksa is usually served as a complete meal on its own. The noodles, broth and toppings provide a balanced bowl. Some people add extra sambal or lime at the table for additional heat and brightness.
Sarawak Laksa vs Penang Laksa
Sarawak laksa differs significantly from Penang assam laksa. Penang laksa uses a sour tamarind fish broth, while Sarawak laksa relies on a spice paste and coconut milk for its flavor base.
Sarawak Laksa FAQs
Is this soup spicy?
The soup has mild to moderate heat from chili paste, but it is usually balanced by coconut milk.
What noodles are used in Sarawak laksa?
Rice vermicelli is the most common noodle used in Sarawak laksa.
More Malaysian Recipes
Explore more traditional dishes in the Malaysian recipe collection:
Nasi dagang
Ikan bakar
Nasi kerabu
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.
History of Sarawak Laksa
Sarawak laksa originated in the Malaysian state of Sarawak, where it became one of the region’s most recognizable noodle dishes. The dish reflects Chinese and Malay culinary influences, combining noodle soups with spice pastes and coconut milk.
Today Sarawak laksa is widely served across Malaysia and remains one of the most famous foods associated with the state.
Image Credit: Here