Indonesian Laksa – Smoked Fish Coconut Noodle Soup

Laksa is one of Indonesia’s treasured noodle soups, deeply rooted in the culinary traditions of the Malay archipelago. This version, often known as Laksa Melayu or Laksa Nusantara, features a fragrant coconut milk broth infused with turmeric, lemongrass, and daun kesum (Vietnamese coriander). What sets it apart is the use of smoked fish (ikan asap), which gives the soup a rich, smoky depth that blends beautifully with chewy sago noodles (mie sagu). Served with fresh sprouts, herbs, and a touch of sambal, it embodies the warmth and spice of Indonesian coastal cuisine.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 4 Servings

Course: Main Dish, Soup

Cuisine: Indonesian (Malay influence, Riau Islands)

Calories: 420

Ingredients Method Notes

Ingredients

Main Components

300 g mie sagu sago noodles; substitute with rice vermicelli or thick rice noodles if unavailable
200 g ikan tongkol asap smoked mackerel/tuna; smoked salmon works as a substitute
100 g fresh ikan tongkol/tenggiri mackerel or Spanish mackerel, boiled and flaked
750 ml santan encer thin coconut milk; made by diluting canned coconut milk with water
750 ml santan kental thick coconut milk; full-fat canned coconut milk
2 tsp salt
1 tsp sugar
1 tsp fish bouillon powder optional

Spice Paste (Bumbu Halus)

8 shallots or substitute with red onion
4 cloves garlic
4 kemiri candlenuts; substitute with macadamia nuts
4 cm kunyit fresh turmeric root, charred or roasted; substitute 1 ½ tsp ground turmeric
2 cm fresh ginger
2 cm fresh galangal can substitute extra ginger if not available
1 Tbsp ketumbar coriander seeds, toasted
½ tsp jintan cumin seeds, toasted
3 red chilies mild
5 red chili peppers medium heat; use less if you prefer milder

Whole Spices & Aromatics

2 stalks serai lemongrass, bruised
2 daun salam Indonesian bay leaves; substitute with regular bay leaves
3 whole cloves
2 green cardamom pods
1 small cinnamon stick
¼ tsp ground nutmeg

Garnishes

Fresh daun kesum Vietnamese coriander; substitute with Thai basil or cilantro
Crispy fried shallots
Chili sambal on the side

Instruction

Prepare the noodles
Boil sago noodles (or rice vermicelli) until chewy and tender. Drain and, if desired, shape into small bundles for serving.
Make the spice paste
Blend shallots, garlic, candlenuts, turmeric, ginger, galangal, coriander, cumin, and chilies into a smooth paste.
Cook the paste
Heat 2–3 Tbsp oil in a pot. Sauté the spice paste until fragrant. Add lemongrass, bay leaves, cloves, cardamom, cinnamon, and nutmeg. Cook until aromatic.
Add the fish
Stir in the flaked boiled fish and smoked fish. Cook briefly until the flavors meld.
Build the broth
Pour in the thin coconut milk. Simmer gently for 10–15 minutes, stirring occasionally. Season with salt, sugar, and bouillon powder (if using).
Finish with thick coconut milk
Lower the heat, add the thick coconut milk, and stir gently. Do not let it boil hard to prevent curdling. Taste and adjust seasoning.
Assemble and serve
Place noodles in bowls. Ladle hot broth with smoked fish over the noodles. Garnish with daun kesum (or substitute), fried shallots, and serve with chili sambal on the side.

Notes

moked fish (ikan asap): Traditionally, tongkol (mackerel tuna) or selar (scad) are used. If unavailable, substitute with smoked mackerel or smoked trout, which are more common in Western markets.
Sago noodles (mie sagu): Unique to Riau and nearby islands, they can be replaced with rice vermicelli (bihun) or rice noodles if unavailable.
Daun kesum (Vietnamese coriander): If you can’t find this herb, substitute with Thai basil or a mix of fresh cilantro + mint to mimic the peppery-fresh aroma.
Spice level: Laksa is meant to be slightly spicy, but you can adjust by serving sambal (chili paste) on the side.
Make-ahead tip: The broth develops deeper flavors if cooked a day in advance and reheated gently.