A Fast, Fragrant Laksa-Style Bowl

This is the kind of bowl that feels like it should have taken all afternoon, even though it comes together in about ten minutes.

A fragrant coconut broth layered with lemongrass and turmeric, soft noodles, shredded chicken and plenty of fresh herbs. Rich enough to feel comforting, light enough that you still want another bowl.

The paste does most of the work here, building depth quickly without needing a long list of ingredients or hours of simmering. Coconut milk softens everything, while fish sauce, herbs and chilli added at the end stop the broth from feeling too heavy.

It’s quick, warming and exactly the sort of thing worth keeping in rotation for colder evenings or low-effort dinners.

Serves 2

You’ll Need

From the pantry

• 2 handfuls of cooked egg noodles (the ones you need to warm through)
• 2 heaped tbsp Rempapa Turmeric & Lemongrass Spice Paste
• 2 tbsp neutral oil
• 200ml Rempapa Coconut Milk
• 250ml water or chicken stock (we use Spring British Chicken Bone Broth)
• 2 tsp fish sauce, optional

To finish

• Cooked chicken, shredded
• 1 boiled egg, halved
• Fresh herbs such as coriander, basil or mint
• Yep Chilli Crisp Oil

To Make

• Soak the rice noodles in boiling water until softened, then drain and set aside.
• Heat the oil in a saucepan over a medium heat and fry the lemongrass and turmeric paste for 2–3 minutes until fragrant and slightly deeper in colour.
• Pour in the coconut milk and stock, stirring everything together before bringing to a gentle simmer. Add the fish sauce if using.
• Stir through the shredded chicken and simmer for another few minutes until heated through.
• Divide the noodles between bowls and ladle over the hot broth.
• Finish with the boiled egg, fresh herbs and chilli oil or chilli crisp if you like a little more heat.

Serve immediately.

Why This Works

The lemongrass and turmeric paste creates instant depth and fragrance without needing lots of separate ingredients.

Coconut milk gives the broth richness, while the herbs and chilli added at the end bring freshness and contrast that stop the soup from feeling heavy.

It’s the balance between warmth, spice, creaminess and freshness that makes this the sort of quick dinner people come back to repeatedly.

Best Served With

Something crisp and fresh on the side if you want to turn it into more of a meal, though it works perfectly well on its own.

And ideally, eaten while still steaming.

Easy Swaps

• Use prawns instead of chicken
• Add mushrooms or pak choi
• Swap eggs noodes for udon noodles
• Use tofu for a vegetarian version

FAQs

Can I make this vegetarian?

Yes - use vegetable stock, tofu and leave out the fish sauce or replace it with soy sauce.

What does lemongrass and turmeric taste like?

Lemongrass brings citrusy freshness, while turmeric adds warmth and earthiness. Together they create a deeply aromatic broth.

Can I make this ahead?

The broth can be made ahead, though the noodles are best prepared fresh before serving.

Is this soup spicy?

Not particularly. It’s warming and fragrant rather than hot, though chilli oil or chilli crisp can be added for extra heat.