Gluten-Free Malay Laksa
By the Gluten Free Recipes team ·
This vibrant Gluten-Free Malay Laksa is a comforting bowl brimming with aromatic spices and tender ingredients. Savory broth, tender protein, and hearty vegetables create a deeply satisfying and flavorful experience.
At a glance: This easy soups and stews recipe yields 4 servings in about 40 minutes (20 min prep, 20 min cook). It uses 12 ingredients — including certified gluten-free chicken or vegetable stock, protein, onion — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Malay Laksa: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Malay Laksa: This recipe is naturally gluten-free by using certified gluten-free stock and thickening with cornstarch. It avoids all gluten-containing grains.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup protein (chicken, beef, lentils, or beans)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced potatoes
- 1 can diced tomatoes (optional)
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2
If using meat or poultry, add the protein to the pot and cook until browned on all sides, about 5-7 minutes. If using lentils or beans, you can add them in the next step.
- 3
Add the diced carrots, celery, and potatoes to the pot. Stir well to coat them with the aromatics and cook for about 3-4 minutes until they begin to soften slightly. If using canned diced tomatoes, add them now and stir to combine.
- 4
Pour in the certified gluten-free stock, ensuring all ingredients are submerged. Bring the liquid to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes, or until the vegetables are tender and the flavors have melded.
- 5
In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Slowly pour this slurry into the simmering laksa while stirring continuously. Continue to simmer for another 5 minutes, or until the soup has thickened to your desired consistency. Season with salt and black pepper to taste before serving.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
Learn More
Celiac-safe recipe development and testing since 2026
Our team develops and tests every recipe to be 100% gluten-free, verifying ingredients, techniques, and cross-contamination risks. We focus on making gluten-free cooking as delicious and accessible as possible. Learn more about us.
