How to Make the Perfect Malaysian Curry Laksa
Malaysian · Medium · 40 min · 2 servings
Curry Laksa is a rich and aromatic Malaysian noodle soup made with a coconut milk curry broth, rice noodles, tofu puffs, shrimp, and bean sprouts. It is a warming and deeply spiced bowl that perfectly represents the diverse culinary heritage of Malaysia.
Why this recipe works
This Malaysian Curry Laksa recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 650 calories with 28g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 200 g dried rice vermicelli noodles
- 200 ml full fat coconut milk
- 3 tbsp laksa paste
- 200 g large shrimp peeled and deveined
- 100 g tofu puffs halved
- 1 tbsp fish sauce
Step by step instructions
Step 1: Soak the Noodles
Place the dried rice vermicelli in a bowl and cover with hot water. Soak for 8 to 10 minutes until softened and pliable. Drain well and divide between two deep serving bowls.
Step 2: Cook the Laksa Base
Heat a medium pot over medium heat and add a tablespoon of oil. Fry the laksa paste for 2 to 3 minutes until fragrant and darkened slightly. Pour in 500 ml of water and bring to a gentle simmer.
Step 3: Add Coconut Milk and Toppings
Stir in the coconut milk and fish sauce and bring back to a simmer. Add the tofu puffs and shrimp and cook for 3 to 4 minutes until the shrimp are pink and cooked through. Do not boil vigorously as it can cause the coconut milk to split.
Step 4: Assemble and Serve
Ladle the hot curry laksa broth generously over the soaked noodles in each bowl. Top with the cooked shrimp and tofu puffs. Garnish with fresh bean sprouts, mint leaves, and a squeeze of lime juice. Serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- shrimp → chicken thigh pieces or fish cakes
- laksa paste → red curry paste with a pinch of turmeric as a close approximation
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Boiling the broth too vigorously after adding the coconut milk which causes it to split and become oily
- Using light coconut milk instead of full fat which results in a thin and less flavorful broth
Nutrition facts
Per serving: 650 calories, 28g protein, 68g carbs, 30g fat, 6g fiber.
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