Malaysian Curry Laksa
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.
A rich Malaysian coconut curry noodle soup with shrimp, tofu puffs, and vibrant laksa paste.
Nutrition per serving
Ingredients
noodles
broth
protein
toppings
seasoning
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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