Curry Laksa

About This Recipe

Curry Laksa (Curry Mee) is Malaysia's most iconic noodle soup — yellow egg noodles and rice vermicelli in a rich, spicy coconut curry broth, topped with shrimp, chicken, tofu puffs, bean sprouts, and a wedge of lime. The broth — fragrant with lemongrass, galangal, and chili paste — is what makes laksa unforgettable. Each bowl is creamy, spicy, complex, and addictive.

Ingredients

Serves 4

• 200 gyellow egg noodles
• 100 grice vermicelli
• 300 gchicken thighs, sliced
• 300 gshrimp, peeled
• 200 gtofu puffs (or fried tofu cubes)
• 200 gfish balls (optional)
• 200 gbean sprouts
• 5 tbsplaksa paste (or red curry paste + 1 tsp turmeric + 1 tsp shrimp paste)
• 2 canscoconut milk (400ml each)
• 5 cupschicken stock
• 3 tbspneutral oil
• 5 stalkslemongrass, bruised
• 5 leaveskaffir lime leaves, torn
• 3 tbspfish sauce
• 2 tbsppalm sugar
• 2 tbsplime juice
• 1/2 cupfresh cilantro
• 1/2 cupfresh mint or Thai basil
• 2limes, cut in wedges
• 4hard-boiled eggs, halved (optional)

Instructions

1. 1

   Cook laksa paste

   Heat oil in large pot. Add laksa paste and stir-fry over medium heat for 3-4 minutes until very fragrant and oil separates.

2. 2

   Add coconut milk

   Pour in 1 can of coconut milk. Stir until smooth. Cook 5 minutes until oil floats on top.

3. 3

   Add stock

   Add chicken stock, lemongrass, kaffir lime leaves, and second can of coconut milk. Bring to simmer.

4. 4

   Cook chicken

   Add chicken thighs. Simmer 12 minutes until cooked through.

5. 5

   Add shrimp and tofu

   Add shrimp, tofu puffs, and fish balls (if using). Cook 3-5 minutes until shrimp is pink.

6. 6

   Season

   Add fish sauce, palm sugar, and lime juice. Taste and adjust — should be balanced spicy, salty, slightly sweet, tangy.

7. 7

   Cook noodles

   Cook yellow noodles and rice vermicelli separately per package. Drain. Briefly blanch bean sprouts in same water (10 seconds).

8. 8

   Assemble bowls

   Place portion of each noodle in 4 large bowls. Top with bean sprouts. Ladle generous amount of curry, chicken, shrimp, and tofu over noodles.

9. 9

   Garnish

   Top with cilantro, mint, half a hard-boiled egg, and lime wedge. Serve with extra sambal on side.

Variations

• •

  Singapore curry laksa: thicker, with cockles.

• •

  Penang laksa: clear sour fish-based broth, very different dish.

Storage

Broth keeps refrigerated 4 days. Cook noodles fresh per serving.

Frequently Asked Questions