Malaysian spicy coconut noodle soup with shrimp, chicken, and tofu puffs — fragrant, fiery, soul-satisfying.
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.
Serves 4
Heat oil in large pot. Add laksa paste and stir-fry over medium heat for 3-4 minutes until very fragrant and oil separates.
Pour in 1 can of coconut milk. Stir until smooth. Cook 5 minutes until oil floats on top.
Add chicken stock, lemongrass, kaffir lime leaves, and second can of coconut milk. Bring to simmer.
Add chicken thighs. Simmer 12 minutes until cooked through.
Add shrimp, tofu puffs, and fish balls (if using). Cook 3-5 minutes until shrimp is pink.
Add fish sauce, palm sugar, and lime juice. Taste and adjust — should be balanced spicy, salty, slightly sweet, tangy.
Cook yellow noodles and rice vermicelli separately per package. Drain. Briefly blanch bean sprouts in same water (10 seconds).
Place portion of each noodle in 4 large bowls. Top with bean sprouts. Ladle generous amount of curry, chicken, shrimp, and tofu over noodles.
Top with cilantro, mint, half a hard-boiled egg, and lime wedge. Serve with extra sambal on side.
Cook the curry paste long enough — until oil separates. This is what unlocks deep flavor.
Use both noodle types for authentic texture experience.
Singapore curry laksa: thicker, with cockles.
Penang laksa: clear sour fish-based broth, very different dish.
Broth keeps refrigerated 4 days. Cook noodles fresh per serving.
Laksa is a Peranakan dish, born from the marriage of Chinese and Malay cuisines in 15th century Malacca. There are over 30 regional varieties.
Asian markets — Prima Taste or Mae Ploy brands are good. Or make from scratch with chilies, lemongrass, galangal, turmeric, shallots, garlic, shrimp paste.
Per serving (600g) · 4 servings total
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