Malaysian Curry Laksa

About This Recipe

Curry laksa is the richer, more indulgent cousin of the clear Penang Assam laksa. This version is all about the thick coconut curry broth — golden from turmeric and spices, creamy from coconut milk, and built on a laksa paste of lemongrass, chili, galangal, and dried shrimp. Topped with plump shrimp, tofu puffs soaked in broth, and a squeeze of lime, it's one of the world's great noodle soups.

Ingredients

Serves 4

• 200 grice vermicelli, soaked
• 300 gshrimp, peeled
• 200 gtofu puffs, halved
• 2 cupsbean sprouts
• 400 mlcoconut milk
• 600 mlchicken stock
• 3 tbsplaksa paste (store-bought or homemade)
• 2 tbspvegetable oil
• 1 tspsugar
• 1 tspsalt
• 4 leaveskaffir lime leaves
• 2 stalkslemongrass, bruised

Instructions

1. 1

   Fry the paste

   Heat oil in a pot. Fry laksa paste with lemongrass and kaffir lime leaves over medium heat for 3–4 minutes until fragrant and the oil separates.

2. 2

   Add liquids

   Add chicken stock and bring to a boil. Reduce to a simmer for 10 minutes. Add coconut milk, sugar, and salt.

3. 3

   Cook the protein

   Add shrimp and tofu puffs. Simmer 5 minutes until shrimp is pink and tofu puffs are softened and filled with broth.

4. 4

   Prepare the noodles

   Pour boiling water over soaked rice vermicelli for 2–3 minutes to soften. Drain.

5. 5

   Assemble and serve

   Place noodles and bean sprouts in bowls. Ladle hot broth and toppings over. Serve with lime wedges, sambal, and hard-boiled eggs.

Variations

• •

  Add cockles (kerang) as a topping

• •

  Use yellow Hokkien noodles instead of vermicelli

• •

  Make vegetarian with mushroom stock and no shrimp

Storage

Store broth and noodles separately. Broth keeps 4 days refrigerated.

Frequently Asked Questions