Malaysian Curry Laksa
A rich and fragrant Malaysian noodle soup featuring a spicy coconut curry broth, tender noodles, succulent prawns, and fried tofu puffs, finished with fresh bean sprouts and mint. This recipe focuses on the popular curry laksa variant.
🧂 Ingredients
- 400 g Dried rice vermicelli noodles(Or fresh rice noodles, adjust cooking time accordingly.)
- 200 g Laksa paste(Store-bought is convenient, or use homemade. Adjust to your spice preference.)
- 800 ml Full-fat coconut milk(Two 400ml cans. Do not use light coconut milk for richness.)
- 1 liter Chicken or Prawn stock(Low sodium is recommended to control saltiness.)
- 200 g Prawns(Peeled and deveined. Medium to large size.)
- 200 g Tofu puffs (tau pok)(Halved or quartered if large. These absorb the broth beautifully.)
- 2 tablespoons Vegetable oil(For frying the paste.)
- 150 g Bean sprouts(For topping. Blanched briefly if preferred.)
- 1 small bunch Fresh mint leaves(For topping. Cilantro can be substituted or added.)
- for serving Lime wedges(Optional, for a touch of acidity.)
- to taste Chili oil or sambal(Optional, for extra heat.)
👨🍳 Instructions
- 1
Prepare the noodles: If using dried rice vermicelli, soak them in hot water according to package directions until pliable but still firm (al dente). Drain well and set aside. If using fresh noodles, prepare them just before serving.
⏱️ 10 minutes (soaking/prep) - 2
Fry the laksa paste: Heat the vegetable oil in a large pot or Dutch oven over medium heat (approx. 175°C / 350°F). Add the laksa paste and fry, stirring constantly, until fragrant and the oil begins to separate from the paste, about 5-7 minutes. This step blooms the spices.
⏱️ 7 minutes - 3
Build the broth: Pour in the chicken or prawn stock and bring to a simmer, scraping up any bits from the bottom of the pot. Stir in the coconut milk. Bring the broth back to a gentle simmer, then reduce the heat to low and let it infuse for about 15-20 minutes. Do not boil vigorously after adding coconut milk.
⏱️ 20 minutes - 4
Cook the additions: Add the tofu puffs to the simmering broth and cook for about 5 minutes to allow them to soak up the flavor. Then, add the prawns and cook for just 2-3 minutes, or until they turn pink and opaque. Remove the prawns and tofu puffs from the broth with a slotted spoon and set aside.
⏱️ 8 minutes - 5
Assemble the bowls: Divide the prepared rice noodles among four deep serving bowls. Ladle the hot laksa broth over the noodles. Arrange the cooked prawns and tofu puffs on top.
⏱️ 3 minutes - 6
Garnish and serve: Top generously with fresh bean sprouts and mint leaves. Serve immediately with lime wedges and chili oil or sambal on the side for guests to customize their bowls.
⏱️ 2 minutes
💡 Pro Tips
- ✓The quality of your laksa paste is crucial for the final flavor. Use a good quality store-bought paste or a well-loved homemade recipe.
- ✓For a richer broth, use full-fat coconut milk and don't boil the broth vigorously after adding it, as it can split.
- ✓Adjust the amount of laksa paste and stock to achieve your desired level of spice and saltiness.
- ✓This recipe focuses on Curry Laksa. Asam Laksa is a different dish with a sour, fish-based broth.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other proteins like shredded chicken, fish cakes, or hard-boiled eggs.
- Include other vegetables such as bok choy, long beans, or shredded omelette.
- For Asam Laksa, a completely different broth base (tamarind, fish) and toppings are used.