Malaysian Laksa Curry (Printable Version)

A vibrant coconut curry bowl with tofu, noodles, and fresh vegetables for a rich, aromatic meal.

# Components:

→ Broth

01 - 2 tablespoons vegetable oil
02 - 1 large onion, chopped
03 - 3 cloves garlic, minced
04 - 2 tablespoons ginger, minced
05 - 2 stalks lemongrass, white parts only, finely sliced
06 - 3 tablespoons laksa paste (store-bought or homemade)
07 - 13.5 fl oz (1 can) coconut milk
08 - 3 cups vegetable broth
09 - 1 tablespoon soy sauce
10 - 1 teaspoon sugar
11 - Salt, to taste

→ Noodles & Toppings

12 - 10.5 oz rice noodles (thick or vermicelli), soaked or cooked per package instructions
13 - 7 oz firm tofu, cut into cubes
14 - 1 cup bean sprouts
15 - 1 medium carrot, julienned
16 - 1 red bell pepper, thinly sliced
17 - 3.5 oz snow peas, trimmed
18 - 2 spring onions, sliced
19 - Fresh cilantro, for garnish
20 - 1 lime, cut into wedges
21 - Red chili slices, optional

# Directions:

01 - Heat vegetable oil in a large pot over medium heat. Add onion, garlic, ginger, and lemongrass; sauté until fragrant and onion softens, approximately 3 to 4 minutes.
02 - Stir in laksa paste and cook for 2 minutes until aromatic.
03 - Pour in coconut milk and vegetable broth. Bring to a simmer while stirring to combine evenly.
04 - Add soy sauce, sugar, and salt. Allow to simmer uncovered for 10 minutes to develop flavors.
05 - Meanwhile, cook or soak rice noodles according to package directions. Drain and set aside.
06 - In a nonstick skillet, lightly fry tofu cubes until golden on all sides.
07 - Add carrots, bell pepper, and snow peas to the broth; simmer for 3 to 4 minutes until tender-crisp.
08 - Divide noodles among serving bowls. Ladle hot curry broth and vegetables over noodles. Top with fried tofu, bean sprouts, spring onions, cilantro, and chili slices. Serve with lime wedges.

# Expert Tips:

01 -
  • It comes together faster than you'd think, thanks to the laksa paste doing most of the flavor work for you.
  • The balance of creamy coconut, bright lime, and gentle heat feels luxurious without being heavy.
  • You can prep vegetables while the broth simmers, so there's no frantic rushing at the end.
02 -
  • Don't skip sautéing the aromatic vegetables; this is where the laksa gets its depth and won't taste flat or one-dimensional.
  • The lime at the end isn't optional—it's what transforms the soup from good to incredible by cutting through the richness and waking up every flavor.
  • Use firm tofu and actually fry it; soft tofu will disappear into the broth, and the fried exterior gives you something substantial to bite into.
03 -
  • If your laksa paste seems thick or separated, whisk it with a splash of the coconut milk before adding it to the pot—this prevents lumps and ensures even distribution.
  • Taste the broth just before serving and add more lime, salt, or even a touch more sugar if needed; these final adjustments make the difference between good and memorable.
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