Malaysian Laksa Curry (Print Version)

A vibrant blend of coconut curry broth, tofu, noodles, and fresh vegetables with balanced creamy and spicy notes.

# What You'll Need:

→ Broth

01 - 2 tablespoons vegetable oil
02 - 1 large onion, chopped
03 - 3 cloves garlic, minced
04 - 2 tablespoons minced ginger
05 - 2 stalks lemongrass, white parts only, finely sliced
06 - 3 tablespoons laksa paste (store-bought or homemade)
07 - 1 can (14 fl oz) 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 ounces rice noodles (thick or vermicelli), soaked or cooked according to package
13 - 7 ounces 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 ounces snow peas, trimmed
18 - 2 spring onions, sliced
19 - Fresh cilantro, for garnish
20 - 1 lime, cut into wedges
21 - Red chili slices, optional

# How to Make:

01 - Heat vegetable oil in a large pot over medium heat. Add onion, garlic, ginger, and lemongrass; sauté until fragrant and onions soften, about 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, stirring well to combine.
04 - Add soy sauce, sugar, and salt. Simmer uncovered for 10 minutes to meld flavors.
05 - Cook or soak rice noodles according to package instructions. 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 just tender.
08 - Divide noodles among serving bowls. Ladle hot curry broth and vegetables over noodles. Top with fried tofu, bean sprouts, spring onions, fresh cilantro, and chili slices if desired. Serve with lime wedges.

# Expert Advice:

01 -
  • It's the kind of one-pot meal that feels indulgent but comes together in under an hour, leaving you with that satisfied, warm feeling only curry can give.
  • Every spoonful balances heat, creaminess, and brightness in a way that makes you want to keep eating even when you're full.
  • Once you master this, you'll find yourself making it on weeknights when you want something that tastes like you've been cooking all day.
02 -
  • The laksa paste is doing most of the heavy lifting flavor-wise, so buy a good brand or make your own rather than settling for something that tastes dull—your broth will only be as good as your paste.
  • Don't skip frying the tofu; even a quick pan-fry gives you textural contrast that makes the whole dish more interesting and prevents it from tasting one-note creamy.
  • Tasting as you go is essential because laksa paste brands vary wildly in saltiness and heat level, and what worked last time might need adjustment this time.
03 -
  • Fried shallots sprinkled on top right before serving add a textural element that elevates the whole dish in a way that seems small until you try it.
  • If you find the broth too creamy, you can lighten it with an extra splash of vegetable broth at the end, but I'd suggest tasting first since some brands of coconut milk are already less dense.
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