Curry Laksa
A rich and fragrant Malaysian coconut curry noodle soup, featuring a spicy broth, tender chicken, and various toppings. This recipe offers a balanced blend of aromatic spices and creamy coconut milk, perfect for a comforting meal.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,412 kcal
Allergen information: may contain crustaceans, eggs, fish, gluten, nuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 500 gchicken thigh, boneless, skinless, cut into bite-sized pieces
- 200 gshrimp, peeled, deveined(optional)
- 3 tbspvegetable oil
- 800 mlcoconut milk, full-fat
- 500 mlchicken broth
- 2 tbspfish sauce
- 1 tspsugar
- 200 grice vermicelli noodle
- 200 gegg noodle
toppings
- 200 gfirm tofu, fried, sliced(optional)
- 100 gbean sprout
- 2 pcshard-boiled egg, halved
laksa paste
- 1 pcsyellow onion, roughly chopped
- 4 clovegarlic
- 30 gginger, peeled, roughly chopped
- 40 glemongrass, outer layers removed, roughly chopped
- 6 pcsdried red chili, soaked in hot water, deseeded if less spice desired
- 20 ggalangal, peeled, roughly chopped
- 1 tspturmeric powder
- 1 tbspcoriander powder
- 0.5 tspcumin powder
- 4 pcscandlenut
- 1 tspshrimp paste, toasted
garnish
- 0.25 cupfresh cilantro, chopped
- 1 pcslime, cut into wedges
- 2 tbspchili sambal(optional)
Equipment
food processor · large pot · cutting board · knife
The method
Step by step
- 1
Blend all the laksa paste ingredients (onion, garlic, ginger, lemongrass, dried red chilies, galangal, turmeric powder, coriander powder, cumin powder, candlenuts, and shrimp paste) in a food processor with a splash of water until a smooth paste forms.
About 10 min
Cook’s note: Add water sparingly to achieve a thick paste consistency.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium heat.
About 1 min
- 3
Add the prepared laksa paste and sauté for 10-15 minutes, stirring frequently, until fragrant and the oil separates from the paste.
About 15 min
Cook’s note: Properly frying the paste is crucial for developing deep flavors.
- 4
Stir in the chicken pieces and cook until lightly browned on all sides.
About 5 min
- 5
Pour in the coconut milk and chicken broth, bring the mixture to a gentle simmer, then reduce heat and let it cook for 10 minutes.
About 10 min
Cook’s note: Do not boil the coconut milk vigorously, as it can curdle.
- 6
Add the shrimp and fried tofu (if using) and continue to simmer for another 3-5 minutes, or until the shrimp are cooked through.
About 5 min
- 7
Season the broth with fish sauce and sugar, adjusting to taste.
About 1 min
Cook’s note: Taste and balance the flavors of salty, sweet, and spicy.
- 8
While the broth simmers, cook the rice vermicelli noodles and egg noodles according to package instructions.
About 5 min
Cook’s note: Cook noodles al dente as they will continue to soften in the hot broth.
- 9
Drain the cooked noodles and divide them among serving bowls.
About 1 min
- 10
Ladle the hot laksa broth with chicken, shrimp, and tofu over the noodles.
About 1 min
- 11
Garnish each bowl with fresh bean sprouts, halved hard-boiled eggs, chopped fresh cilantro, and a lime wedge.
About 1 min
Cook’s note: Serve with chili sambal on the side for extra heat.
Per serving
Nutrition
- Calories
- 1,411.5kcal
- Protein
- 69.8g
- Carbs
- 106g
- Fat
- 89.2g
- Fibre
- 10.1g
- Sugar
- 11.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover laksa broth and toppings separately from noodles in airtight containers in the refrigerator.
Reheat broth gently on the stovetop; add freshly cooked noodles and desired toppings before serving.