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A bowl of prepared Malaysian curry laksa with coconut milk, noodles, cilantro, chilies and more
Victoria Haneveer

Curry Laksa Recipe

Curry laksa is a Malaysian coconut curry noodle soup with rice noodles, shrimp, tofu puffs and bean sprouts.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Soup
Cuisine: Malaysian
Ingredients Method Notes

Ingredients
 

  • 8 ounces (225g) rice noodles
  • 8 ounces (225g) shrimp, peeled and deveined
  • 1 cup (about 150g) tofu puffs, halved
  • 1 cup (140g) shredded cooked chicken, optional
  • 1 cup (100g) bean sprouts
For the Broth
  • 2 tablespoons vegetable oil
  • 3 tablespoons curry laksa paste
  • 3 cloves garlic, minced
  • 1 teaspoon shrimp paste
  • 4 cups (1 liter) chicken broth
  • 1 ½ cups (360ml) coconut milk
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
Optional Garnishes
  • Cilantro (fresh coriander)
  • Lime wedges
  • Sliced red chilies

Equipment

  • Large pot or Dutch oven
  • Medium saucepan for the noodles
  • Colander
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Soup ladle

Method
 

  1. Cook the rice noodles according to the package directions until just tender. Drain well and set aside.
  2. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the curry laksa paste and garlic. Cook for 2 to 3 minutes, stirring often, until fragrant and slightly darker.
  3. Add the shrimp paste and cook for another 30 seconds, breaking it up with the spoon as you stir.
  4. Pour in the chicken broth and stir well. Bring to a gentle simmer.
  5. Add the coconut milk, fish sauce and sugar. Stir well and simmer gently for 5 to 8 minutes.
  6. Add the tofu puffs and shredded cooked chicken, if using. Simmer for a few minutes so they're heated through and the tofu absorbs some of the broth.
  7. Add the shrimp and cook for 2 to 3 minutes, or until pink and opaque. Don't keep cooking them once they're done.
  8. Divide the rice noodles between 4 bowls. Ladle the hot curry broth, shrimp, tofu puffs and chicken over the noodles.
  9. Add the bean sprouts and any cilantro, sliced red chilies or lime wedges you want. Serve immediately.

Notes

  • Curry laksa pastes vary considerably in salt, heat and ingredients.
  • Check the label if shellfish is an issue because some brands contain dried shrimp.
  • Keep the noodles separate from the broth until serving. This also makes leftovers easier to store without the noodles becoming excessively soft.
  • Use a blender if you decide to make a fresh spice paste from scratch.
  • For make-ahead curry laksa, prepare the broth base first and add the shrimp and noodles when you're ready to serve it.