Curry Laksa (Malaysian Coconut Curry Noodle Soup)
Local name: Kari Laksa
In short: Rice and egg noodles in a rich coconut curry broth with chicken, prawns and fried tofu puffs, topped with bean sprouts, egg and fresh mint. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 740 kcal
Curry laksa, also called curry mee, is a bowl of noodles in a fiery, creamy coconut broth, and it is a daily lunch for many Malaysians. A fragrant paste of chilies, lemongrass, galangal and turmeric is fried until the oil separates, then simmered with stock and coconut milk. Tofu puffs soak up the soup while prawns and chicken cook in it. Sambal and lime on the side let each person adjust the heat and sourness.
Instructions
- Blend all the paste ingredients with 3 tbsp water until smooth.
- Heat the oil in a large pot over medium heat. Fry the paste for 10 to 12 minutes, stirring often, until fragrant and the oil separates from the paste.
- Pour in the stock, bring to a boil and simmer for 15 minutes. Stir in the coconut milk, sugar and salt and heat gently for 5 minutes without letting it boil hard.
- Add the chicken and simmer for 6 to 8 minutes, until cooked through (74°C/165°F). Add the prawns and tofu puffs for the last 3 minutes.
- Soak the vermicelli in hot water for 5 minutes or follow the package directions, then drain. Blanch the yellow noodles and bean sprouts in boiling water for 30 seconds and drain.
- Divide the noodles and sprouts among 4 bowls. Ladle over the soup with plenty of chicken, prawns and tofu, then top with the egg and mint.
- Serve with lime wedges and sambal on the side.
Tips
- Keep the soup at a gentle simmer after the coconut milk goes in. A hard boil can make the milk split and leave an oily surface.
- Make double paste and freeze half for up to 3 months. In a hurry, use 4 tablespoons of ready-made laksa paste, but taste for salt before adding more.
Questions and answers
What is the difference between curry laksa and assam laksa?
Curry laksa has a creamy coconut and spice broth. Assam laksa is a sour, fishy tamarind soup with no coconut milk. They are two very different noodle soups.
Can I make the laksa paste ahead?
Yes. It keeps for 5 days in the fridge and 3 months in the freezer. Fry it straight from the fridge, or thaw frozen paste first.
How spicy is curry laksa?
Medium to hot. Reduce the dried chilies to 4 and remove their seeds for a milder bowl, and offer sambal separately for those who like more heat.
How long does it take to make Curry Laksa (Malaysian Coconut Curry Noodle Soup)?
About 1 h 10 min in total: 30 min of preparation and 40 min of cooking.
How many calories are in Curry Laksa (Malaysian Coconut Curry Noodle Soup)?
About 740 kcal per serving, with 41 g of protein, 74 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 740 kcal |
|---|---|
| Protein | 41 g |
| Carbohydrates | 74 g |
| Fat | 31 g |
| Fiber | 5 g |
| Sugar | 7 g |
| Sodium | 1700 mg |
Estimated values, calculated from the ingredients.
