Curry Laksa
Curry laksa is a Malaysian-Singaporean noodle soup: rice noodles sitting in a spiced coconut curry broth, topped with chicken or shrimp, bean sprouts, and a halved boiled egg. The coconut milk gives the broth a rounded sweetness, the curry paste brings heat and color, and a squeeze of lime at the table cuts through the richness. Malaysia and Singapore each have dozens of regional versions, from mild to fiery.
Ingredients
- 150 gchicken fillet or shrimp
- 150 grice noodles
- 1 cancoconut milk
- 500 mlchicken or vegetable broth
- 1 tbspvegetable oil
- 2 tbsplaksa paste (or red Thai curry paste)
- 1 tspsugar
- 1 tbspfish sauce
- 1 tsplime juice
- 1 boiled egg
- 30 gbean sprouts
- tofu puffs (tau pok), optional
- fresh cilantro, chili and lime for serving
Method
- Heat a tablespoon of oil in a heavy-bottomed pot over medium heat. Add the laksa paste (or red Thai curry paste as a substitute) and fry, stirring constantly, for 1-2 minutes until it darkens slightly and the kitchen fills with a deep, fragrant aroma. This step blooms the spices and builds the flavor base of the entire soup.
- Pour in the chicken broth and coconut milk, stirring to dissolve the paste completely. Bring to a gentle boil, then stir in the sugar, fish sauce, and lime juice. Let it simmer for 5 minutes so the flavors meld. Taste the broth — it should be rich, slightly sweet, salty, and aromatic.
- If using chicken, slice the fillet into thin bite-sized pieces and add to the simmering broth. Cook for 5-7 minutes until the pieces are opaque throughout and tender. If using shrimp instead, add them now and cook just 2-3 minutes until they curl and turn pink — overcooking makes them rubbery. Add the tofu puffs now too, if using; they soak up the broth as it simmers.
- While the protein cooks, prepare the noodles separately according to the package directions. Drain and rinse briefly under warm water to prevent clumping. Divide the noodles between deep serving bowls.
- Ladle the hot coconut broth and protein over the noodles. Top each bowl with a halved boiled egg, a handful of fresh bean sprouts, cilantro leaves, thin chili slices, and a lime wedge on the side. Serve immediately — squeeze the lime into the soup at the table for a bright finish.
FAQ
Laksa is a Malaysian noodle soup in a coconut curry broth. Unlike curry, it is a soup — thin, spicy, coconut-forward — served over noodles with toppings like egg, bean sprouts, and fresh herbs.
Red curry paste is the best substitute. Add a pinch of turmeric and extra coconut milk. The flavor will be simpler but very close.
Traditionally rice noodles or thin egg noodles are used. Rice noodles give a more delicate texture and are gluten-free. Egg noodles add more body and richness. Rice noodles are also the star of dishes like pad Thai.
Yes — replace chicken with tofu or extra vegetables (eggplant, zucchini, spinach). Use vegetable broth and replace fish sauce with soy sauce. For a fully plant-based coconut curry, try our vegan coconut curry.
The broth keeps in the fridge for up to 3 days. Cook noodles fresh — they absorb the broth and become soggy. Store broth and noodles separately and combine just before serving.
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Comments (1)
The coconut milk should be added in two stages for curry laksa. First, fry the thick cream from the top of the can with the curry paste until the oil separates — this blooms the spices. Then add the thin coconut milk as the broth base. This two-stage method gives you twice the depth of flavor.