Malaysian Laksa Curry Dish (Printable View)

Vibrant coconut curry broth with tofu and fresh vegetables offers spicy, creamy, and fresh flavors in every bite.

# What You'll Need:

→ Broth

01 - 2 tablespoons vegetable oil
02 - 1 large onion, chopped
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh ginger, minced
05 - 2 stalks lemongrass, white parts only, finely sliced
06 - 3 tablespoons laksa paste (ensure vegan if required)
07 - 13.5 fluid ounces (1 can) coconut milk
08 - 3 cups vegetable broth
09 - 1 tablespoon soy sauce
10 - 1 teaspoon granulated sugar
11 - Salt, to taste

→ Noodles & Toppings

12 - 10.5 ounces rice noodles (thick or vermicelli), soaked or cooked according to package directions
13 - 7 ounces firm tofu, cubed
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, to garnish
20 - 1 lime, cut into wedges
21 - Red chili slices, optional

# How To Make It:

01 - Heat vegetable oil in a large pot over medium heat. Add chopped onion, minced garlic, minced ginger, and sliced lemongrass. Sauté until fragrant and onions soften, about 3 to 4 minutes.
02 - Stir in laksa paste and cook for 2 minutes to release its aroma.
03 - Pour in coconut milk and vegetable broth. Stir well and bring mixture to a gentle simmer.
04 - Add soy sauce, sugar, and salt. Continue simmering uncovered for 10 minutes, allowing flavors to meld.
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 brown on all sides.
07 - Add julienned carrots, sliced red bell pepper, and snow peas to the simmering broth. Cook for 3 to 4 minutes until vegetables are just tender.
08 - Divide cooked noodles among serving bowls. Ladle hot curry broth and vegetables over noodles. Top with fried tofu, bean sprouts, spring onions, fresh cilantro, and optional chili slices. Serve with lime wedges.

# Expert Advice:

01 -
  • The broth tastes like you've been simmering it for hours, but it comes together in under 30 minutes.
  • It's naturally vegetarian but so deeply satisfying that no one misses the meat.
  • Every spoonful delivers a different texture—creamy broth, tender noodles, crispy tofu, and fresh crunch from the vegetables.
  • It's the kind of dish that feels fancy enough for guests but simple enough for a weeknight dinner.
02 -
  • Don't skimp on the simmering time for the broth—those 10 minutes make the difference between a good laksa and one that tastes like you've been tending to it for hours.
  • Squeeze the lime over your broth just before eating; it brightens everything and makes the spices sing in a way that changes the entire eating experience.
  • Prep all your vegetables before you start cooking because once the broth is simmering, things move quickly and you won't want to scramble.
03 -
  • If your laksa paste is very thick or salty, taste the finished broth and adjust the seasonings as you go rather than following the amounts blindly.
  • The secret to crispy fried tofu is making sure your pan is hot enough before the tofu goes in, and resisting the urge to move it around too much while it cooks.
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