Malaysian Laksa Coconut Curry (Printable)

Aromatic laksa featuring rich coconut broth, tofu, and fresh vegetables with balanced spicy and creamy notes.

# What You Need:

→ Broth

01 - 2 tablespoons vegetable oil
02 - 1 large onion, chopped
03 - 3 cloves garlic, minced
04 - 2 tablespoons ginger, minced
05 - 2 stalks lemongrass, white parts only, finely sliced
06 - 3 tablespoons laksa paste (store-bought or homemade)
07 - 1 can (13.5 fl oz) coconut milk
08 - 3 cups vegetable broth
09 - 1 tablespoon soy sauce
10 - 1 teaspoon sugar
11 - Salt, to taste

→ Noodles & Toppings

12 - 10.5 ounces rice noodles (thick or vermicelli), soaked or cooked per package instructions
13 - 7 ounces firm tofu, cut into cubes
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, for garnish
20 - 1 lime, cut into wedges
21 - Red chili slices, optional

# Directions:

01 - Heat vegetable oil in a large pot over medium heat. Add onion, garlic, ginger, and lemongrass and sauté until fragrant and onions soften, about 3 to 4 minutes.
02 - Stir in laksa paste and cook for 2 minutes until aromatic.
03 - Pour in coconut milk and vegetable broth, stirring well to combine. Bring to a gentle simmer.
04 - Add soy sauce, sugar, and salt to taste. Simmer uncovered for 10 minutes to allow flavors to meld.
05 - Meanwhile, soak or cook rice noodles according to package instructions. Drain and set aside.
06 - In a nonstick skillet, lightly fry tofu cubes until golden on all sides.
07 - Add julienned carrot, sliced bell pepper, and snow peas to the broth. Simmer for 3 to 4 minutes until just tender.
08 - Divide noodles among serving bowls. Ladle hot broth and vegetables over noodles. Top with fried tofu, bean sprouts, spring onions, fresh cilantro, and red chili slices if desired. Serve with lime wedges.

# Expert Advice:

01 -
  • It's vibrant and deeply flavored without needing hours of simmering—something magical happens in just 25 minutes.
  • The tofu becomes golden and slightly crispy while the broth stays silky, giving you textural contrast in every spoonful.
  • You control the heat and freshness at the table, so everyone gets exactly what they want.
02 -
  • Don't skip the 2-minute toast of the laksa paste—that one step is what separates "tasty curry soup" from "why does this taste so incredible?"
  • The tofu needs to be patted dry before frying, otherwise it steams instead of crisps, and you lose that satisfying textural contrast.
  • Taste the broth before serving and adjust salt gradually; you want it to be flavorful enough to stand on its own, not overshadowed by the noodles and toppings.
03 -
  • Make your own laksa paste if store-bought doesn't feel right to you—it's just ground spices, garlic, ginger, and coconut cream blended together, and you'll taste the difference.
  • Don't stir the broth constantly; let it simmer quietly and only stir occasionally—aggressive stirring breaks apart delicate flavors instead of letting them develop.
  • Cold noodles in a hot broth are the goal; if your noodles are warm when you add them, they'll absorb too much liquid and become mushy instead of tender.
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