Malaysian Laksa Curry Dish (Printable Version)

A vibrant dish with coconut curry broth, tofu, rice noodles, and fresh vegetables balanced by spices.

# What You'll 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 - 13.5 fl oz (1 can) 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 oz rice noodles (thick or vermicelli), soaked or cooked per package instructions
13 - 7 oz 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 oz 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. Sauté onion, garlic, ginger, and lemongrass until fragrant and onions soften, about 3 to 4 minutes.
02 - Add laksa paste to the pot and cook, stirring constantly, for 2 minutes until aromatic.
03 - Pour in coconut milk and vegetable broth. Bring the mixture to a simmer while stirring to combine.
04 - Stir in soy sauce, sugar, and salt. Let the broth simmer uncovered for 10 minutes to develop flavors.
05 - Meanwhile, cook or soak rice noodles as directed on the package. Drain and set aside.
06 - In a nonstick skillet over medium heat, lightly fry tofu cubes until they turn golden brown on all sides. Set aside.
07 - Add julienned carrots, sliced bell pepper, and trimmed snow peas to the simmering broth. Cook for 3 to 4 minutes until vegetables are just tender.
08 - Divide noodles into serving bowls. Ladle hot curry broth with vegetables over noodles. Top with fried tofu, bean sprouts, sliced spring onions, fresh cilantro, and optional red chili slices. Serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • The broth is creamy and deeply spiced without being heavy, with a brightness from lemongrass that keeps it from ever feeling dull.
  • You can prep all your vegetables ahead, so assembly becomes the fun part where everything comes together in minutes.
  • It's the kind of dish that tastes like you spent hours cooking, but you really didn't.
02 -
  • Don't skip pressing the tofu before frying; water is the enemy of crispiness, and those extra minutes make the difference between soggy cubes and golden gems.
  • If your coconut milk separates or looks curdled, that's normal; just whisk it back together and everything will be fine.
  • The broth tastes even better the next day because the flavors continue to deepen, so this is a recipe that rewards advance planning.
03 -
  • Make a double batch of broth and freeze it; thawed broth means weeknight laksa becomes possible.
  • If your laksa paste is very salty, use less soy sauce or taste before adding more.
  • Press tofu under a can or heavy pan for 10 minutes before frying to get it as dry as possible.
Go Back