Curry Laksa

Curry Laksa (KAH-ree LAK-sah)

Coconut Curry Noodle Soup

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 626 kcal

A rich, spicy coconut curry broth swimming with thick rice noodles, chicken shreds, tofu puffs, cockles, and bean sprouts — topped with a swirl of sambal and fragrant laksa leaves.

Nutrition & Info

Protein 28.0g

Carbs 52.0g

Fat 34.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ coconut ⚠ shellfish ⚠ soy ⚠ gluten

Equipment Needed

large pot blender wok

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: laksa leaves, sambal dollop, lime wedge

Accompaniments: extra chili paste, cockles on the side

Ingredients

400g thick rice vermicelli
300g chicken thigh, poached and shredded
200g tofu puffs, halved
100g cockles, blanched
150g bean sprouts
400ml coconut milk
4 tbsp laksa paste (dried chilies, shallots, lemongrass, galangal, turmeric, belacan)
1L chicken stock
2 tbsp vegetable oil
Laksa leaves (Vietnamese mint)
Sambal
Lime wedges

Instructions

1
Blend soaked dried chilies, shallots, lemongrass, galangal, turmeric, and belacan into a smooth laksa paste.
2
Fry the paste in oil over medium heat for 5-7 minutes until fragrant and oil separates.
3
Pour in chicken stock and coconut milk. Bring to a simmer and cook for 15 minutes.
4
Blanch rice vermicelli and bean sprouts separately. Divide among bowls.
5
Ladle the hot curry broth over the noodles. Top with shredded chicken, tofu puffs, and cockles.
6
Garnish with laksa leaves, a spoonful of sambal, and lime wedges.

💡

Did You Know?

Penang's assam laksa and KL's curry laksa are so different they sparked a friendly national rivalry — both sides insist theirs is the "real" laksa.

Chef's Notes

Equipment Tips

large pot
blender
wok

Garnishing

laksa leaves, sambal dollop, lime wedge

Accompaniments

extra chili paste, cockles on the side

The Story Behind Curry Laksa

Curry laksa is a Peranakan creation born from the marriage of Chinese noodle soup traditions and Malay coconut curry techniques. The Peranakan (Straits Chinese) community, descended from Chinese traders who married local Malay women, created one of Southeast Asia's most beloved fusion cuisines. Curry laksa varies from state to state — Penang, KL, Johor, and Sarawak each have distinct versions — but the creamy, spicy coconut broth remains the unifying thread.

🕐 Traditionally enjoyed breakfast or lunch, hawker stall classic 📜 Origins: Peranakan (Straits Chinese) origin, 19th century

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