Malaysian Laksa Curry Dish (Printable)

A vibrant Malaysian dish with coconut curry broth, tofu, noodles, and fresh vegetables balancing spice and creaminess.

# What You Need:

→ Broth

01 - 2 tablespoons vegetable oil
02 - 1 large onion, chopped
03 - 3 cloves garlic, minced
04 - 2 tablespoons minced fresh ginger
05 - 2 stalks lemongrass, white parts only, thinly sliced
06 - 3 tablespoons laksa paste
07 - 13.5 fluid ounces (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 ounces rice noodles, soaked or cooked as package directs
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 - Sliced red chili, optional

# How To Make It:

01 - Heat vegetable oil in a large pot over medium heat. Add onion, garlic, ginger, and lemongrass; sauté until fragrant and onions are softened, about 3 to 4 minutes.
02 - Add laksa paste to the pot and cook, stirring, for 2 minutes to develop aroma.
03 - Pour in coconut milk and vegetable broth. Stir to combine and bring mixture to a simmer.
04 - Incorporate soy sauce, sugar, and salt. Simmer uncovered for 10 minutes to meld flavors.
05 - Meanwhile, cook or soak the rice noodles following package instructions. Drain and set aside.
06 - In a nonstick skillet, lightly fry tofu cubes until evenly golden on all sides.
07 - Add julienned carrot, sliced bell pepper, and snow peas to the broth. Cook for 3 to 4 minutes until vegetables are tender-crisp.
08 - Divide noodles among bowls. Ladle hot coconut curry broth and vegetables over noodles. Top with fried tofu, bean sprouts, spring onions, cilantro, and chili slices if using. Serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • The broth tastes like it simmered for hours, but comes together in under 30 minutes of actual cooking.
  • Every vegetable stays crisp and bright while soaking in that creamy, complex curry—nothing gets mushy or lost.
  • It's endlessly customizable without ever feeling like you're starting from scratch.
02 -
  • Don't skimp on the simmering time for the broth—those 10 minutes aren't wasted; they're when the paste and coconut milk fully integrate and develop depth.
  • Keep your tofu separate from the broth until serving, or it'll absorb too much liquid and become mushy instead of staying cubes with character.
  • Taste and adjust seasoning just before serving; the lime and chili you add at the table will change everything, so aim for a baseline that's slightly underseasoned.
03 -
  • If your laksa paste is very thick, thin it with a splash of broth before adding it to the oil—this prevents lumps and helps it distribute evenly.
  • Make the broth ahead and reheat it gently just before serving; the flavors actually deepen overnight, and you'll have less to do when guests arrive.
Return