Malaysian
Curry Laksa
A rich Malaysian curry laksa with a fragrant rempah fried until the oil splits, then simmered with stock and coconut milk. It is served with yellow noodles, rice vermicelli, tofu puffs, prawns, chicken, and a fresh handful of bean sprouts and herbs.
Ingredients
- Fresh yellow noodles200g
- Rice vermicelli80g
- Bean sprouts1 cup
- Tofu puffs, halved6 pieces
- Raw prawns, peeled with tails on8 medium
- Cooked shredded chicken120g
- Fish cake, sliced80g
- Chicken stock3 cups
- Coconut milk1 cup
- Vegetable oil3 tbsp
- Dried red chilies, soaked and deseeded6
- Fresh red chilies2
- Shallots, peeled5
- Garlic cloves3
- Lemongrass, tender inner part sliced1 stalk
- Galangal, sliced1 tsp
- Fresh turmeric, sliced1 tsp
- Candlenuts2
- Dried shrimp, soaked1 tbsp
- Belacan, toasted1 tsp
- Meat curry powder1 tbsp
- Coriander powder1 tsp
- Sugar1 tsp
- Salt1 tsp, or to taste
- Fish sauce1 tsp
- Daun kesum or Vietnamese coriander2 sprigs
- Hard-boiled egg, halved1
- Cucumber, julienned1/3 cup
- Calamansi or lime wedges2
- Sambal or chili oil2 tsp
Method
- Soak the rice vermicelli in hot water until pliable, then drain and set aside.
- Blend the soaked dried chilies, fresh chilies, shallots, garlic, lemongrass, galangal, turmeric, candlenuts, dried shrimp, belacan, curry powder, coriander powder, and 2 tablespoons of water into a smooth rempah paste.
- Heat the oil in a pot over medium heat and fry the rempah for 8 to 10 minutes, stirring often, until it darkens, smells fragrant, and the oil separates from the paste.
- Add the chicken stock and daun kesum, scraping the pot well, then simmer for 10 minutes to build the broth.
- Stir in the coconut milk, sugar, salt, and fish sauce, then keep the broth at a gentle simmer without boiling hard.
- Add the tofu puffs and fish cake to the broth and simmer for 5 minutes so the tofu puffs absorb the curry.
- Add the prawns and cook for 2 to 3 minutes, just until pink and cooked through.
- Blanch the yellow noodles, soaked rice vermicelli, and bean sprouts briefly in boiling water, then divide them between two deep bowls.
- Top each bowl with shredded chicken, tofu puffs, fish cake, prawns, cucumber, and half a hard-boiled egg.
- Ladle the hot curry broth over the noodles and serve with sambal or chili oil and calamansi or lime wedges.
Common questions
Can I substitute the fresh yellow noodles or rice vermicelli in curry laksa?
Yes. Use any fresh egg noodles, ramen, or dried rice noodles if needed. Keep one noodle for body and one for texture. Cook separately and rinse briefly if they’ll sit before serving to prevent sticking.
How long should I simmer the rempah and broth without ruining the laksa?
Fry the rempah 8 to 10 minutes until fragrant and the oil separates. After adding stock, simmer about 10 minutes. Once coconut milk goes in, keep it at a gentle simmer only; hard boiling can split the broth.
What are the most common mistakes when making curry laksa?
The biggest mistakes are under-frying the paste, boiling the coconut milk hard, and overcooking the prawns. Also avoid too much broth reduction, which can make it salty, and don’t skip tasting before serving.
How should I store leftover curry laksa, and how long does it keep?
Store broth and noodles separately if possible. Refrigerate in airtight containers for up to 3 days. Reheat the broth gently until steaming, then add noodles and toppings. Freeze the broth only; noodles and prawns become mushy after freezing.
What’s the best way to serve curry laksa so the noodles stay good?
Blanch the noodles and bean sprouts just before serving, then divide into bowls and ladle over hot broth. Top with prawns, chicken, tofu puffs, and fish cake. Serve immediately with lime, sambal, or extra herbs if desired.