Creamy coconut curry noodle soup from Malaysia
Curry Laksa
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
4 bowls
Difficulty
Medium
Cost
Moderate
$$
Curry Laksa
Creamy coconut curry noodle soup from Malaysia
★4.5(8)
A rich, spicy coconut curry broth loaded with noodles, shrimp, tofu puffs, and bean sprouts. Laksa is Southeast Asian comfort food at its most luxurious.
20m
Prep Time
25m
Cook Time
45m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Curry laksa brings together the best of Malaysian flavors in one bowl—a fragrant spice paste meets velvety coconut milk for a soup that is equal parts spicy, creamy, and aromatic.
This recipe has been tested and refined to ensure reliable, delicious results every time you make it. Follow the steps carefully and you will be rewarded with something truly satisfying.
Ingredients
- 4 tbsp laksa paste (store-bought or homemade)
- 1 can (14 oz) coconut milk
- 1/2 lb shrimp, peeled
- 8 oz rice vermicelli or thick rice noodles
- 4 pieces tofu puffs, halved
- 2 cups chicken broth
Instructions
- 1
Fry laksa paste in 2 tbsp oil over medium heat for 3-4 minutes until very fragrant and oil begins to separate.
- 2
Pour in chicken broth and bring to a simmer. Cook for 10 minutes to develop flavor.
- 3
Add coconut milk and return to a gentle simmer. Season with sugar, salt, and fish sauce.
- 4
Add shrimp and tofu puffs, cook 3 minutes until shrimp are pink.
- 5
Divide cooked noodles among bowls, ladle curry broth over, and garnish with bean sprouts, laksa leaf, and sambal.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Laksa pasteRed curry paste + shrimp paste
A reasonable shortcut with similar spice profile
Rice vermicelliEgg noodles
Traditional in some laksa variants like Penang laksa
Tips & Storage
Pro Tips
Use a good-quality laksa paste from an Asian grocery for convenience without sacrificing flavor.
Add a few tablespoons of evaporated milk for extra creaminess.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Gently reheat broth without boiling to prevent coconut milk from separating.
Nutrition Facts
Per serving (85mg) · 4 servings
Calories460
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein20g
Carbohydrates24g
Fat42g
Fiber840mg
Sugar2g
Sodium5g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is laksa paste made of?
- A blend of lemongrass, galangal, chilies, shrimp paste, and spices.
- Is laksa gluten-free?
- With rice noodles it can be; check that the laksa paste is gluten-free.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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