Curry Laksa
Curry Laksa is a vibrant and aromatic Malaysian noodle soup that’s a feast for the senses. This dish combines tender shredded chicken, silky coconut milk, and fragrant spices like turmeric, coriander, and lemongrass for a bold, flavorful broth. Enhanced with tofu puffs that soak up the rich curry, and served over rice vermicelli noodles, it’s topped with bean sprouts, fish cake slices, fried shallots, fresh cilantro, and a squeeze of lime for a perfect balance of textures and flavors. This comforting, one-pot meal is as visually stunning as it is satisfying, making it an irresistible choice for fans of Southeast Asian cuisine. Perfect for weeknight dinners or special occasions, this Curry Laksa recipe will transport your taste buds straight to the bustling streets of Malaysia.
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Recipe Information
Ingredients
- 3 tablespoons vegetable oil
- 1 large, chopped onion
- 4 minced garlic cloves
- 1 inch, minced ginger
- 1 chopped lemongrass stalk
- 5 soaked and chopped dried red chilies
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon shrimp paste
- 1 400ml can coconut milk
- 3 cups chicken stock
- 4 pieces bone-in chicken thighs
- 10 pieces firm tofu puffs
- 200 grams rice vermicelli noodles
- 100 grams bean sprouts
- 200 grams fish cake slices
- 1 bunch, chopped fresh cilantro
- 2 cut into wedges lime
- 1 handful fried shallots
- 1 to taste salt
- 1 teaspoon sugar
- 1 handful toasted sesame seeds
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, ginger, lemongrass, and the soaked chopped red chilies. Sauté until the onion is translucent and the mixture is fragrant, about 5-6 minutes.
Stir in the ground coriander, cumin, turmeric, and shrimp paste. Cook the spices for 2 minutes until they are well distributed and aromatic.
Pour in the coconut milk and chicken stock, and stir well to combine.
Add the bone-in chicken thighs to the pot, ensuring they are submerged in the liquid. Bring to a boil, then reduce the heat and let it simmer gently for 25 minutes or until the chicken is fully cooked and tender.
While the chicken is cooking, prepare the rice vermicelli noodles according to the package instructions. Drain and set aside.
Remove the chicken thighs from the pot, let them cool slightly, then shred the meat off the bone. Return the shredded chicken to the pot.
Add the tofu puffs to the pot and let them soak up the curry. Adjust seasoning with salt and sugar to taste.
To serve, place a portion of the cooked rice vermicelli noodles into each bowl. Ladle the hot curry soup over the noodles, ensuring each bowl gets an ample amount of chicken and tofu.
Top the laksa with bean sprouts, fish cake slices, chopped cilantro, fried shallots, and toasted sesame seeds. Serve with lime wedges on the side for an additional burst of flavor.
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 14.0 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 175 mg | 13% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 771 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
