Malaysian Laksa Curry Dish (Printable Version)

Vibrant Malaysian laksa with creamy coconut broth, tofu, and fresh vegetables balancing spicy and savory notes.

# What You Need:

→ Broth

01 - 2 tablespoons vegetable oil
02 - 1 large onion, chopped
03 - 3 cloves garlic, minced
04 - 2 tablespoons ginger, minced
05 - 2 stalks lemongrass, white parts only, finely sliced
06 - 3 tablespoons laksa paste (store-bought or homemade)
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 (thick or vermicelli), soaked or cooked per package instructions
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 - Red chili slices, optional

# How To Make:

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

# Cooking Tips:

01 -
  • The broth tastes like you've been simmering it for hours, but comes together in under 45 minutes.
  • It's endlessly customizable—swap vegetables based on what's in your fridge without losing the soul of the dish.
  • One pot feeds four people, making it perfect for weeknight dinners or impressing friends who think Malaysian cooking is intimidating.
02 -
  • Don't skip frying the tofu—it transforms from bland to addictive and gives the dish texture.
  • The broth needs those 10 minutes of simmering to let the spices marry and mellow; rushing this step means a one-dimensional soup.
  • Fresh lime squeezed into each spoonful is essential—it cuts through the richness and wakes up your palate.
03 -
  • If you can't find quality laksa paste, make a quick version by blending roasted red chilies, garlic, ginger, and galangal with a bit of oil—it won't be identical, but it will be honest.
  • Toast the lemongrass lightly before slicing to release its oils, and don't discard the tougher outer layers until after cooking; they add flavor even if you don't eat them.
  • Freeze extra broth in ice cube trays for emergency weeknight dinners—three cubes melted in a pot with fresh noodles and whatever vegetables you have on hand is a complete meal.
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