To most people outside of Malaysia and Singapore, laksa generally means curry laksa, in a curry and coconut milk soup base.
The truth is, there are many different types of laksa but the two dominant ones are curry laksa (as in this recipe) and asam laksa.
Today I am sharing my “friendly” laksa recipe with you.
I have adapted the recipe so the taste appeals more to the western palate.
This is the version you will find in most high-end hotels in Southeast Asia, with the ingredients modified but the flavor is still iconic and authentic.
I added evaporated milk to the laksa stock, so it’s half coconut milk and half evaporated milk.
The end result is a creamier version of laksa without the dominant flavor of coconut milk.
To get the curry paste in this recipe, you can buy it online at Amazon.
Once you have the curry paste, you can make this recipe easily.
The flavors are bold and addictive, but I assure you that this is a noodle dish you will want to eat every day!
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