Laksa is a popular street food in Malaysia and Singapore; it’s a noodle dish that is quickly gaining popularity globally because of its scrumptious taste.
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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!
How Many Calories per Serving?
This recipe is only 280 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Laksa - Spicy street food noodle dish popular in Malaysia and Singapore. This homemade curry laksa recipe is so easy and delicious!
- 3 tablespoons cooking oil
- 1/2 pack Malaysian instant curry paste
- 2 cups chicken broth
- 2 cups water
- 2 stalks lemongrass white part only, pounded
- 10 tofu puffs cut into pieces
- 1/2 cup evaporated milk
- 1/2 cup coconut milk
- salt to taste
- yellow noodles
- bean sprouts
- 10 shrimp peeled, deveined and cooked
- 3 hard-boiled eggs cut into halves
- fish cakes cut into pieces
1In a stockpot, add the oil and sauté the instant curry paste until aromatic. Add the chicken broth, water, lemongrass, tofu puffs and bring the soup to a boil. Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste. Keep the stock on simmer.
2Rinse the yellow noodles and bean sprouts separately, drained and set aside.
To assemble a bowl of laksa for serving, bring to boil some yellow noodles and a handful of bean sprouts. Drain the noodles and bean sprouts and transfer to a serving bowl.
Top the noodles with 2-3 shrimp, a few pieces of fish cake, and some eggs. Using a ladle, pour the soup and a few pieces of tofu puffs on top of the noodles. Serve immediately.
Where can I buy tofu puffs?
Hello! Can i use another instant curry paste in this recipe? Red Thai curry paste or yellow vietnamese? Can you recommended any another paste?) Thank you!
Yes you can try Thai curry paste.
Great recipe! Love your share and cherish it
Hi i dont eat seafood.. can I substitute the prawn head and cockles
For the gravy
Hi! I’m looking for an authentic laksa recipe like what I had in either Singapore or Malaysia. Do you have any that are not dumbed down for the western palate? Are all your recipes like this?
Yes, my recipe is authentic.
Ready to eat items has made an individual life’s easy and good for instant hunger. Gmart also present different variety of ready to eat food with its instant food category.
I prefer malaysia laksa than singapore. A big prawn is a bonus.
Of course, Malaysian laksa tastes MUCH better.
Mouth watering, I love laksa so much