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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!
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.
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!
Ingredients
- Instant curry paste
- Chicken broth
- Lemongrass
- Tofu puffs
- Evaporated milk
- Coconut milk
- Yellow noodles
See the recipe card for full information on ingredients.
How To Make This Recipe
Step 1. In a stockpot, add the oil and saute the instant curry paste until aromatic. Add the chicken broth, water, and lemongrass, and bring the soup to a boil. Lower the heat to a simmer. Add the tofu puffs, coconut milk, and evaporated milk. Add salt to taste. Keep the stock simmering.
Step 2. Rinse the yellow noodles and bean sprouts separately, then drain and set aside. To assemble a bowl of laksa for serving, bring some yellow noodles and a handful of bean sprouts to a boil. Drain the noodles and bean sprouts, and transfer them to a serving bowl.
Step 3. Top the noodles with 2-3 shrimp, a few pieces of fish cake, and some eggs. Using a ladle, pour the soup and add a few pieces of tofu puffs on top of the noodles. Serve immediately.
Frequently Asked Questions
This recipe is only 280 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Laksa Recipe
Ingredients
Soup:
- 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
Other Ingredients:
- yellow noodles
- bean sprouts
- 10 shrimp, peeled, deveined and cooked
- 3 hard-boiled eggs, cut into halves
- fish cakes, cut into pieces
Instructions
- In a stockpot, add the oil and saute the instant curry paste until aromatic. Add the chicken broth, water, and lemongrass, and bring the soup to a boil. Lower the heat to a simmer. Add the tofu puffs, coconut milk, and evaporated milk. Add salt to taste. Keep the stock simmering.
- Rinse the yellow noodles and bean sprouts separately, then drain and set aside. To assemble a bowl of laksa for serving, bring some yellow noodles and a handful of bean sprouts to a boil. Drain the noodles and bean sprouts, and transfer them 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 add a few pieces of tofu puffs on top of the noodles. Serve immediately.
Video
Notes
- To get the curry paste in this recipe, you can buy it online at Amazon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I love your recipes and have been learning how to use Thai, Japanese, Korean and other Asian spices and flavors this past year. I have different kinds of red curry paste in jars and would like to use that in this recipe. How much would I use? Would I still cook it in the oil, or omit the oil? Also…could I use any kind of noodle and get a good dish?
Thank you so much, and thank you for sharing your recipes with us. I have learned so much from you!
Hi Sharon, just follow the instructions in this recipe. Red curry paste should be OK but might not be the same taste.
For your info, The Travelling Peranakan on Facebook is using your picture of the nyonya laksa.
Thanks for sharing this recipe and I love it!
People from Darwin, Australia love Laksa aswell, they are sold at the local markets. People have found there favorite Laksa shops and will go out of there way to get it. When traveling down south there is no food to compare!
how long does it take to make?
Maybe under 1 hour.
Dear Bee…I always look forward to read your blog…Well presented with great pix :-). I’m wondering whether you can help me out. I’ve been searching on the net for the Siamese Laksa, using not fish but chicken flesh instead. There’s a stall in Sec 14, PJ selling this laksa & being a laksa lover, tried asking the uncle for the recipe without any success:-(
The uncle uses the noodle just like the one in Penang Assam Laksa & the gravy is somewhat like curry mee but the taste is sour. I can see he put in tiny bits of bunga kantan (torch ginger bud), taugeh (bean sprout), kacang panjang (long bean) & oh I forgot to mention, prawns! Don’t you think it’s somewhat like curry mee? Maybe next time I should take a pix of it & post it to you :-)…Thanx for your time & answer Bee
Interesting I have no idea about Siamese laksa with chicken. The Siamese laksa in Penang is fish and coconut milk and palm sugar.
Could you please explain what sort of fish cakes are in this recipe? Many thanks.
Just regular Chinese fish cake
Hi Bee,
How many does this recipe serve? Thanks!
Serves 3-4 people.
For a bit of twist would be tremendously welcome to enhance the really Malaysin palates . That’s nice really. I reckon.
hi there! i am cooking laksa for my school pratical homework and i found ur recipe which was the easiest! i was wondering this recipe is for how many servings. thanks a mill!:)