This Malaysian Curry Laksa is creamy and rich with flavor.
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When you refer to laksa in Malaysia, you would definitely have to be more specific. There are actually quite a few different types of laksa available, from the likes of Penang Assam Laksa, Johor Laksa, or even Laksa Utara from the state of Kedah. However, what could arguably be the most popular one amongst the non-Malaysians is the Curry Laksa.
The Malaysian Curry Laksa is also known as Nyonya Laksa, and is thought to be of Peranakan origins. A lot of Melakan locals refer to it as laksa lemak, hinting to the use of the most important ingredient – coconut milk.
It’s quite normal to see coconut milk being used in multiple different recipes in Malaysia. In fact, the national dish is the infamous Nasi Lemak, which is rice cooked in coconut milk and pandan leaves.
But I digress. Back to curry laksa!
FLAVORFUL AND FRAGRANT
This spicy noodle soup has a rich, fragrant coconut curry broth with deep flavors that soothes the soul. It’s a classic dish which is another one of my comfort foods. Whenever I need a pick me up, or I’m feeling a bit nostalgic, this is the recipe that I turn to.
Also, you don’t really have to include the tofu puffs, but I feel like it’s part of the experience of eating curry laksa! Once you bite into it, a mouthful of flavorful soup will gush out. And when you have both the tofu and the soup together, you can’t go back. What a treat!
Hope you’ll give this a try!
Notes for Malaysian Curry Laksa
- Vegetable options: Bean sprouts and bak choy are other great choices for veggies.
- Sambal: I used homemade sambal, but store bought ones are fine too. I recommend the one from Lao Gan Ma.
More Delicious Recipes
- Malaysian Chili Pan Noodles
- Potato Meat Cakes (Bergedil)
- Easy Shrimp Fried Rice
- Homemade Chili Oil Recipe
Malaysian Curry Laksa
- 1 cinnamon stick
- 2 star anise
- 3 cardamom
- 1/4 tsp fennel seeds
- 1 sprig fresh/dried curry leaves
- 1.5 onions
- 5 cloves garlic
- 1 inch ginger
- 1 inch galangal
- 2 tbsp dried shrimp (soaked)
- 4 tbsp curry powder
- 1 tbsp chili powder
- 4 tbsp water
- 2.5 cups chicken broth
- 200 ml coconut milk
- 1.5 tbsp salt
- 2 tbsp sugar
- Egg/Vermicelli noodles
- Poached chicken
- Tofu puffs
- Sambal (Chili oil/paste) (optional)
- Blanched long beans (or choice of veggie)
- Boiled egg
- Blend the broth base until it reaches a smooth paste consistency.
- Mix the curry paste ingredients in a bowl.
- In a pot on medium low heat, add about 4 tbsp of cooking oil and sauté the aromatics until fragrant then add the blended paste.
- Keep frying 2-3 minutes then add the curry paste. Sauté for another 3-4 minutes.
- Add chicken broth and bring to a bring to a boil.
- Lower the heat and season with salt and sugar.
- Add coconut milk and stir.
- Add tofu puffs and turn off heat.
- In a bowl, add the noodles and pour in the broth.
- Add your choice of toppings and/or garnishing.