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Malaysian Curry Kari Laksa
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Malaysian Curry Laksa

This spicy noodle soup has a flavorful rich fragrant coconut curry broth is like the Malaysian version of ramen. Truly a Malaysian classic and favorite.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Keyword: culture, main course
Servings: 4



  • 1 cinnamon stick
  • 2 star anise
  • 3 cardamom
  • 1/4 tsp fennel seeds
  • 1 sprig fresh/dried curry leaves

Broth Base

  • 1.5 onions
  • 5 cloves garlic
  • 1 inch ginger
  • 1 inch galangal
  • 2 tbsp dried shrimp (soaked)

Curry Paste

  • 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.


*Bean sprouts and bak choy are other great choices for veggies.
*I used homemade sambal. Store bought ones are fine too. I recommend the one from Lao Gan Ma.