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Recipe-1 › Curries of the world › Curry laksa

Malaysia & Singapore, Malaysia

Curry laksa

A spicy coconut curry noodle soup with tofu puffs and prawns.

Curry laksa
Different technique Hot

Too hot for you? Use half the chilli (powder, paste or fresh chillies) and leave out the green chillies.

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Curry laksa. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Curry laksa

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 400 g Chicken and prawns, with tofu puffs.

From the base recipe

  • Onions not used
  • Green chillies not used
  • 2 tbsp Cooking oil
  • Red chilli powder not used
  • Turmeric not used
  • 1 tsp · not used Salt and water
  • Ginger garlic paste not used
  • Cloves, cardamom and cinnamon not used
  • Garam masala (optional) not used

Add for Curry laksa

  • 3–4 tbsp Laksa paste (or curry paste with dried shrimp and lemongrass)
  • 400 ml Coconut milk
  • 800 ml Chicken stock
  • 300 g · 100 g Yellow egg noodles and rice vermicelli
  • 150 g Bean sprouts
  • 4 Boiled eggs
  • 4 tbsp Sambal

Leave out

  • Green chillies
  • Chilli powder
  • Whole spices

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Curry laksa: do thisSkip the onions and chillies (they are in the paste).

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Curry laksa: do thisFry 3–4 spoons of laksa paste in oil until dark and fragrant.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Curry laksa: do thisUse chicken pieces, prawns and tofu puffs.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Curry laksa: do thisAdd the chicken and fry in the paste.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Curry laksa: do thisSkip the chilli powder and turmeric.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Curry laksa: do thisAdd chicken stock and coconut milk: laksa is a soup.

  8. Add salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Curry laksa: do thisSimmer 10 minutes, add the prawns and tofu puffs for 3 minutes. Pour over noodles and top with bean sprouts, egg and sambal.

Serve: As a noodle soup.

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

← Thai yellow curry (gaeng karee)All curries on the mapFish head curry →

Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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