Imagine a steaming bowl of curry laksa, its vibrant red broth swirling with creamy coconut milk, fiery chilies, and fragrant spices, topped with tender noodles, juicy shrimp, and fresh herbs. This Malaysian classic is the ultimate comfort food, blending spicy, savory, and slightly sweet flavors in every slurp. With this recipe, you’ll create a restaurant-quality curry laksa at home that’s rich, bold, and utterly addictive. Perfect for 4–6 servings, let’s dive into this Southeast Asian delight and bring the hawker stall to your kitchen!
Why Curry Laksa Is a Flavor Fiesta
Curry laksa, also known as laksa lemak, is a Malaysian noodle soup that’s all about balance—spicy chili heat, rich coconut cream, and aromatic herbs. Its complex broth comes from a homemade spice paste, but don’t worry, it’s easier than it sounds! This recipe delivers a creamy, spicy bowl that’s customizable and perfect for cozy nights or impressing guests. Ready to spice up your dinner game?
Here’s what you’ll need:
- For the spice paste: 3 dried red chilies (soaked in hot water), 2 fresh red chilies, 1 small onion, 3 garlic cloves, 1-inch piece ginger, 1-inch piece galangal (or extra ginger), 2 lemongrass stalks (white parts only), 1 tbsp shrimp paste, 1 tsp turmeric, 1 tsp ground coriander, 1 tbsp vegetable oil.
- For the broth: 4 cups chicken or seafood stock, 1 (14-oz) can coconut milk, 2 tbsp fish sauce, 1 tbsp palm sugar (or brown sugar), 1 tsp salt.
- For the bowl: 8 oz dried rice noodles (or egg noodles), 1/2 lb shrimp (peeled, deveined), 4 tofu puffs (halved), 1 cup bean sprouts, 2 boiled eggs (halved), 1/4 cup cilantro, 2 green onions (sliced), lime wedges.
- For garnish: Sambal oelek or extra chili paste, fried shallots (optional).
- Equipment: Blender or food processor, large pot, colander.
Step 1: Make the Spice Paste
Soak dried chilies in hot water for 15 minutes to soften. In a blender, combine soaked chilies, fresh chilies, onion, garlic, ginger, galangal, lemongrass, shrimp paste, turmeric, coriander, and 1 tbsp oil. Blend into a smooth paste, adding a splash of water if needed. Heat 1 tbsp oil in a large pot over medium heat, add the paste, and cook for 5–7 minutes, stirring, until fragrant and slightly darkened.
Pro Tip: Cooking the paste blooms the spices, giving the broth its signature depth.
Step 2: Build the Broth
Pour in the chicken or seafood stock and bring to a simmer. Add coconut milk, fish sauce, palm sugar, and salt. Stir well and simmer for 10 minutes to meld flavors. Taste and adjust with more fish sauce for savoriness or sugar for sweetness. If you want extra heat, stir in a teaspoon of sambal oelek. Keep the broth warm.
Step 3: Prep the Noodles and Toppings
Cook rice noodles according to the package (usually boil for 4–6 minutes), then drain and rinse with cold water to prevent sticking. Blanche bean sprouts in boiling water for 30 seconds, then drain. Boil eggs for 7 minutes for a soft yolk, then peel and halve. Cook shrimp in the simmering broth for 2–3 minutes until pink, then remove and set aside. Add tofu puffs to the broth to soak up flavor for the last 5 minutes.
Pro Tip: Rinse noodles well to keep them springy and prevent clumping.
Step 4: Assemble the Bowls
Divide cooked noodles among 4–6 bowls. Top each with shrimp, tofu puffs, bean sprouts, and a boiled egg half. Ladle hot broth over the toppings, ensuring everything is generously coated. Sprinkle with cilantro, green onions, and fried shallots (if using). Serve with lime wedges and a side of sambal oelek for extra spice.
Step 5: Serve with Flair
Bring the bowls to the table piping hot, encouraging everyone to squeeze lime over their laksa and add sambal for a personalized kick. Pair with a cold glass of teh tarik (Malaysian pulled tea) or a light beer for the full hawker experience. Mix everything together before eating to blend the creamy, spicy goodness.
Tips for Laksa Perfection
- Control the heat: Adjust fresh chilies or sambal for your spice tolerance.
- Fresh is best: Use fresh lemongrass and galangal for authentic aroma.
- Customize proteins: Swap shrimp for chicken, tofu, or fish balls.
- Make ahead: The spice paste can be prepped a day in advance and refrigerated.
Your Laksa Feast Awaits!
This curry laksa is a creamy, spicy hug in a bowl, bringing the bold flavors of Malaysia to your table. Perfect for a cozy night or a fun gathering, it’s a dish that’ll have everyone asking for seconds. Save this recipe, share your vibrant bowls on Pinterest, and let me know how you spice it up. Slurp away!
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