📝 About This Recipe
A crown jewel of Malaysian street food, Curry Laksa is a soul-warming noodle soup defined by its rich, coconut-milk base and complex spice profile. This recipe delivers a multi-layered broth infused with lemongrass and dried shrimp, balanced by the creaminess of coconut and the savory depth of chicken and seafood. It is a vibrant, spicy, and deeply satisfying bowl that captures the bustling energy of a Kuala Lumpur hawker stall.
🥗 Ingredients
The Spice Paste (Rempah)
- 10-12 pieces Dried red chilies (soaked in hot water and deseeded)
- 6-8 pieces Shallots (peeled)
- 4 cloves Garlic
- 1 inch Galangal (sliced)
- 2 stalks Lemongrass (white parts only, sliced)
- 1 teaspoon Turmeric powder
- 1 teaspoon Belacan (Shrimp paste) (toasted)
- 2 tablespoons Dried shrimp (soaked and drained)
The Broth Base
- 4 tablespoons Vegetable oil
- 3 tablespoons Curry powder (Meat/Chicken) (mixed with a little water to form a paste)
- 6 cups Chicken stock (high quality)
- 400 ml Coconut milk (full fat)
- 10 pieces Tofu puffs (Tauhu Pok) (halved)
Noodles and Proteins
- 400 grams Yellow alkaline noodles (blanched)
- 200 grams Rice vermicelli (Bee Hoon) (soaked and blanched)
- 200 grams Chicken breast or thigh (poached and shredded)
- 12 pieces Medium shrimp (peeled and deveined)
- 8-10 pieces Fish balls or fish cakes (sliced)
Garnish and Sides
- 2 pieces Hard-boiled eggs (halved)
- 1 cup Bean sprouts (blanched)
- 4-5 stalks Long beans (cut into 2-inch lengths and blanched)
- 1/2 cup Fresh mint leaves
- 2-3 pieces Calamansi limes (halved)
- 2 tablespoons Sambal Oelek (for extra heat)
👨🍳 Instructions
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1
Prepare the spice paste (rempah) by blending the soaked chilies, shallots, garlic, galangal, lemongrass, turmeric, toasted belacan, and dried shrimp in a food processor until a smooth paste forms. Add a splash of oil if needed to help it blend.
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2
Heat 4 tablespoons of oil in a large heavy-bottomed pot over medium heat. Add the blended spice paste and sauté for 8-10 minutes, stirring constantly, until the oil begins to separate (pecah minyak) and the paste turns a deep, dark red.
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3
Add the curry powder paste to the pot and stir for another 2 minutes until incredibly fragrant.
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4
Pour in the chicken stock and bring the mixture to a rolling boil. Lower the heat and let it simmer for 15 minutes to allow the flavors to meld.
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5
Gently pour in the coconut milk while stirring. Bring the broth back to a gentle simmer, but do not let it boil vigorously or the coconut milk may curdle.
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6
Add the tofu puffs to the broth. These will act like sponges, soaking up the delicious spicy liquid.
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7
Season the broth with salt and a pinch of sugar to taste. It should be savory, creamy, and spicy.
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8
In the final 3-4 minutes of simmering, add the shrimp and fish balls/cakes directly into the broth until the shrimp are pink and cooked through.
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9
Prepare your serving bowls. Place a portion of the mixed yellow noodles and rice vermicelli in each bowl.
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10
Top the noodles with shredded chicken, blanched bean sprouts, and long beans.
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11
Ladle the hot curry broth over the noodles, ensuring each bowl gets several tofu puffs, shrimp, and fish balls.
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12
Garnish with half a hard-boiled egg, a handful of fresh mint leaves, and a lime half on the side. Serve immediately while piping hot.
💡 Chef's Tips
For the most authentic flavor, ensure you sauté the spice paste until the oil separates; this step is crucial for developing depth. Using a mix of yellow noodles and rice vermicelli (called 'Mee Hoon Mee') provides a wonderful contrast in texture. If you prefer a thinner broth, add more stock; for a richer experience, use more coconut cream. You can substitute the chicken stock with prawn head stock for an even more intense seafood flavor. Always use fresh mint—the cooling effect perfectly balances the heat of the curry.
🍽️ Serving Suggestions
Serve with a side of extra Sambal for those who crave more heat. A cold glass of Teh Tarik (Malaysian pulled tea) or Barley water is the perfect beverage pairing. Provide a small dish of light soy sauce with chopped bird's eye chilies for extra seasoning. Offer extra calamansi lime wedges to brighten the rich coconut flavors. Enjoy with a side of Otak-Otak (grilled fish cake) for a full Malaysian feast.