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Curry Laksa Recipe - Southeast Asian Cooking

TheAimlessCook's picture
Rice noodles, fresh toppings and cilantro brought together in a rich aromatic broth. These are the flavors of Southeast Asia in one, happy bowl. This is a very simple recipe to put together and can make any night special.
  Oil 1 Tablespoon
  Curry paste 50 Gram (Penang curry paste used)
  Coconut milk 1 Can (10 oz)
  Grape tomatoes 12 Medium
  Carrots 2 Large, thinly sliced
  Yellow onion 1 Medium, chopped
  Kaffir lime leaves 2
  Fish stock/Chicken broth 1 Can (10 oz) (or water)
  Flat rice noodles/Banh pho 100 Gram (Strained and rinsed)
  Fish sauce 1 Teaspoon
  Palm sugar/Brown sugar 1 Tablespoon
  Jumbo tiger prawns 6 Medium
  Enoki mushrooms/White mushrooms 30 Gram (handful)
  Fried tofu 50 Gram, sliced
  Fresh green beans/Baby bok choy, peas 50 Gram
For the garnish
  Sambal oelek 1 Teaspoon
  Cilantro 1 Tablespoon, finely chopped
  Eggs 1 Medium, soft boiled (Halved per serving)

1. In a large, deep skillet, heat oil on medium high and gently fry the Penang curry paste until fragrant. Add the coconut milk and whisk until the paste is dissolved. Add the grape tomatoes, carrots, onion and lime leaves.
2. Add fish or chicken stock or you can use water instead, mix and then loosely cover and simmer on medium low heat until the carrots are tender.
3. While you are waiting for the broth, boil the rice noodles until tender. Strain, rinse and set aside.
4. Add the fish sauce, palm sugar (or brown sugar) to balance the spice out.
5. Once the broth is ready, add the jumbo tiger prawns, cover and cook for about 3 minutes till they are just opaque.
6. Lastly add the sliced fried tofu, fresh green beans and tender enoki mushrooms.

7. To plate up, put some rice noodles into a large bowl, pour your assortment of toppings, then ladle in a generous helping of that spicy, aromatic broth over the top.
8. Garnish with chopped fresh cilantro leaves and half a soft boiled egg and serve with some sambal oelek on the side.

Recipe Summary

Difficulty Level: 
Main Dish
High Fiber, High Protein
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Laksa is a spicy noodle soup that is widely popular in Malaysia, Singapore and Indonesia, and of course, the version depends on the region. There are 2 main types of laksa. Asam laksa is a sour fish broth soup base and curry laksa, which has a curry and coconut milk soup base which I’m going to be making today. In this version, I’m using Penang curry paste, which is a milder curry since I like to adjust the heat myself.

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