🇲🇾 Malaysia recipe
Curry Laksa
Curry Laksa is a rich, coconut-based curry noodle soup that is one of Malaysia's greatest culinary exports. A fragrant curry broth is enriched with thick coconut milk, creating a velvety, golden-orange soup teeming with noodles, prawns, tofu puffs, cockles, and bean sprouts. It is the opposite of Penang asam laksa in character, being creamy and indulgent rather than sour, and is found in hawker stalls from Kuala Lumpur to Ipoh.
Prep25 mins
Cook35 mins
Serves4
Difficultymedium
Ingredients
- 400g yellow noodles or rice vermicelli (or a mix of both)
- 400ml thick coconut milk
- 600ml chicken stock or water
- 200g prawns, peeled and deveined
- 100g fried tofu puffs (tauhu pok), halved
- 100g cockles, cleaned (optional)
- 150g bean sprouts
- 10 dried chilies, soaked and deseeded
- 6 shallots, roughly chopped
- 4 cloves garlic
- 3 stalks lemongrass, white part sliced
- 2cm galangal, sliced
- 3 candlenuts (buah keras), or macadamia nuts as substitute
- 2 tablespoons curry powder (Malaysian meat curry powder)
- 1 tablespoon dried shrimp, soaked
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 450
- Protein
- 20 g
- Carbs
- 36 g
- Fat
- 24 g
