Malaysian Laksa Curry Delight (Print Version)

A vibrant coconut curry broth with tofu, noodles, and fresh vegetables balanced with spicy and creamy flavors.

# What You Need:

→ Broth

01 - 2 tablespoons vegetable oil
02 - 1 large onion, chopped
03 - 3 cloves garlic, minced
04 - 2 tablespoons ginger, minced
05 - 2 stalks lemongrass, white parts only, thinly sliced
06 - 3 tablespoons laksa paste (store-bought or homemade)
07 - 13.5 fl oz (1 can) coconut milk
08 - 3 cups vegetable broth
09 - 1 tablespoon soy sauce
10 - 1 teaspoon sugar
11 - Salt, to taste

→ Noodles & Toppings

12 - 10.5 oz rice noodles (thick or vermicelli), soaked or cooked per package instructions
13 - 7 oz firm tofu, cubed
14 - 1 cup bean sprouts
15 - 1 medium carrot, julienned
16 - 1 red bell pepper, thinly sliced
17 - 3.5 oz snow peas, trimmed
18 - 2 spring onions, sliced
19 - Fresh cilantro, for garnish
20 - 1 lime, cut into wedges
21 - Red chili slices, optional

# How To Make:

01 - Heat vegetable oil in a large pot over medium heat. Add onion, garlic, ginger, and lemongrass; sauté until fragrant and onions soften, about 3 to 4 minutes.
02 - Stir in laksa paste and cook for 2 minutes until aromatic.
03 - Pour in coconut milk and vegetable broth. Bring to a simmer, stirring to combine. Add soy sauce, sugar, and salt. Simmer uncovered for 10 minutes to develop flavors.
04 - Meanwhile, cook or soak rice noodles according to package instructions. Drain and set aside.
05 - Lightly fry tofu cubes in a nonstick skillet until golden on all sides.
06 - Add julienned carrots, sliced bell pepper, and snow peas to the broth; simmer for 3 to 4 minutes until just tender.
07 - Divide noodles among serving bowls. Ladle hot curry broth and vegetables over noodles. Top with fried tofu, bean sprouts, spring onions, fresh cilantro, and chili slices. Serve with lime wedges.

# Expert Advice:

01 -
  • The broth is rich enough to feel indulgent yet light enough that you'll want seconds without guilt.
  • It comes together in under an hour, making weeknight cravings for restaurant-quality food actually achievable.
  • Every vegetable stays crisp and colorful, so it looks as stunning as it tastes.
02 -
  • Don't skip the initial sauté of aromatics—this is where the laksa gets its soul, and rushing it results in a one-dimensional broth.
  • Taste the broth before serving; everyone's laksa paste is slightly different in salt and spice level, so you may need to adjust seasoning at the end.
  • Keep the broth simmering gently, not boiling—aggressive heat can break the coconut milk and make it look greasy rather than creamy.
03 -
  • Toast your rice noodles lightly in a dry pan before soaking—it deepens their flavor and prevents them from becoming gummy.
  • Prepare all your vegetable garnishes before you start cooking the broth; laksa waits for no one once it hits the table, and scrambling to slice spring onions while bowls cool is a small tragedy.
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