This post was originally published on August 22, 2018 and updated on July 20, 2020.


Laksa paste

  • 3 red chiles, stems and seeds removed
  • 1/4 cup Malaysian palm oil
  • 4 teaspoons Thai shrimp paste
  • 2-inch piece galangal or substitute ginger, peeled, finely grated
  • 3 garlic cloves, unpeeled
  • 6 small shallots, chopped
  • 3 lemongrass stalks, tough outer layers removed, finely grated
  • 1 tablespoon coriander seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground white pepper
  • 4 Candlenuts or substitute Macadamia nuts


  • 1/4 cup Malaysian palm oil
  • 3 cups homemade chicken stock or low-sodium chicken broth
  • 2 14-ounce cans coconut milk, divided
  • 2 teaspoons palm sugar or light brown sugar
  • 12 tofu puffs (optional)
  • 1.5 pounds pounds peeled and deveined shrimp
  • 8 ounces wide cooked egg noodles or substitute rice vermicelli
  • Kosher salt
  • 4 large soft-boiled eggs, halved
  • 2 medium Persian cucumbers, cut into julienne 1/8”
  • 1/4 cup laksa leaves or mint, Chiffonade about 1/8” wide
  • 2 cups bean sprouts
  • 2 or 3 limes, cut into wedges
  • sambal oelek (for serving)


Laksa Paste

  • Make the paste by soaking the chilies in warm water until soft, about 30 minutes. Drain them and get out as much excess liquid as possible. Set aside.
  • In a blender, puree the remaining paste ingredients until semi smooth. Make sure the liquid goes into the bottom of the blender first to make the pureeing easier.
  • Chef Tip: Laksa paste can be made 1 week ahead or frozen in ice cube trays for up to 2 months.


  • Heat oil in a large saucepan over medium-high. Cook laksa paste, stirring often, until paste is slightly darkened and fragrant, about 2 minutes. Taste it; it should not taste raw. The oil will also start to separate from the paste for a visual clue. Add the stock and simmer for 30 minutes. Add the coconut milk and sugar. Bring back to a simmer while stirring. Meanwhile, cook noodles according to package directions.
  • Add shrimp and tofu if using, and cook through; season with salt. Divide soup and noodles among bowls. Top with eggs and cucumbers; serve with toppings.
SEE ALSO  Chicken “Palm-atta”

Do Ahead: Curry base (without chicken) can be made 3 days ahead; cover and chill. Reheat over medium-low, adding water to thin as needed.

recipe image
Recipe Name
Curry Laksa
Published On
Share This