Posted August 22, 2018 by Chef Gerard Viverito
This dish hits every taste center of your palate. There is coconut, lemongrass, turmeric, tofu, egg, shrimp, little clams and the laksa leaf. In Malaysia, you are given a little bowl of the chili paste sambal and quartered limes on the side to season to your desired taste.

Posted in : Cuisines :



    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.

    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.

    About Chef Gerard Viverito

    Chef Gerard Viverito, is an culinary instructor as the Director of Culinary Education for Passionfish, a NGO non-profit organization dedicated to educating people around the globe on the issue of sustainability in the seas. He is also operator of Saveur Fine Catering.