Malaysian Curry Laksa
Curry Laksa
Posted August 22, 2018 by
Ready Time 0 min Servings:


    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.
    Show Buttons
    Hide Buttons