Malaysian laksa appears in many regional forms across Southeast Asia. While its exact origins are debated, the dish reflects both Chinese and Malay culinary influences and remains a beloved staple in Malaysia, Indonesia and Singapore. Laksa generally falls into two broad categories: a sour, tamarind‑based style often called asam laksa, and a rich, spicy coconut‑curry style. The recipe below showcases the coconut curry version, featuring a fragrant broth of coconut milk and chicken stock flavored with lemongrass and kaffir lime leaves.
This version uses a ready‑made Malaysian curry paste for convenience, which can be found at most Asian markets. The finished soup is comforting and balanced: creamy coconut and evaporated milk, umami from the curry paste and stock, and bright citrus notes from kaffir lime and lemongrass. Typical accompaniments include vermicelli noodles, cooked shrimp, tofu puffs, sliced hard‑boiled egg, bean sprouts and pea shoots for garnish. Extra curry paste is served on the side for anyone who prefers more heat.
Below you’ll find a clear, easy-to-follow recipe with ingredients and step‑by‑step instructions, plus practical tips for variations, substitutions and storage. This recipe serves about 4 and takes roughly 40 minutes total to prepare and cook.
Malaysian Laksa (Coconut Curry Soup)
Soup
Malaysian
20 minutes
20 minutes
40 minutes
4
512 kcal
International Cuisine
Ingredients
- For the stock
- 3 tablespoons oil
- 1/2 pack (about 120 g) Malaysian instant curry paste (available at Asian markets)
- 2 cups chicken stock
- 2 cups water
- 2 stalks lemongrass, white part only, pounded
- 4 kaffir lime leaves
- 8–10 tofu puffs (fried tofu), available at Asian markets
- 1/2 cup evaporated milk
- 1/2 cup coconut milk
- Salt, to taste
- To assemble
- 1/2 lb (about 225 g) vermicelli noodles
- 1 cup bean sprouts
- Pea sprouts or other microgreens for garnish
- 12 cooked shrimp
- 2 hard‑boiled eggs, sliced
Instructions
- In a large stockpot, heat the oil over medium heat. Add the instant curry paste and sauté briefly until fragrant and well combined with the oil.
- Pour in the chicken stock and the water. Add the pounded lemongrass, kaffir lime leaves and 4 tofu puffs. Bring the mixture to a boil.
- Reduce heat to a gentle simmer. Stir in the evaporated milk and coconut milk, simmering to meld the flavors without boiling vigorously.
- Season the broth with salt to taste and keep it on low heat, stirring occasionally to prevent sticking. Remove lemongrass stalks before serving if desired.
- Soak the vermicelli noodles in warm water until soft, then drain and set aside. You can briefly rinse to prevent clumping.
- To serve, divide the softened noodles among bowls and add a handful of bean sprouts to each.
- Top each bowl with 3 cooked shrimp, a tofu puff and a few slices of hard‑boiled egg.
- Ladle the hot laksa broth over the noodles and toppings, ensuring the tofu puffs soak up some of the broth.
- Garnish with additional bean sprouts and pea sprouts or microgreens for freshness and texture.
- Serve hot with extra curry paste on the side for those who want more heat.
Nutrition
Notes and Tips
- If you prefer a vegetarian version, substitute vegetable stock for chicken stock and use vegetable‑based curry paste. Replace shrimp with mushrooms or extra tofu.
- For more heat, serve extra curry paste or chopped fresh chilies on the side. Adjust evaporated milk or coconut milk to control creaminess.
- Many ingredients, including curry paste and tofu puffs, are available at Asian grocery stores. You can also make homemade laksa paste if you have the time and ingredients.
- Leftover broth keeps well refrigerated for 2–3 days. Store broth and noodles separately; reheat broth gently and pour over freshly reheated or warmed noodles to maintain texture.
- Variations: add shredded chicken, fish cakes, or thinly sliced fish to customize the soup to your taste.
Enjoy this comforting Malaysian laksa as a flavorful weeknight meal or a weekend project. The balance of creamy coconut, fragrant aromatics and savory curry makes it a satisfying soup for any season.