Malaysian Curry Laksa

Malaysian Curry Laksa

  • Malaysian Curry Laksa

Recipe Type: soup noodles

Cuisine: Malaysian

Author: Caroline Artiss

Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

Serves: 4

This is a classic dish found all over Malaysia from the Peranckan culture. There are traditionally two types of laksa – curry laksa and ayam laksa. Curry Laksa is a spicy coconut curry soup with noodles while asam laksa is a sour fish soup with noodles. There are many different regional variations of Laksa in Malaysia including Johor Laksa, Penang Laksa and Sarawak Laksa. There are quite a few ingredients required to make this dish but it is well worth the effort!


  • Spice paste:
  • 10 macadamia nuts / or 5 Brazil nuts
  • 1 stalk lemon grass
  • 1 inch piece galangal (or ginger)
  • 1 tsp turmeric powder
  • 1 tsp ground black pepper (use 2 tsp if you like it to have a kick!)
  • 2 tsp ground coriander
  • 10 shallots
  • 4 cloves garlic
  • 1 tsp belachan
  • 6- 8 red chillies de seeded (depending on how spicy you like it)


  • For the Laksa soup:
  • 1 litre / 4 cups water
  • 400ml can coconut milk
  • 2 tsp sugar (dark brown or palm sugar best)
  • 2 tsp salt
  • 4 tbsp sunflower oil


  • Other Ingredients to go on top:
  • 1 chicken breast cooked and shredded
  • 250g fresh de shelled and cleaned king prawns
  • 3 egg omelette shredded
  • Handful of fresh coriander chopped
  • 500g Fine rice noodles – vermicelli cooked (you can use whatever noodles you fancy)
  • Handful bean sprouts


  • Cooking equipment:
  • 1 large saucepan
  • Small wok or frying pan
  • Blende r


  1. Add all the ingredients for the spice paste into your blender
  2. Add 1 tablespoon of oil and whiz until it becomes a fine paste
  3. Heat the remaining oil in a large saucepan and add the spice paste
  4. Cook on a low heat for 7 minutes to make all the flavours infuse together
  5. Add the sugar and salt, cook for a further minute or two then add the water
  6. Bring to the boil, then turn heat down to simmer and add the coconut milk
  7. Simmer for 15 – 20 minutes
  8. When you are ready to eat add the raw prawns to the curry soup
  9. Leave to simmer for a few minutes until cooked
  10. You can cook and prepare this a day in advance and simply heat up again the next day
  11. Perfect for a dinner party
  12. To serve this dish simply put a handful of cooked noodles
  13. Plus all your other cooked ingredients, chicken, egg omelette, bean sprouts and fresh coriander, into a large bowl
  14. Then ladle the hot spicy curry soup over the top until it just about covers the ingredients and serve straight away – divine!!
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