Malaysian Laksa Curry Delight (Printable Version)

A vibrant coconut curry broth with tofu, noodles and fresh vegetables balancing spicy, creamy and fresh flavors.

# The Ingredients You'll Need:

→ Broth

01 - 2 tablespoons vegetable oil
02 - 1 large onion, chopped
03 - 3 cloves garlic, minced
04 - 2 tablespoons ginger, minced
05 - 2 stalks lemongrass, white parts only, thinly sliced
06 - 3 tablespoons laksa paste (ensure vegan if applicable)
07 - 13.5 fl oz (1 can) coconut milk
08 - 3 cups vegetable broth
09 - 1 tablespoon soy sauce
10 - 1 teaspoon sugar
11 - Salt, to taste

→ Noodles & Toppings

12 - 10.5 oz rice noodles (thick or vermicelli), soaked or cooked as per package
13 - 7 oz firm tofu, cut into cubes
14 - 1 cup bean sprouts
15 - 1 medium carrot, julienned
16 - 1 red bell pepper, thinly sliced
17 - 3.5 oz snow peas, trimmed
18 - 2 spring onions, sliced
19 - Fresh cilantro, for garnish
20 - 1 lime, cut into wedges
21 - Red chili slices, optional

# Step-by-Step Instructions:

01 - Heat vegetable oil in a large pot over medium heat. Add chopped onion, minced garlic, ginger, and sliced lemongrass; sauté until fragrant and onions are softened, about 3 to 4 minutes.
02 - Incorporate laksa paste into the pot; cook for 2 minutes until aromatic.
03 - Pour in coconut milk and vegetable broth, stirring thoroughly. Bring mixture to a gentle simmer.
04 - Add soy sauce, sugar, and salt. Let simmer uncovered for 10 minutes to develop flavors.
05 - While broth simmers, cook or soak rice noodles following package instructions. Drain and reserve.
06 - In a nonstick skillet, lightly fry tofu cubes until golden on all sides.
07 - Add julienned carrot, sliced bell pepper, and trimmed snow peas to the simmering broth. Cook for 3 to 4 minutes until vegetables are just tender.
08 - Distribute noodles evenly among bowls. Ladle hot curry broth and vegetables over noodles. Top with fried tofu, bean sprouts, spring onions, fresh cilantro, and optional chili slices. Serve with lime wedges.

# Additional Tips::

01 -
  • The broth tastes like it simmered for hours, but comes together in under an hour from start to finish.
  • It's endlessly customizable—swap vegetables or add protein without changing what makes it special.
  • One bowl feels like a complete meal and a moment of pure comfort, every single time.
02 -
  • Don't rush the initial sauté—those first few minutes when the aromatics soften are what separate a good laksa from an unforgettable one.
  • If your paste is salty, taste the broth before adding more salt; you can always adjust, but you can't take it back.
  • Frying the tofu is worth the extra step; the contrast of crispy outside and creamy inside is what makes each bite feel special.
03 -
  • Make the broth ahead of time—it actually tastes better the next day when the flavors have had time to settle and deepen.
  • Keep your lime wedges close; they're not optional, they're the final note that makes everything sing.
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