Home Recipes Rice and Noodles Curry Laksa Recipe - Spicy Noodle Soup with Coconut Milk
Curry Laksa Recipe - Spicy Noodle Soup with Coconut Milk PDF Print E-mail
Written by Bella   
Monday, 12 April 2010 15:39

Curry Laksa is rich, creamy and nicely flavored with spices like cloves, ginger, garlic, and coriander seeds. This is a Malaysian's signature dish. I have heard about this dish from my Mayasian college friends who were attending college here in the United States. I was hoping that they would make it for me someday. But I never got to try it until my husband decided to surprise me with this dish that I will be forever grateful...

This is a very rich noodle soup. The flavor in this noodle soup is very intense. I love the rich ingredients in this one meal dish, including chicken, shrimp, fried tofu, and bean sprouts. I also like to add a few squeezes of lime juice and a few teaspoons of my favorite chili to crank up the spiciness of this dish. This curry Laksa recipe is easy to follow. I hope that you will enjoy making and eating this as much as I do.

Spicy Noodle Soup with Coconut Milk - Curry Laksa (Serve 4)



  • 5 cups of water
  • 2 1/2 cups of coconut milk
  • 3 lbs chicken, quartered
  • 1 lb raw shrimps, peeled and deveined (Reserve the shells for the stock)
  • salt and pepper to taste
  • 1/2 lb dried rice-flour noodles, blanched in boiling water, or dried egg noodles, soaked to soften
  • 2 table spoons of fried shallots
  • 1 tsp salt, taste to see if more is needed
  • Freshly ground black pepper, to taste


Curry Laksa Spice Paste:


  • 6 shallots, diced
  • 2 garlic cloves, diced
  • 3 candlenuts or almonds, chopped
  • 1 inch ginger, smashed
  • 4 red chillies, seeded and chopped
  • 1 teaspoon of dried shrimp paste (belacan)
  • 1 tbsp corianer seed, roughly crushed
  • 1 teaspoon of dried shrimp paste
  • 2 stems lemongrass, cut in halves and smashed
  • 2 tbsp peanut oil


Curry Laksa Garnish:


  • 1 cup fresh bean sprouts, rinsed, and trimmed
  • 3 cakes dried deep-fried tofu, sliced thinly
  • 3 eggs, hard-boiled and peeled, halves
  • extra red chile, seeded and finely chopped



1. Pour 5 cups of water and chicken in a stock pot, bring to a boil. Keep boiling for another 30 mins on low heat.
2. Season the shrimps with 1/2 tsp salt, then cover and set aside in a fridge.
3. Prepare the Curry Laksa spice paste. Put shallots, garlic, candle nuts, ginger and chillies in a blender with the oil until very finely chopped.
4. Mix in the shrimp paste with the spice paste, blend for a few seconds longer, then set aside with the lemon grass.
5. Remove the chicken from the pot. De-bone the chicken and cut the meat into pieces for serving later. Set aside in a fridge.
6. Return the bones to the stock, add the shrimp shells and simmer for 30 more minutes. Season it with 1/2 tsp of salt.
7. Put the paste in a large pan with the smashed lemon grass over low heat until fragrant for about 10 minutes.
8. Strain in the stock and simmer for 20 minutes.
9. Pour the rice/egg noodles to a large pot of boiling water. Cover and let stand for 3-4 minues.
10. Rinse hot cooked noodles under cold running water and drain well. Set aside.
11. Bring stock to a boil. Add coconut milk and simmer for 12 minutes. Add the chicken, shrimps and fried tofus int he stock, simmer for about 5 minutes. Season to taste.
12. Divide the noodles and the garnishes among 4 serving bowls, then ladle in the soup. Top with more chili, if desire.

This curry lasak recipe is easy to make and so yummy.


Last Updated on Saturday, 14 June 2014 14:50


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