Malaysian Laksa Curry Flavor (Printable)

Aromatic laksa with coconut curry broth, tofu, and fresh vegetables blending spicy and creamy flavors.

# What You 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, finely sliced
06 - 3 tablespoons laksa paste (store-bought or homemade, ensure vegan if required)
07 - 1 can (13.5 fl oz) 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 per package instructions
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

# Directions:

01 - Heat vegetable oil in a large pot over medium heat. Add chopped onion, minced garlic, minced ginger, and sliced lemongrass. Sauté until fragrant and onions soften, about 3 to 4 minutes.
02 - Stir in laksa paste and cook for 2 minutes until aromatic.
03 - Pour in coconut milk and vegetable broth. Bring to a simmer, stirring well to combine.
04 - Add soy sauce, sugar, and salt to taste. Simmer uncovered for 10 minutes to allow flavors to meld.
05 - Meanwhile, cook or soak rice noodles according to package instructions. Drain and set aside.
06 - In a nonstick skillet, lightly fry tofu cubes until golden on all sides.
07 - Add julienned carrot, thinly sliced bell pepper, and trimmed snow peas to the broth. Simmer for 3 to 4 minutes until just tender.
08 - Divide noodles among serving 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.

# Expert Tips:

01 -
  • It's a complete meal in one bowl—creamy, spicy, and loaded with vegetables that actually stay crisp.
  • The laksa paste does the heavy lifting, so you taste authentic Malaysian flavors without hours of prep.
  • Every bowl feels like a tiny celebration, especially when you scatter the toppings and squeeze lime over the top.
02 -
  • Don't skip the blooming step for the aromatics—raw garlic and ginger will make the broth taste sharp and unfinished.
  • Coconut milk can separate; stirring well when you add it prevents a greasy top layer and an underseasoned bottom.
  • Add the vegetables near the end, not at the beginning, or they'll fall apart into the broth instead of staying textured and fresh.
  • Taste the broth before serving and adjust salt and lime juice—these two are your final tweaks that make it taste restaurant-quality.
03 -
  • Press your tofu for at least 15 minutes before cooking so it has less water and crisps up faster in the pan.
  • Toast your rice noodles lightly in a dry pan before soaking them—it adds a subtle texture and flavor that grounds the whole dish.
  • Make the broth a day ahead if you can; it actually tastes better after the flavors have had overnight to settle into each other.
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