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Flavorful Malaysian Laksa Coconut Curry Noodle Soup

Malaysian Laksa Recipe - featured image
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A comforting and exciting Malaysian laksa soup featuring a creamy coconut curry broth, aromatic homemade curry paste, rice vermicelli noodles, and fresh herbs. Perfect for busy weeknights and customizable for various dietary needs.

Ingredients

Scale
  • 2 tablespoons dried shrimp (optional, adds umami depth)
  • 4 dried red chilies, soaked and chopped (adjust for heat preference)
  • 4 shallots, peeled and chopped
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and chopped
  • 1 stalk lemongrass, white part only, finely sliced
  • 1 teaspoon turmeric powder or 1-inch fresh turmeric, peeled
  • 1 teaspoon coriander seeds, toasted
  • 1/2 teaspoon cumin seeds, toasted
  • 2 tablespoons vegetable oil (preferably peanut oil)
  • 4 cups (32 fl oz) chicken or vegetable broth
  • 1 can (13.5 fl oz) coconut milk, full-fat
  • 1 tablespoon fish sauce (or soy sauce for vegetarian option)
  • 1 tablespoon palm sugar or brown sugar
  • 1 lime, juiced
  • 7 oz (200g) rice vermicelli noodles, soaked in warm water until soft
  • 7 oz (200g) cooked shrimp or shredded chicken (optional)
  • Bean sprouts, fresh and crunchy
  • Fresh cilantro and Thai basil leaves
  • Thinly sliced red chilies (for garnish)
  • Hard-boiled eggs, halved (optional)

Instructions

  1. Prepare the Curry Paste (15 minutes): Toast coriander and cumin seeds in a dry pan over medium heat until fragrant (about 2 minutes). Let cool, then grind to a powder. In a food processor or mortar, combine dried shrimp, soaked chilies, shallots, garlic, ginger, lemongrass, turmeric, and toasted spices. Blend or pound until a smooth, fragrant paste forms.
  2. Cook the Curry Paste (5 minutes): Heat oil in a large pot over medium heat. Add the curry paste and sauté, stirring often, until aromatic and oil starts to separate from the paste (about 5 minutes).
  3. Add Liquid Ingredients (10 minutes): Pour in chicken or vegetable broth and coconut milk. Stir well to combine, then bring to a gentle simmer. Add fish sauce and palm sugar, adjusting seasoning to taste. Let simmer gently for 10 minutes.
  4. Prepare Noodles and Toppings (while soup simmers): Soak rice vermicelli in warm water for 5-7 minutes until tender but still slightly firm. Drain well. Prepare shrimp or chicken by slicing or shredding, rinse and drain bean sprouts, and chop fresh herbs. Slice hard-boiled eggs if using.
  5. Assemble and Serve: Divide noodles among serving bowls. Ladle hot laksa broth over noodles. Top with shrimp or chicken, bean sprouts, herbs, sliced chilies, and eggs if using. Finish with a squeeze of fresh lime juice.

Notes

Toast spices to release oils and enhance flavor. Avoid over-blending curry paste to keep texture. Simmer coconut milk gently to prevent separation. Soak noodles just before serving to avoid mushiness. Store noodles separately from broth to keep texture when reheating.

Nutrition

Keywords: Malaysian laksa, coconut curry noodle soup, laksa recipe, coconut milk soup, Asian noodle soup, homemade curry paste, gluten-free laksa, vegetarian laksa option

Find it online: https://sweetstirring.com/flavorful-malaysian-laksa-recipe-easy-authentic-coconut-curry-noodle-soup/