Malaysian Laksa Coconut Curry (Printable)

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

# What You’ll Need:

→ Broth

01 - 2 tablespoons vegetable oil
02 - 1 large onion, chopped
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh ginger, minced
05 - 2 stalks lemongrass (white parts only), thinly sliced
06 - 3 tablespoons laksa paste (verify vegan status if required)
07 - 13.5 fluid ounces canned 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 ounces rice noodles (thick or vermicelli), soaked or cooked as per package
13 - 7 ounces firm tofu, cubed
14 - 1 cup fresh bean sprouts
15 - 1 medium carrot, julienned
16 - 1 red bell pepper, thinly sliced
17 - 3.5 ounces snow peas, trimmed
18 - 2 spring onions, sliced
19 - Fresh cilantro, for garnish
20 - 1 lime, cut into wedges
21 - Red chili slices, optional

# How-To:

01 - Heat vegetable oil in a large pot over medium heat. Add chopped onion, minced garlic, ginger, and lemongrass. Cook until fragrant and onions soften, approximately 3 to 4 minutes.
02 - Add laksa paste and stir continuously for 2 minutes until the fragrance intensifies.
03 - Pour in canned coconut milk and vegetable broth, stirring thoroughly. Bring mixture to a gentle simmer.
04 - Add soy sauce, sugar, and salt to taste. Maintain an uncovered simmer for 10 minutes to allow flavors to meld.
05 - While broth simmers, soak or cook rice noodles according to package instructions. Drain well and set aside.
06 - In a nonstick skillet over medium heat, lightly fry tofu cubes until golden brown on all sides. Remove and set aside.
07 - Introduce julienned carrot, sliced bell pepper, and trimmed snow peas into the simmering broth. Cook for 3 to 4 minutes until vegetables are tender-crisp.
08 - Distribute noodles evenly into bowls. Ladle hot curry broth with vegetables over noodles. Top with fried tofu, bean sprouts, sliced spring onions, fresh cilantro, and optional chili slices. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • It tastes like you've been cooking all day, but comes together in under an hour.
  • The broth is silky and deeply aromatic without being heavy—you can actually taste each spice.
  • It's endlessly customizable; toss in whatever vegetables you have and it still sings.
02 -
  • Never skip the 10-minute simmer after adding coconut milk and broth—this is when the flavors actually bind together, not just float on top.
  • If your tofu doesn't fry golden, it's either too wet or your pan isn't hot enough; both lead to a soggy disappointment that changes the whole dish.
  • Taste the broth before serving and have your salt shaker and lime wedges ready at the table—everyone's heat and acid tolerance is different, so let them customize.
03 -
  • Press your tofu lightly between clean kitchen towels for a few minutes before frying—drier tofu crisps up beautifully and absorbs flavors better.
  • If you can't find laksa paste, a combination of curry powder, coconut milk, and ginger can work in a pinch, though the depth won't be the same.
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