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Curry Laksa is a dish that perfectly encapsulates Malaysia’s vibrant culinary culture, a harmony of bold flavours, rich textures, and cultural influences. Known for its aromatic curry broth and satisfying noodles, this dish is a staple in Malaysian street food and home cooking alike.
Whether enjoyed at a bustling hawker stall or prepared in a family kitchen, Curry Laksa is a meal that warms the soul and delights the palate. Its distinct blend of spices and ingredients has earned it a special place in the hearts of locals and visitors, offering a true taste of Malaysia in every bite.
What Is Curry Laksa?
Curry Laksa is a noodle soup that combines silky coconut milk, fragrant spices, and an array of toppings to create a deeply satisfying bowl of comfort. Often confused with its counterpart, Asam Laksa, which features a tangy fish based broth, Curry Laksa is all about the rich, creamy flavours of curry infused coconut milk.
The dish typically features a mix of noodles, often a combination of rice vermicelli and yellow egg noodles, swimming in a golden, aromatic broth.
What makes Curry Laksa so special is its versatility. Toppings vary by region and personal preference but often include tender slices of chicken, plump shrimp, tofu puffs that soak up the flavourful broth, and sometimes even cockles for a briny kick.
Garnished with fresh herbs like cilantro or Vietnamese mint and a squeeze of lime, it’s a dish that’s as visually appealing as it is delicious.
Ingredients and Taste
The heart of Curry Laksa is its richly spiced broth. A fragrant curry paste forms the base, made from a medley of ingredients like lemongrass, galangal, turmeric, dried chilies, and shrimp paste.
This is simmered with creamy coconut milk and chicken or seafood stock, resulting in a broth that’s both aromatic and luscious. The combination of savoury spices and the natural sweetness of coconut milk creates a flavour that’s warm, comforting, and just a little spicy.
The noodles, typically a mix of slippery rice vermicelli and hearty egg noodles, add texture and substance to the dish. The toppings bring their own variety, tender chicken or shrimp adds protein, tofu puffs soak up the flavourful broth, and fresh herbs provide a pop of brightness.
A dollop of sambal chili paste is often served on the side for those who crave extra heat, and a squeeze of lime juice brings a zesty balance to the rich flavours.
A Taste of History
Curry Laksa is a reflection of Malaysia’s diverse cultural heritage, blending Chinese, Malay, and Indian culinary influences into one harmonious dish. Its exact origins are debated, but the dish likely evolved as a result of the interactions between these communities, particularly in urban areas like Kuala Lumpur and Penang.
The word “laksa” is thought to be derived from the Sanskrit term laksha, meaning “many,” a fitting description for the dish’s multitude of ingredients and flavours.
Over time, regional variations of Curry Laksa emerged, each with its own unique twist. In Penang, you might find a version with more seafood, while in the southern state of Johor, the dish might incorporate local herbs and spices.
Despite these differences, the essence of Curry Laksa remains the same, a dish that unites diverse ingredients and traditions into one irresistible bowl.
Curry Laksa (Coconut Noodle Soup) Recipe
Serves: 4 people
Ingredients:
For the Curry Laksa Broth:
- 3 tbsp vegetable oil
- 3 garlic cloves, minced
- 2 shallots, finely chopped
- 1 stalk lemongrass, bruised
- 2 tbsp curry powder
- 2 tbsp chili paste (adjust to spice preference)
- 400ml coconut milk
- 500ml chicken stock
- 1 tbsp fish sauce
- 1 tsp sugar
- 200g tofu puffs (optional)
For the Noodles:
- 300g rice noodles (or a mix of rice and egg noodles)
For the Toppings:
- 200g cooked chicken breast, shredded
- 150g shrimp, peeled and deveined
- 100g bean sprouts
- 2 boiled eggs, halved
- Fresh cilantro and mint leaves
- Lime wedges
For Garnish:
- Fried shallots
- Sliced red chili
Directions
Begin by preparing the curry paste. Heat the vegetable oil in a large pot over medium heat. Add minced garlic, shallots, and lemongrass, stirring until fragrant. Incorporate the curry powder and chili paste, stirring constantly for 2–3 minutes to create a rich, aromatic base. Be careful not to burn the spices as this can make the broth bitter.
Slowly pour in the coconut milk while stirring to combine. Allow it to simmer gently for 5 minutes, letting the flavours meld together. Then, add the chicken stock, fish sauce, and sugar, adjusting to taste. For a creamier texture, add an extra 100ml of coconut milk. Let the broth simmer on low heat while preparing other components.
Prepare the noodles according to package instructions. Soak rice noodles in hot water for 5–7 minutes or until tender. If using egg noodles, boil them for 3–5 minutes. Drain and rinse under cold water to prevent sticking. Set aside in individual bowls for serving.
Add the tofu puffs (if using) to the broth and simmer for 10 minutes to absorb the flavours. Meanwhile, cook the shrimp by poaching them in boiling water for 2–3 minutes until they turn pink and opaque. Set the cooked shrimp aside for assembly.
Shred the cooked chicken breast into bite sized pieces. Boil eggs until the yolks are slightly firm, about 6–7 minutes, then cool and peel. Cut the eggs in half and set aside along with the shredded chicken.
Blanch the bean sprouts in boiling water for 30 seconds, then rinse under cold water to maintain their crunch. Arrange the bean sprouts, cilantro, and mint on a platter for serving.
Taste the broth and adjust the seasoning if needed. Remove the lemongrass stalk before serving. To assemble, ladle the hot curry broth over the prepared noodles in each bowl, ensuring an even distribution of tofu puffs.
Top each bowl with shredded chicken, shrimp, boiled egg halves, and bean sprouts. Garnish with fresh cilantro, mint leaves, fried shallots, and sliced red chili. Serve with lime wedges on the side for an added burst of tang. Pair the dish with sweet chili sauce for dipping, or sambal for extra spice.
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