Malaysian Laksa Curry Bowl (Printable)

A vibrant coconut curry broth with tofu, noodles, 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 ginger, minced
05 - 2 stalks lemongrass, white parts only, finely sliced
06 - 3 tablespoons laksa paste (ensure no shrimp paste or fish sauce for vegan)
07 - 13.5 fl oz (1 can) 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, cubed
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

# How To Make It:

01 - Heat vegetable oil in a large pot over medium heat. Add onion, garlic, ginger, and 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 while stirring to combine. Add soy sauce, sugar, and salt, then simmer uncovered for 10 minutes to meld flavors.
04 - Meanwhile, cook or soak rice noodles according to package directions. Drain and set aside.
05 - In a nonstick skillet, lightly fry tofu cubes until golden on all sides.
06 - Add carrot, red bell pepper, and snow peas to the broth; simmer for 3 to 4 minutes until just tender.
07 - Divide noodles among bowls. Ladle hot curry broth and vegetables over noodles. Top with fried tofu, bean sprouts, spring onions, cilantro, and optional chili slices. Serve with lime wedges.

# Expert Suggestions:

01 -
  • The broth is silky and deeply flavorful without being overly complicated—one pot of magic that comes together in under an hour.
  • You can load it with whatever vegetables and proteins you have on hand, making it endlessly adaptable to your mood and pantry.
  • It's the kind of meal that feels indulgent and nourishing at the same time, the perfect antidote to a day that needed something warm and real.
02 -
  • Don't skip the sautéing of aromatics—those first few minutes of building flavor are what separate a memorable laksa from a forgettable one.
  • If your laksa paste isn't deeply fragrant when you open the jar, it might be past its prime; a fresh paste makes an enormous difference in the final result.
  • Tofu tastes infinitely better when you give it a little pan time to crisp up rather than just dropping raw cubes into the broth.
03 -
  • Make your laksa paste from scratch if you have time—blend dried chilies, garlic, ginger, lemongrass, galangal, and a touch of shrimp paste until it becomes a fragrant paste that smells nothing like the final broth but everything like promise.
  • The noodles can be prepared ahead of time and kept separate; this gives you the flexibility to rewarm the broth and assemble fresh bowls whenever you're ready to eat.
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