Malaysian Laksa Curry Dish (Printable)

Vibrant coconut curry broth with tofu, fresh vegetables, and aromatic Malaysian spices in a comforting bowl.

# Components:

→ Broth

01 - 2 tablespoons vegetable oil
02 - 1 large onion, chopped
03 - 3 cloves garlic, minced
04 - 2 teaspoons fresh ginger, minced
05 - 2 stalks lemongrass, white parts only, finely sliced
06 - 3 tablespoons laksa paste (ensure vegan if needed)
07 - 13.5 fluid ounces (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 ounces rice noodles (thick or vermicelli), soaked or cooked as per package
13 - 7 ounces firm tofu, cubed
14 - 1 cup 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)

# Directions:

01 - Heat vegetable oil in a large pot over medium heat. Add onion, garlic, ginger, and lemongrass; sauté until fragrant and onion softens, about 3 to 4 minutes.
02 - Stir in laksa paste and cook for 2 minutes, allowing the flavors to deepen.
03 - Pour in coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
04 - Add soy sauce, sugar, and salt to taste. Simmer uncovered for 10 minutes to meld the flavors.
05 - Meanwhile, soak or cook rice noodles according to package instructions. Drain and keep warm.
06 - In a nonstick skillet, lightly fry tofu cubes over medium heat until golden and crisp on all sides. Remove and set aside.
07 - Add carrots, bell pepper, and snow peas to the simmering broth. Cook for 3 to 4 minutes until vegetables are just tender.
08 - Divide noodles into bowls. Ladle hot broth with vegetables over the noodles. Top with fried tofu, bean sprouts, spring onions, cilantro, and chili slices if desired. Serve with lime wedges.

# Expert Advice:

01 -
  • It feels fancy and restaurant-quality but comes together in under an hour, mostly hands-off while the broth simmers.
  • Every spoonful delivers layers of flavor: warming spices, creamy richness, a snap of fresh vegetables, all in one beautiful bowl.
  • You can customize the toppings endlessly based on what you have on hand or what sounds good that day.
02 -
  • Don't skip frying the tofu—boiling it leaves it bland and spongy; a quick pan-fry transforms it into something crispy and flavorful that actually matters in the bowl.
  • Taste the broth before serving and adjust seasoning with salt, soy sauce, or a squeeze of lime; laksa pastes vary in saltiness, so trust your palate rather than following the recipe blindly.
  • Add the fresh vegetables at the very end—they should be just tender, not soft, which keeps them from turning the broth cloudy and sad.
03 -
  • Make the broth ahead of time and store it in the fridge for up to three days—just reheat gently and prepare fresh noodles and toppings when you're ready to eat, which makes weeknight dinners incredibly fast.
  • Fry your tofu cubes in batches so each piece gets golden rather than steaming in its own moisture, and don't move them around too much in the pan.
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