Malaysian Laksa Curry Vibrant (Print view)

A vibrant dish with spicy coconut curry broth, tofu, noodles, and fresh vegetables blending creamy and fresh notes.

# List of Ingredients:

→ 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 (store-bought or homemade)
07 - 1 can (13.5 fl oz) 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 per package instructions
13 - 7 ounces firm tofu, cut into cubes
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

# Step-by-Step Directions:

01 - Heat vegetable oil over medium heat in a large pot. Add onion, garlic, ginger, and lemongrass; sauté until fragrant and onions are softened, 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.
04 - Add soy sauce, sugar, and salt. Simmer uncovered for 10 minutes to develop flavors.
05 - Cook or soak rice noodles according to package directions. Drain and set aside.
06 - Lightly fry tofu cubes in a nonstick skillet until golden on all sides.
07 - Add carrot, bell pepper, and snow peas to the broth; simmer for 3 to 4 minutes until just tender.
08 - Divide noodles into bowls. Ladle hot broth and vegetables over noodles. Top with fried tofu, bean sprouts, spring onions, fresh cilantro, and optional chili slices. Serve with lime wedges.

# Expert Suggestions:

01 -
  • The broth tastes like you've been simmering it for hours, but it comes together in under 45 minutes.
  • It's naturally vegetarian, packed with enough texture and depth that no one at the table will miss meat.
  • You can prep most ingredients while the broth simmers, so dinner feels almost effortless.
  • Leftovers are even better the next day—the flavors deepen and the whole thing feels like a warm hug.
02 -
  • Don't skip simmering the broth for those 10 minutes—it's when the coconut and spices actually become a cohesive soup instead of ingredients in liquid.
  • Frying the tofu separately instead of adding it raw to the broth keeps it from getting waterlogged and gives you real texture.
  • Always prep your vegetables first and have everything ready before you add the broth to the pot—laksa moves fast once it's simmering.
  • Taste as you go; laksa paste varies by brand, so you might need slightly more salt or sugar depending on what you're using.
03 -
  • Toast your spices in the oil for an extra 30 seconds before adding other ingredients if you want an even deeper flavor—it's a small move that changes everything.
  • Keep the broth at a gentle simmer, not a rolling boil, so the coconut milk stays smooth and doesn't separate.
  • Save a little extra broth in a separate container when serving—people always want more, and it's there if they ask.
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