Curry Laksa Noodle Soup Recipe

A rich and aromatic Malaysian-style noodle soup made with homemade laksa paste, coconut milk, prawns, tofu puffs, vegetables and a combination of rice vermicelli and egg noodles.

Prep Time: 25 minutes

Cooking Time: 15 minutes

Total Time: 40 minutes

Serves: 4

Cuisine: Malaysian

Course: Main Dish

Tags: Curry Laksa · Laksa Noodles · Malaysian Recipes · Noodle Soup · Prawn Recipes · Coconut Curry · Spicy Recipes · Asian Recipes

Ingredients

For the Laksa Paste

• 4 cloves garlic
• 4 stalks lemongrass, roughly chopped. Use only the soft white bottom half.
• 30g fresh ginger, peeled and roughly chopped
• 3 banana shallots, peeled and cut into thirds
• 2 fresh bird's eye chillies
• 4 dried chillies, soaked for 25 minutes and deseeded
• 2 tbsp shrimp paste
• 2 tbsp vegetable oil
• 2 tsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander

For the Laksa Soup

• 400ml coconut milk
• 800ml stock
• 10 tofu puffs
• 13 fresh prawns
• A handful of cooked green beans or Chinese vegetables
• 100g beansprouts
• 4 stalks fresh coriander
• 100g rice vermicelli, soaked in hot water to rehydrate
• 100g thick egg noodles, soaked in hot water until soft
• 2 bird's eye chillies, chopped

Method

1. Make the laksa paste

Add the garlic, lemongrass, ginger, banana shallots, fresh bird's eye chillies, soaked dried chillies, shrimp paste, vegetable oil, curry powder, cumin and ground coriander to a blender or food processor.

Blitz for 3–4 minutes, until the mixture is smooth and well combined.

2. Cook the laksa paste

Heat a little oil in a large saucepan over medium heat.

Add the laksa paste and stir-fry for 3–4 minutes, until fragrant and the raw aroma has cooked out.

3. Make the laksa soup

Add the coconut milk and stir well to combine.

Pour in the stock and bring the soup to a boil.

4. Cook the prawns and vegetables

Add the tofu puffs, prawns and cooked green beans or Chinese vegetables to the soup.

Cook until the prawns are thoroughly cooked and the vegetables are tender.

5. Prepare the noodles

Divide the rehydrated rice vermicelli and softened egg noodles between four serving bowls.

6. Add the laksa soup

Ladle the hot laksa soup over the noodles, making sure each bowl contains prawns, tofu puffs and vegetables.

7. Garnish and serve

Top each bowl with beansprouts, fresh coriander and chopped bird's eye chilli.

Serve immediately while hot.

Notes

• Use rich coconut milk: Coconut milk with a higher fat content, sometimes sold as coconut cream, gives the laksa a richer texture and flavour.
• Change the protein: The prawns can be replaced with chicken or another protein of your choice.
• Adjust the heat: Use fewer bird's eye chillies for a milder laksa or add more for extra heat.