Malaysian Curry Laksa Noodle Soup

Curry Laksa is a dish that instantly transports me back to the vibrant hawker centres of Malaysia, where the air is thick with the scent of aromatic spices and the sound of bubbling cauldrons. I remember sitting at a crowded table, patiently waiting for a bowl of this fiery, golden soup that is famous for its incredible depth of flavour.

It is the kind of meal that hits all the senses at once: creamy, spicy, fragrant, and deeply comforting.

The soul of this recipe is the homemade laksa paste. There is something so satisfying about blitzing together fresh lemongrass, galangal, and pungent shrimp paste until you have a thick, vibrant base. I used to think that store-bought pastes were enough, but once you smell that initial sizzle in the pan as the fresh aromatics release their oils, there is no going back.

The secret to that luxurious, velvety texture is using a high-fat coconut milk, which perfectly balances the heat from the bird’s eye chillies.

I love the contrast of the two types of noodles in one bowl. The combination of springy egg noodles and delicate rice vermicelli creates a wonderful variety of textures that soak up the rich broth beautifully. Adding tofu puffs is a must, as they act like little sponges, bursting with flavour in every single bite.

This has become my ultimate “weekend project” meal for when I want to fill the house with the most incredible aromas. It is a bold, beautiful bowl of soup that feels like a true celebration of Southeast Asian flavours.

One spoonful of that creamy, spice-laden broth and you will understand why Laksa is such a beloved icon. It is pure, fragrant comfort in a bowl!

Malaysian Curry Laksa Noodle Soup

Curry Laksa is a rich and aromatic Malaysian noodle soup, packed with prawns, tofu, and fresh vegetables in a creamy coconut-based curry broth. This recipe brings the complex flavours of Southeast Asia into your kitchen, balancing spice, sweetness, and umami in every spoonful. I often make it when I want a comforting, one-bowl meal that impresses every time.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 2 people

Course: Lunch, Main Course

Cuisine: Malaysian

Ingredients Method Video Notes

Ingredients

  

Laksa Paste

• 4 cloves garlic
• 4 stalks lemongrass bottom white halves only, roughly chopped
• 30 g fresh ginger approx 2 inches, peeled and chopped
• 3 piece banana shallots peeled and chopped into thirds
• 2 piece fresh birds eye chillies
• 4 piece dried chillies presoaked for 25 minutes and deseeded
• 2 tbsp shrimp paste
• 2 tbsp vegetable oil
• 2 tsp Babas curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander

Soup & Noodles

• 400 ml coconut milk preferably high-fat / coconut cream
• 800 ml stock chicken or vegetable
• 10 piece tofu puffs
• 13 piece fresh prawns peeled and deveined
• 1 Handful green beans or other Chinese vegetables
• 100 g beansprouts
• 4 stalks fresh coriander
• 100 g rice vermicelli soaked in hot water to soften
• 100 g thick egg noodles soaked in hot water until soft
• 2 piece birds eye chillies sliced for garnish

Method

 

Make the laksa paste:

1. Blitz all paste ingredients in a food processor or blender for 3–4 minutes until smooth and well combined.

Cook the paste:

1. Heat a pan with a little oil over medium heat. Add the laksa paste and stir-fry for 3–4 minutes until fragrant.

Prepare the soup:

1. Pour in the coconut milk and stir until combined. Add stock and bring to a boil.

Add protein and vegetables:

1. Add tofu puffs, prawns, and green vegetables to the soup. Cook until prawns are pink and cooked through, and vegetables are tender.

Assemble the bowls:

1. Divide rice vermicelli and egg noodles into serving bowls. Ladle soup over the noodles.

Garnish and serve:

1. Top with beansprouts, fresh coriander, and sliced red chillies. Serve immediately.

Video

Notes

• Use high-fat coconut milk or coconut cream for a richer broth.
• Feel free to swap prawns for chicken, tofu, or other proteins as desired.
• Adjust spice levels by adding more or fewer birds eye chillies.
• Noodles can be prepared in advance and kept warm until serving.