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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
Cook Time 15 minutes
Total Time 35 minutes
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.
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