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Flavorful Malaysian Laksa Recipe Easy Creamy Coconut Curry Broth Guide

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A comforting and flavorful Malaysian laksa with a creamy coconut curry broth, featuring a homemade spice paste and versatile toppings. Perfect for a quick, fuss-free dinner that impresses with its rich, velvety texture and balanced spices.

Ingredients

Scale
  • 2 tablespoons vegetable oil (for sautéing)
  • 4 shallots, peeled and roughly chopped
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and chopped
  • 2 stalks lemongrass, white part only, smashed and chopped
  • 2 red chilies, deseeded for less heat (adjust to taste)
  • 1 tablespoon dried shrimp paste (belacan) – can be omitted for vegetarian
  • 2 teaspoons ground turmeric
  • 1 tablespoon curry powder (preferably Malaysian blend)
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 can (400 ml / 13.5 oz) coconut milk (full-fat for creaminess)
  • 4 cups chicken or vegetable broth (preferably low sodium)
  • 1 tablespoon fish sauce (optional)
  • 1 teaspoon sugar
  • 200g rice vermicelli noodles (soaked or cooked as package directs) [approx. 7 oz]
  • 150g cooked shrimp or shredded chicken (optional) [approx. 5.3 oz]
  • Bean sprouts, rinsed
  • Fresh cilantro leaves
  • Thinly sliced red onion or shallots
  • Fresh lime wedges (for serving)
  • Hard-boiled eggs, halved (optional but highly recommended)
  • Chopped green onions
  • Chili oil or sliced fresh chilies (for extra heat)

Instructions

  1. Prepare the spice paste: In a blender or food processor, combine shallots, garlic, ginger, lemongrass, red chilies, and dried shrimp paste. Blitz until smooth and fragrant, adding a splash of water if needed.
  2. Sauté the spice paste: Heat vegetable oil in a large saucepan over medium heat. Add the spice paste and cook, stirring frequently, until aromas intensify and paste darkens slightly (5-7 minutes).
  3. Add dry spices: Stir in turmeric, curry powder, coriander powder, and cumin powder. Cook for 1-2 minutes to release essential oils.
  4. Add liquids and simmer: Pour in coconut milk and broth. Stir to combine, then bring to a gentle simmer. Add fish sauce and sugar, adjusting seasoning to taste. Simmer uncovered for 15 minutes, stirring occasionally.
  5. Prepare noodles and toppings: Cook rice vermicelli according to package instructions (usually soaking in hot water for 5-7 minutes). Drain and set aside. Prepare shrimp, chicken, bean sprouts, and other toppings.
  6. Assemble laksa bowls: Divide noodles into serving bowls. Ladle hot broth over noodles, then top with shrimp or chicken, bean sprouts, halved eggs, cilantro, sliced onions, and green onions. Serve with lime wedges and chili oil on the side.
  7. Final touches: Squeeze fresh lime over the bowl just before eating to brighten the flavors.

Notes

Toast dry spices briefly in oil with the paste to awaken their aroma. Simmer broth gently to avoid separating coconut milk. Adjust chili quantity to control heat. Spice paste can be made ahead and stored refrigerated for up to 2 days. For vegetarian version, omit dried shrimp paste and fish sauce, use vegetable broth. Freeze broth only, not noodles or eggs.

Nutrition

Keywords: Malaysian laksa, coconut curry broth, creamy laksa, spicy laksa, easy laksa recipe, coconut milk, rice vermicelli, seafood laksa, vegetarian laksa

Find it online: https://tempotaste.com/flavorful-malaysian-laksa-recipe-easy-creamy-coconut-curry-broth-guide/