How to Make Malaysian Curry Laksa

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

curry paste

🥗Healthier: homemade spice blend

💰Cheaper: store-bought curry powder

Homemade blends can be tailored to taste.

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a budget-friendly protein alternative.

hard-boiled eggs

🥗Healthier: poached eggs

💰Cheaper: omit eggs

Poached eggs add richness without extra cost.

Soak rice noodles in hot water until softened, about 10 minutes.

Drain noodles and set aside.

Heat coconut milk in a pot over medium heat until simmering.

Add curry paste and stir until fragrant, about 2 minutes.

Add chicken and cook until no longer pink, about 5-7 minutes.

Stir in tofu and fish balls, cooking for another 3-4 minutes.

Pour in additional water if needed for desired consistency.

Add bean sprouts and cook for 1 minute.

Season with soy sauce and salt to taste.

Serve noodles in bowls and ladle the curry soup over them.

Garnish with hard-boiled eggs, lime wedges, coriander, and chili.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens