Malaysian Laksa Curry Bowl (Printable)

A vibrant noodle bowl featuring coconut curry broth, tofu, and fresh vegetables with spicy and creamy flavors.

# What You Need:

→ Broth

01 - 2 tablespoons vegetable oil
02 - 1 large onion, chopped
03 - 3 cloves garlic, minced
04 - 2 tablespoons ginger, minced
05 - 2 stalks lemongrass, white parts only, thinly sliced
06 - 3 tablespoons laksa paste
07 - 13.5 fluid ounces (1 can) coconut milk
08 - 3 cups vegetable broth
09 - 1 tablespoon soy sauce
10 - 1 teaspoon sugar
11 - Salt, to taste

→ Noodles & Toppings

12 - 10.5 ounces rice noodles, soaked or cooked per package instructions
13 - 7 ounces firm tofu, cubed
14 - 1 cup bean sprouts
15 - 1 medium carrot, julienned
16 - 1 red bell pepper, thinly sliced
17 - 3.5 ounces snow peas, trimmed
18 - 2 spring onions, sliced
19 - Fresh cilantro, for garnish
20 - 1 lime, cut into wedges
21 - Red chili slices, optional

# How To Make It:

01 - Heat vegetable oil in a large pot over medium heat. Add chopped onion, minced garlic, minced ginger, and sliced lemongrass. Sauté for 3 to 4 minutes until fragrant and onions soften.
02 - Stir in laksa paste and cook for 2 minutes until aromatic.
03 - Pour in coconut milk and vegetable broth. Bring to a simmer while stirring to combine evenly.
04 - Add soy sauce, sugar, and salt to taste. Let simmer uncovered for 10 minutes to develop flavors.
05 - Cook or soak rice noodles according to package instructions. Drain and set aside.
06 - In a nonstick skillet, lightly fry tofu cubes until golden brown on all sides.
07 - Add julienned carrot, sliced red bell pepper, and trimmed snow peas to the simmering broth. Cook for 3 to 4 minutes until vegetables are tender but crisp.
08 - Place noodles into serving bowls. Ladle hot curry broth and vegetables over noodles. Top with fried tofu, bean sprouts, sliced spring onions, fresh cilantro, and optional chili slices. Serve with lime wedges.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, yet tastes like it simmered all day.
  • Every spoonful has something different—creamy broth, tender noodles, fresh vegetables, crispy tofu—so nobody gets bored.
  • It's naturally vegetarian but feels completely satisfying and indulgent.
02 -
  • The difference between good and great laksa is the 10-minute simmer—rushing it means a flat broth instead of one with layered, developed flavors.
  • If your broth tastes one-dimensional, you likely need more salt or a squeeze of lime; both will suddenly make everything pop into focus.
  • Never cook the vegetables until soft; their crunch is what keeps this dish from feeling heavy even with all that creamy broth.
03 -
  • If your laksa paste contains shrimp paste and you're cooking for vegetarians, look for a vegan laksa paste from a Southeast Asian market or make your own by toasting dried chilies, garlic, ginger, and lemongrass together.
  • Frying the tofu in a hot skillet until the edges are almost caramelized makes it savory and texturally interesting rather than just soft—this one detail makes people ask if you're secretly a professional cook.
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