Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. It’s a popular dish in Southeast Asian, particularly Malaysia, Singapore, and Indonesia, sold in hawker markets and sometimes prepared at home for special occasions. There are a lot of ingredients in this dish, but don’t let that intimidate you. It’s absolutely worth the effort. I’ve broken down the recipe into 3 steps to make it easier: The Paste, the Broth, and Assembly. You can make the paste and stock ahead of time, then easily prep the meal for serving later. This version is more of a Malaysian curry laksa, a spicy coconut noodle soup, emphasizing the richness of coconut milk and all the wonderful spices. Let’s talk about how to make laksa, shall we? Then, simmer it over medium-low heat in a pan for 20 minutes, or until it deepens to a rich red color. This develops the overall flavor of your final laksa. This makes about 2 cups laksa paste, good for a recipe serving 8 bowls of laksa soup. If using a store bought laksa paste, use 2 cups, or 14-16 ounces. Some recipes call for using only 1 jar (7 ounces), but I love the additional flavor.
FOR THE LASKA BROTH Chicken Stock. Coconut Milk. Palm Sugar. Or use brown sugar. Tamarind Paste. Laksa Leaves. Or use a mix of fresh mint leaves and cilantro. Lemongrass. FOR LAKSA SERVING/ASSEMBLY Firm White Fish. Or you can use boneless chicken thigh or breast, or shredded chicken. Shrimp. Limes. Fish Sauce. Rice Noodles. Or you can use egg noodles. Soft Boiled Eggs. Optional, for serving. I love them. Toppings/Garnishes. Chopped laksa leaves or cilantro, chopped mint, green onions, bean sprouts, crispy shallots, fried tofu puffs, chili flakes, lime wedges, sriracha
Season with salt and pepper, then simmer on very low for 30 minutes to let the flavors develop. To serve the laksa, add your laksa noodles to your serving bowls, then spoon the broth and seafood over the top. Garnish with soft boiled eggs (if desired) and all your favorite toppings. Boom! Done! Your coconut curry laksa is ready to serve. There are quite a few ingredients, but it’s definitely worth the effort! You can also freeze it for 2-3 months. That’s it, my friends. I hope you enjoy this laksa recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
Sambal Shiok: The Malaysian Cookbook, by Mandy Yin (affiliate link, my friends!) Fire Islands: Recipes from Indonesia, by Eleanor Ford (affiliate link, my friends!) Also, check out my cookbook! The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
Recommended Ingredients
Laksa Paste. You can use this product if you prefer to save time instead of making laksa paste from scratch.
