Zesty Malaysian Curry Laksa Recipe – Spice Up Your Day

Steaming hot bowls of malaysian curry laksa beckon with their vibrant, aromatic allure, promising a culinary adventure that dances across your taste buds.

Fragrant spices and rich coconut broth swirl together in a mesmerizing symphony of flavors.

Slurp-worthy noodles nestle beneath tender proteins, creating a complex yet comforting dish that speaks to Malaysia’s incredible food heritage.

Each spoonful carries the warmth of traditional cooking techniques passed down through generations.

The recipe balances heat, creaminess, and depth in a way that turns an ordinary meal into an extraordinary experience.

Multiple layers of ingredients harmonize to create something truly magical on your plate.

This laksa will transport you straight to the bustling street markets of Penang, where every bite tells a delicious story.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Calories: 563 kcal

Servings: 5

Malaysian Curry Laksa Ingredients to Gather First

• Mint Leaves: Adds a cool, refreshing burst of herbal brightness to cut through the rich curry broth.
• Lime Wedges: Provides a zesty, tangy accent that balances and lifts the deep flavors of the laksa.
• Crispy Shallots: Delivers a delightful crunch and nutty, caramelized flavor that enhances the overall texture.

• Eggs: Soft or hard-boiled eggs add creamy protein and a luxurious element to the laksa, creating a satisfying and hearty dish.

• Shrimp Chili Oil: Intensifies the laksa's complexity with a fiery kick, introducing deep umami and warming heat that elevates the entire bowl.

Tools That Help You Simmer a Bowl of Laksa Easily

• Large saucepan: Perfect for poaching chicken and prawns, and making the rich laksa broth.
• Cutting board: Essential for preparing ingredients and shredding chicken.
• Sharp knife: Needed for slicing chicken, eggs, and preparing garnishes.
• Colander or strainer: Useful for draining noodles and bean sprouts.
• Serving bowls: Large enough to hold noodles, protein, and hot broth.
• Measuring cups: Helps ensure accurate liquid measurements for the broth.
• Tongs or slotted spoon: Great for removing chicken and prawns from poaching liquid.
• Small bowls: For arranging garnishes like crispy shallots and lime wedges.

How to Build Flavorful Nyonya Curry Laksa

• Chicken Preparation

Gently season chicken thighs with salt and let them rest at room temperature to absorb flavors.

• Poaching Magic

Simmer chicken in a fragrant broth with lemongrass, creating tender meat and rich liquid. Remove chicken, cool, and shred into delicate strips.

• Seafood Touch

Quickly poach prawns in the same aromatic liquid, creating additional depth of flavor.

• Laksa Base

Transform the poaching liquid into a creamy broth by adding laksa paste, coconut milk, and seasonings. Allow flavors to meld and develop.

• Noodle Foundation

Soften rice vermicelli, bean sprouts, and yellow noodles in boiling water. Drain and distribute evenly in serving bowls.

• Protein and Herb Layer

Artfully arrange shredded chicken, poached prawns, fresh mint leaves, and soft-boiled eggs over the noodles.

• Broth Finale

Pour hot, strained laksa broth over the assembled ingredients, ensuring every element is bathed in flavor.

• Garnish Celebration

Finish with bean curd puffs, zesty lime wedges, spicy shrimp chili oil, and crispy shallots for a burst of texture and taste.

Spice Tips and Toppings That Really Shine

• Salt the chicken thighs in advance to enhance flavor and tenderize the meat, making each bite more succulent and delicious.
• Replace rice vermicelli with egg noodles or wheat noodles for a different texture and authentic Malaysian street food experience.
• Adjust laksa paste quantity or add sambal chili sauce to personalize the heat intensity according to your taste preference – mild, medium, or fiery hot.
• Experiment with alternative proteins like tofu, fish, or mixed seafood instead of chicken and prawns to create a unique laksa version that suits your dietary needs.
• Transform the recipe by using vegetable stock, adding extra vegetables like eggplant or mushrooms, and replacing meat with firm tofu or tempeh for a plant-based laksa that doesn't compromise on rich, complex flavors.

Serve Laksa Steaming with Other Foods

• Flavor Fusion Feast: Layer your laksa bowl with a variety of textures and garnishes to create a stunning culinary experience.
• Spice Level Adventure: Customize heat intensity by adding extra shrimp chili oil or fresh sliced chilies for those who love bold flavors.
• Family-Style Sharing: Prepare ingredients separately and let diners assemble their own laksa bowls, creating an interactive and fun dining moment.
• Vegetarian Twist: Substitute chicken and prawns with tofu, tempeh, or mixed vegetables while keeping the rich, aromatic laksa broth for a plant-based version.

How to Store Malaysian Curry Laksa

• Quick Batch Preparation: Laksa components can be prepared ahead of time. Cook chicken, shred, and refrigerate in sealed containers for up to 3 days. Prepare broth base and store separately in airtight containers, keeping ingredients fresh and ready for quick assembly.
• Refrigeration Strategy: Store unassembled ingredients individually. Keep poached proteins, broth, and noodles in separate containers. Refrigerate for maximum 2-3 days, maintaining ingredient integrity and preventing soggy textures.
• Freezer-Friendly Options: Laksa broth freezes exceptionally well. Package in freezer-safe containers, removing air to prevent freezer burn. Broth can be frozen for up to 4 weeks. Thaw overnight in refrigerator and reheat gently before serving.
• Portion Control Technique: Divide uncooked ingredients into individual serving portions. Use small containers or zip-lock bags for easy morning meal prep. Label with date and contents, ensuring organized and efficient meal planning for busy weeks.

Creamy Malaysian Curry Laksa Recipe

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4.5 from 18 reviews

• Total Time: 1 hour
• Yield: 5 1x

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Description

Spicy Malaysian curry laksa brings together complex flavors from Southeast Asian culinary traditions. Rich coconut broth with tender noodles and succulent proteins will transport diners directly to Malaysia’s bustling street markets.

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Ingredients

Scale 1x2x3x

• 8 oz shelled raw tiger prawns
• 2 boneless chicken thighs, skin on
• 1 (14-oz) pack fresh Asian yellow noodles
• 4 oz dried rice vermicelli
• 6 pieces bean curd puff, cut in half
• 2 oz bean sprouts
• 1 cup coconut milk
• 1 ½ cups water
• ½ lemongrass stalk, bashed
• 2 medium free-range eggs, soft- or hard-boiled, peeled, and halved
• 1 tbsp chicken stock powder
• 1 tbsp salt, plus extra to taste
• ¼ tsp salt
• 1 bunch mint leaves
• 4 lime wedges
• 4 tsp shrimp chili oil
• Crispy shallots, to serve

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Instructions

1. Preparation: Salt the chicken thighs and let rest at room temperature for flavor enhancement, allowing seasoning to penetrate the meat.
2. Poaching: Submerge chicken in water with lemongrass, salt, and gently simmer until fully cooked, creating a fragrant cooking liquid. Remove chicken, cool, and delicately shred using two forks.
3. Broth Development: Replenish poaching liquid, blend in laksa paste, coconut milk, and chicken stock powder. Simmer for 5 minutes, continually adjusting seasoning to achieve a harmonious flavor profile.
4. Noodle Preparation: Simultaneously cook rice vermicelli, bean sprouts, and yellow wheat noodles in boiling water. Drain thoroughly and distribute evenly across serving bowls.
5. Assembly: Layer shredded chicken, prawns, mint leaves, and soft-boiled eggs over prepared noodles. Strain broth to ensure silky smoothness and pour steaming hot liquid over ingredients.
6. Finishing Touches: Adorn each serving with crispy bean curd puffs, lime wedges, shrimp chili oil, and golden crisp shallots to elevate texture and visual appeal of the laksa.

Notes

• Optimize Chicken Flavor: Salt massage helps penetrate seasoning deeply into meat, ensuring maximum taste absorption before cooking.
• Manage Poaching Technique: Gentle simmering prevents tough chicken texture, maintaining tenderness and preserving delicate protein structure.
• Control Broth Consistency: Straining laksa guarantees silky smooth liquid, removing potential impurities and creating refined dining experience.
• Balance Ingredient Timing: Sequential noodle cooking prevents overcooking, preserving ideal texture for rice vermicelli, bean sprouts, and wheat noodles.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Boiling
• Cuisine: Malaysian

Nutrition

• Serving Size: 5
• Calories: 563
• Sugar: 2 g
• Sodium: 1835 mg
• Fat: 32 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 49 g
• Fiber: 2 g
• Protein: 24 g
• Cholesterol: 216 mg