Malaysian Laksa Curry Dish (Printable Version)

A flavorful bowl featuring coconut broth, tofu, rice noodles, and fresh veggies with a spicy, creamy touch.

# Ingredient List:

→ 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 (store-bought or homemade)
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 (thick or vermicelli), soaked or cooked per package instructions
13 - 7 ounces firm tofu, cut into cubes
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

# Steps:

01 - Heat vegetable oil in a large pot over medium heat. Add chopped onion, minced garlic, ginger, and sliced lemongrass; sauté until fragrant and onions become soft, approximately 3 to 4 minutes.
02 - Stir in laksa paste and cook for 2 minutes until its aroma intensifies.
03 - Pour in coconut milk and vegetable broth. Bring mixture to a gentle simmer, stirring thoroughly to combine all ingredients.
04 - Add soy sauce, sugar, and salt to taste. Continue to simmer uncovered for 10 minutes to meld flavors.
05 - Cook or soak rice noodles according to package instructions. Drain well and set aside.
06 - In a nonstick skillet, lightly fry tofu cubes until golden brown on all sides. Remove and keep warm.
07 - Add carrot julienne, sliced bell pepper, and trimmed snow peas to the simmering broth. Cook for 3 to 4 minutes until vegetables soften but remain crisp.
08 - Divide noodles evenly into serving bowls. Ladle hot coconut curry broth and vegetables over noodles. Top with fried tofu, bean sprouts, sliced spring onions, fresh cilantro, and optional red chili slices. Serve immediately with lime wedges.

# Expert Advice:

01 -
  • The broth tastes restaurant-quality but comes together in your own kitchen without fancy equipment or obscure ingredients.
  • It's a one-pot meal that somehow feels fancy enough to serve to guests but casual enough for a weeknight craving.
  • You get to customize every vegetable and topping, making it endlessly adaptable to what's in your fridge.
02 -
  • Don't skimp on the aromatics phase—those first few minutes of sautéing onion, garlic, and ginger are what separate a good laksa from an unforgettable one.
  • Pressing your tofu lightly before frying helps it develop a golden crust that adds texture and flavor instead of absorbing broth and becoming mushy.
  • Taste and adjust seasoning at the very end; the flavors mellow slightly as it sits, so what seems perfectly spiced while cooking might need a touch more salt or heat once it's plated.
03 -
  • Make the broth ahead of time and reheat it gently when ready to serve; the flavors deepen overnight and it makes dinner faster when you're short on time.
  • If your laksa paste is store-bought and tastes a bit one-note, bloom it longer in the oil and add an extra squeeze of lime juice to the finished broth to brighten it up.
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