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    El Mundo Eats » Curry

    Published: Feb 25, 2021 · Updated: Mar 9, 2023 by Bea & Marco · This post may contain affiliate links · 16 Comments

    Quick Malaysian Red Curry Laksa (20 Minutes)

    Jump to Recipe

    If you're into Asian meals then you should really make this quick Malaysian red curry laksa recipe that will only take 20 minutes to cook. Yep.

    I know Asian meals could be daunting to make as most of them take lots of time and use ingredients that are very difficult to find if you're not living in an Asian country.

    But fear not, that's why I'm here. To make your Asian-food-loving experience easier.

    View from top of quick red curry laksa in a bowl with condiments on the side
    Jump to:
    • What Is Curry Laksa?
    • Why This Recipe?
    • Recipe Highlights
    • Lets Talk Ingredients
    • More Quick Asian Recipes
    • Recipe Video
    • 📖 Recipe
    • 💬 Comments

    What Is Curry Laksa?

    A bowl of quick red curry laksa with a pot at the back and condiments on the side

    Curry laksa is a very famous dish in Malaysia and its neighbouring countries like Singapore, Indonesia and Brunei.

    It's a spicy curry-based broth with a wonderful hint of sweet and sour. It's served with some noodles, chicken, and shrimp and with condiments such as fried tofu, boiled egg, bean sprouts, sambal and coriander leaves.

    The difference between curry laksa and curry noodles is that curry laksa broth has a very significant flavour of lemongrass and/or ginger torch.

    There's another type of laksa that's totally different from curry laksa, which is called asam laksa. It's a fish-based broth that has a wonderful tamarind flavor.

    Why This Recipe?

    Close up of quick red curry laksa in a bowl

    The traditional way of making curry laksa is quite laborious and takes a lot of time. It also takes ingredients that are not so easy to find like a ginger torch, amongst many others.

    My quick recipe takes a shortcut to both the labour and ingredients (yay!) but still preserves the essence of the wonderful flavours that you look for in a curry laksa.

    Recipe Highlights

    Spooning quick red curry laksa

    Texture and flavour - Spicy creamy curry broth with hints of sweet and sour, serve together with noodles, chicken and shrimps, with optional condiments of fried tofu, sambal and boiled egg

    Size - 4 people

    Level - super easy and fast

    Occasion - anytime, whenever you want to impress somebody with a home cooked Asian meal

    Lets Talk Ingredients

    Ingredients to make quick malaysian red curry laksa

    The ingredients above include all the condiments, which are optional, so don't freak out.

    Red curry paste - this is what's going to make our life easier, instead of making our own curry laksa paste. Red curry paste has similar ingredients and flavours as curry laksa but needs a bit of tweaking to achieve the curry laksa essence. I use a very strong paste. If you're using a mild one, add more to your liking. The broth should have quite a strong taste to it.

    Chili powder - optional, I like spiceeeeh!

    Seafood stock - less sodium is better. You can easily use chicken stock of bouillon, no problem at all.

    Noodles - Any type of noodles will work, including spaghetti and udon.

    Lime - Any acidic item would work such as lemon, tamarind or vinegar.

    Condiments for quick red curry laksa

    Condiments : Tofu, sambal, coriander leaves and eggs are optional, although they do make all the flavours complete.
    I make my own Malaysian style sambal and I also made an easier and less spicy version of it in my eggs in sweet and spicy sambal (for you who want to enjoy sambal without killing yourself with the spiciness). You can also use sambal oelek instead.

    Make It Vegetarian: Use vegan red curry paste, and veggie broth and use tofu in the broth.

    More Quick Asian Recipes

    • 30 minutes chicken ramen
    • Stir fry glass noodles with veggies
    • Kimchi fried rice
    • Stir fry shrimps with turmeric
    • Steamed fish with with ginger and soy sauce

    Recipe Video

    📖 Recipe

    Quick Malaysian red curry laksa

    Red Curry Laksa Noodle Soup

    A quicker and easier version of the delicious Malaysia red curry laksa. Only takes 20 minutes to cook and uses easier-to-find ingredients. Although this is a quick version but it is still preserving the wonderful essence of curry laksa flavours. Yum!
    Author: Bea & Marco
    4.9 from 8 votes
    Print Pin Rate
    Servings: 4 people
    Prep Time10 mins
    Cook Time20 mins

    Ingredients  

    The Broth

    • 4 lemongrass , bruised and cut into 1 inch (2.5 cm) length
    • 4 garlic cloves , grated
    • 2 thumb sized ginger , grated
    • ⅓ cup Thai red curry paste (90 gr)
    • 1 teaspoon cayenne pepper powder (optional)
    • ⅓ cup water (80 ml)
    • 3 cup less sodium fish/seafood/chicken stock (750 ml)
    • 1 chicken breast , thinly sliced
    • 12 shrimps , peeled
    • 3 tablespoon coconut sugar
    • juice of 1 lime
    • 1 cup coconut milk (250 ml)

    The Noodles & Condiments

    • 2 oz dry rice vermicelli noodles (60 gr) cooked according to packet instructions
    • 5 oz dry egg noodles (140 gr) cooked according to packet instructions
    • some firm tofu
    • 2 eggs
    • some coriander leaves
    • some sambal , recipe link above
    Prevent your screen from going dark

    Instructions

    The Broth

    • Heat some oil in a pot on medium heat. Add in lemongrass, garlic and ginger. Cook until garlic and ginger turn golden brown.
    • Add in red curry paste, cayenne pepper powder and water. Mix well and continue cooking for 1 minute. Then add in fish stock and chicken. Stir and leave to simmer for 10 minutes.
    • Finally add in shrimps, coconut milk, sugar, lime juice and stir everything together. Turn the heat off when the shrimps are fully cooked.

    The Condiments (Optional)

    • While the broth is cooking, prepare the condiments. Shallow fry tofu, slice and set aside. Make 6 ½ minutes eggs, peel and set aside. Cook noodles according to package instructions, set aside.

    How To Serve

    • Place some cooked noodles in a bowl. Ladle in some broth (discard the lemongrass pieces) together with chicken pieces and shrimps. Place half an egg, some sliced fried tofu, coriander leaves, sambal and lime wedges. Serve hot, enjoy!

    Notes

    Note: add some fish sauce to the broth if in need of salt.

    Nutrition Facts

    Calories: 467.5kcal, Carbohydrates: 41.4g, Protein: 30.6g, Fat: 20.9g, Saturated Fat: 13.8g, Cholesterol: 166.3mg, Sodium: 304.5mg, Potassium: 688.4mg, Fiber: 2.1g, Sugar: 8.7g, Calcium: 122.2mg, Iron: 5.2mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    Originally published on Feb 14, 2019. Updated with improved text, recipe and pictures on Feb 24, 2021.

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    Reader Interactions

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    1. Brett says

      August 10, 2022 at 1:07 pm

      Hi Guys,
      Made this tonight for my Filipino family - I'm an Aussie expat here in The Philippines. They loved it! Had to substitute a couple of things; calamansi for limes, Filipino basil for coriander but it turned out great. That's what I love about laksa, once you've got the base, you can just follow your nose 🙂

      Reply
      • Bea says

        August 11, 2022 at 4:41 pm

        Hi Brett! Happy to know the laksa was a success 👍! We expats do have the skills of substituting ingredients when it comes to cooking 🙌, eh? You're right, just go with your instincts. Thanks for your feedback!

        Reply
    2. Nathan says

      October 27, 2020 at 6:47 pm

      5 stars
      Very easy to follow recipe. We've really enjoyed it, thank you!!

      Reply
      • Bea says

        October 28, 2020 at 6:53 pm

        Thanks for letting me know Nathan! I'm happy to know you like it 🙂

        Reply
    3. Bec W says

      May 18, 2020 at 10:53 am

      I made this, but vegetarian so no meat products. I used a paste that is vegetarian, and used a dark mushroom soy with vegetable stock instead of fish stock.

      Its still as good as I remember from laksas I used to eat over 6 years ago! Love it.

      Reply
      • Bea says

        May 20, 2020 at 9:33 am

        Yeay! I'm happy to hear that, thanks Bec!

        Reply
    4. Nancy K says

      May 06, 2019 at 8:48 pm

      5 stars
      OMG I can't believe how easy this is!!!
      THANK YOU for sharing!

      Reply
      • Bea says

        May 07, 2019 at 9:41 am

        Yes, it's super easy right? Thank you so much Nancy!

        Reply
    5. paul says

      March 31, 2019 at 10:10 am

      5 stars
      made it. absolutely loved it. thank you.

      Reply
      • Bea says

        April 03, 2019 at 10:08 am

        Thank you Paul!

        Reply
    6. Reid says

      March 13, 2019 at 8:30 am

      5 stars
      I made this again for the second time and it was delicious. Everybody loved it. Thanks.

      Reply
      • Bea says

        March 13, 2019 at 7:02 pm

        That's awesome Reid. Thank you so much! 😀

        Reply
    7. John says

      March 13, 2019 at 4:52 am

      4 stars
      Made this today. Loved it, but was I supposed to cook lemongrass long enough that it broke down and eat it, or do you eat around it?

      Reply
      • Bea says

        March 13, 2019 at 7:01 pm

        That's great, I'm happy to hear that you loved it. Lemongrass when used whole/bruised like this is just to infuse its flavour into a meal, not to be eaten. When very thinly sliced and toss with salad for example, then yes. Hope it helps. Thank you for the feedback John!

        Reply
    8. Kim says

      February 22, 2019 at 12:16 am

      5 stars
      I made this tonight for dinner and it was delicious! I toned down the cayenne for my 2 and 5 year old but it was still great.

      Reply
      • Bea says

        February 22, 2019 at 8:01 am

        That's great! And to know even your little ones had it, that's just awesome. Thanks for the love Kim!

        Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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