If you're into Asian meals then you should make this quick Malaysian red curry laksa recipe that will only take 20 minutes to cook. 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 help you!
What Is Curry Laksa?
Curry laksa is a very famous dish in Malaysia and its neighboring 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 flavor of lemongrass and/or ginger torch.
There's another type of laksa that's different from curry laksa, which is called asam laksa. It's a fish-based broth that has a wonderful tamarind flavor.
Why This Recipe?
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 labor and ingredients (yay!) but still preserves the essence of the wonderful flavors that you look for in a curry laksa just like we preserve the essence of pho in our easy beef pho recipe. And you know what, it's also way cheaper to make at home, like my crispy Chinese spring rolls.
Texture and flavor - Spicy creamy curry broth with hints of sweet and sour served together with noodles, chicken, and shrimp, 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
The ingredients above include all the optional condiments, so don't freak out.
Red curry paste - this is what's going to make our life easier, instead of making our curry laksa paste. Red curry paste has similar ingredients and flavors 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: Tofu, sambal, coriander leaves, and eggs are optional, although they do make all the flavors 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 shrimp with turmeric
- Steamed fish with ginger and soy sauce
Red Curry Laksa Noodle Soup
- 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
- 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!
Originally published on Feb 14, 2019. Updated with improved text, recipe and pictures on Feb 24, 2021.