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Creamy Malaysian Laksa Curry Noodle Soup Recipe Easy and Authentic

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A quick and easy creamy Malaysian Laksa curry noodle soup with a perfect balance of spicy, sweet, and savory flavors wrapped in a luscious coconut milk broth. Ideal for cozy dinners and packed with authentic homemade spice paste.

Ingredients

Scale
  • 3 shallots, roughly chopped
  • 4 cloves garlic, peeled
  • 2 red bird’s eye chilies (adjust to taste)
  • 1 stalk lemongrass (white part only), sliced thin
  • 1-inch piece fresh ginger, peeled and chopped
  • 1-inch piece fresh turmeric or 1 tsp ground turmeric
  • 2 tbsp dried shrimp (optional)
  • 1 tsp coriander seeds, toasted
  • 1/2 tsp cumin seeds, toasted
  • 2 tbsp vegetable oil
  • 4 cups (1 liter) chicken or vegetable broth
  • 1 can (400 ml / 13.5 fl oz) coconut milk
  • 1 tbsp tamarind paste
  • 1 tbsp fish sauce (or soy sauce for vegetarian option)
  • 1 tsp sugar (palm sugar if available)
  • 200 g (7 oz) rice vermicelli noodles
  • 200 g (7 oz) cooked shrimp or shredded chicken (optional)
  • Bean sprouts, rinsed
  • Fresh cilantro and Thai basil leaves
  • 1 lime, cut into wedges
  • Sliced red chilies (optional)
  • Hard-boiled eggs (optional, halved)

Instructions

  1. Toast coriander and cumin seeds in a dry pan over medium heat for 1-2 minutes until fragrant. Let cool, then grind coarsely using a mortar and pestle or spice grinder.
  2. In a food processor, combine toasted seeds with shallots, garlic, chilies, lemongrass, ginger, turmeric, and dried shrimp. Pulse until a smooth paste forms, scraping down sides as needed (about 5 minutes).
  3. Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add the spice paste and sauté for 4-5 minutes, stirring frequently, until fragrant and oil separates from the paste.
  4. Pour in chicken or vegetable broth, coconut milk, tamarind paste, fish sauce, and sugar. Stir well to combine. Bring to a gentle simmer and cook uncovered for 15-20 minutes, stirring occasionally until broth thickens slightly and becomes aromatic.
  5. While broth simmers, soak or boil rice vermicelli noodles according to package instructions (3-5 minutes). Drain and rinse under cold water to stop cooking.
  6. Prepare shrimp or shredded chicken, rinse bean sprouts, and halve hard-boiled eggs if using.
  7. Divide noodles into serving bowls. Ladle hot laksa broth over noodles. Top with cooked shrimp or chicken, bean sprouts, fresh cilantro, Thai basil, sliced red chilies, and egg halves.
  8. Serve with lime wedges on the side for squeezing. Let guests adjust flavor with extra fish sauce, chili, or lime juice as desired.
  9. If broth is too thick, add a splash of hot water or broth to loosen before serving.

Notes

Use only the tender white part of lemongrass. Toast coriander and cumin seeds for best aroma. Adjust bird’s eye chilies to control heat. Simmer gently to prevent coconut milk from curdling. Cook noodles just before serving to avoid mushiness. Spice paste can be made ahead and stored refrigerated or frozen. For vegan version, omit dried shrimp and fish sauce, use soy sauce and vegetable broth. If broth thickens too much, add hot water or broth to loosen. Leftovers keep well refrigerated for up to 3 days; reheat gently.

Nutrition

Keywords: Malaysian laksa, curry noodle soup, creamy laksa, easy laksa recipe, authentic Malaysian soup, coconut milk soup, spicy noodle soup

Find it online: https://tomyumy.com/creamy-malaysian-laksa-curry-noodle-soup-recipe-easy-and-authentic/