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Indonesian/Malaysian · Soups

Curry Laksa

Non-vegEasy

Diet: Non-veg · High-protein

Curry Laksa is a Indonesian/Malaysian dish. Laksa paste varies in heat and salt; taste before extra seasoning.

Prep
20 min
Cook
30 min
Total
50 min
Servings
4
Difficulty
Easy
Cuisine
Indonesian/Malaysian
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Curry Laksa. The photograph shows chicken curry noodle soup with egg and other garnishes; this recipe omits the egg topping.
The photograph shows chicken curry noodle soup with egg and other garnishes; this recipe omits the egg topping. Representative photograph of Curry Laksa. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Base

Soup

Noodles

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Base · About 3 min

  1. Fry 25 ml neutral oil, 80 g laksa paste over medium heat 3 minutes.

Soup · About 20 min

  1. Add 600 ml coconut milk, 900 ml chicken stock, 500 g chicken thighs, sliced, 200 g tofu puffs; simmer 20 minutes until chicken reaches 74°C / 165°F.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Serve · About 7 min

  1. Prepare 300 g rice noodles, 2000 ml boiling water per packet, then drain. Season broth with 25 ml fish sauce, 40 ml lime juice, 20 g coriander and pour over noodles.

Tips

  • Laksa paste varies in heat and salt; taste before extra seasoning.
  • Judge Curry Laksa by the texture and doneness signs in its steps. Your pan and heat affect how long Curry Laksa takes to cook.

Substitutions

  • In Curry Laksa, replace chicken and cook only until 63°C / 145°F with shrimp.

Storage

  • Get perishable Curry Laksa into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Curry Laksa within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Curry Laksa to 74°C / 165°F, stirring or turning it for even heating. When Curry Laksa is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Curry Laksa includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Curry Laksa becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Curry Laksa one day ahead. For Curry Laksa, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Curry Laksa on the day of serving.

FAQ

What matters most when making Curry Laksa?

Laksa paste varies in heat and salt; taste before extra seasoning.

What can I substitute in Curry Laksa?

In Curry Laksa, replace chicken and cook only until 63°C / 145°F with shrimp.

Can I prepare Curry Laksa ahead?

Prepare the measured ingredients for Curry Laksa one day ahead. For Curry Laksa, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Curry Laksa on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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