Spicy & Aromatic Malaysian Curry Laksa Recipe for Beginners

Malaysian curry laksa represents a vibrant culinary adventure where complex flavors collide in a single, steaming bowl.

This legendary noodle soup captures the heart of malaysian street food culture with its intricate spice profile and creamy texture.

Fragrant herbs and robust spices dance together, creating a symphony of taste that tingles your senses.

Coconut milk redefines the broth into a silky canvas, painting each ingredient with luxurious warmth.

Tender proteins and fresh vegetables nestle within the golden liquid, promising an explosion of authentic southeast asian cuisine.

The harmonious blend of ingredients tells a story of generations of cooking traditions and cultural intersections.

Prepare to be transported by this soul-warming dish that delivers comfort and excitement in equal measure.

Malaysian Curry Laksa (Kari Laksa Nyonya): A Spicy Soup

• Savor Layered Flavor Complexity: This Malaysian curry laksa delivers an incredible depth of taste by carefully building flavors through poaching proteins in aromatic liquid, using laksa paste, and combining multiple ingredients that create a rich, multi-dimensional broth.
• Master Quick Gourmet Technique: The recipe demonstrates professional cooking methods like strategic poaching, which keeps chicken tender and infuses broth with subtle lemongrass essence, allowing home cooks to achieve restaurant-quality results in under 45 minutes.
• Enjoy Textural Harmony: Each bowl provides a delightful contrast between silky noodles, tender proteins, crunchy bean sprouts, soft eggs, and crispy shallots, creating an exciting sensory experience with every single bite.
• Celebrate Cultural Comfort: This Nyonya-style laksa represents a beautiful culinary tradition, offering a warming, nourishing meal that connects diners to Malaysian street food heritage through its authentic preparation and vibrant ingredients.

Essential Ingredients for Malaysian Curry Laksa (Kari Laksa Nyonya)

• Chicken Thighs: Tender and flavorful meat that forms the base protein for the laksa. Best when fresh and preferably bone-in for extra flavor.
• Prawns: Sweet and succulent seafood that adds richness to the dish. Look for fresh, plump prawns with a bright color.
• Eggs: Adds creamy texture and protein to the laksa. Choose fresh, large eggs for best results.

• Rice Vermicelli, Yellow Noodles: Soft and slippery noodles that soak up the delicious laksa broth. Choose fresh noodles for the best texture.
• Bean Sprouts: Crisp and refreshing vegetable that provides a light crunch. Select fresh, crunchy sprouts.

• Lemongrass: Aromatic herb that infuses a citrusy, herbal note into the broth. Fresh stalks are more fragrant.
• Laksa Paste: Concentrated spice blend that gives the laksa its signature flavor. Choose authentic Malaysian or homemade paste.
• Coconut Milk: Creamy base that adds richness and smoothness to the broth. Opt for full-fat, pure coconut milk.
• Chicken Stock Powder: Enhances the overall savory depth of the broth. Choose a high-quality, low-sodium brand.
• Mint Leaves: Fresh herb that adds a bright, cooling element to the dish.
• Bean Curd Puffs: Light, spongy tofu that absorbs the laksa broth beautifully.
• Lime Wedges: Adds a zesty, citrus note to the dish.

How to Make Malaysian Curry Laksa (Kari Laksa Nyonya)

Step 1: Prepare Chicken

Sprinkle salt over chicken thighs and let them rest at room temperature for 20 minutes to enhance flavor and tenderness.

Step 2: Poach Chicken

• Water
• Salt
• Lemongrass

Simmer gently for 15-20 minutes until chicken is fully cooked.

Step 3: Shred and Cook Seafood

Remove chicken, allow to cool, then shred into thin strips. Use the same poaching liquid to cook prawns for 2-3 minutes, then remove.

Step 4: Create Laksa Broth

• Poaching liquid (topped up to )
• Laksa paste
• Coconut milk
• Chicken stock powder
• Salt

Simmer for 5 minutes and adjust seasonings to taste.

Step 5: Prepare Noodles

• Rice vermicelli and bean sprouts for 5 minutes
• Yellow noodles for additional 3 minutes

Drain and divide among serving bowls.

Step 6: Arrange Toppings

• Shredded chicken
• Poached prawns
• Mint leaves
• Halved eggs

Step 7: Add Hot Broth

Strain laksa broth to ensure smoothness and pour steaming hot over noodles and toppings.

Step 8: Finish and Serve

• Bean curd puffs
• Lime wedges
• Shrimp chili oil
• Crispy shallots

Serve immediately and enjoy the rich, complex flavors of Malaysian Curry Laksa!

Tips for Perfect Malaysian Curry Laksa (Kari Laksa Nyonya)

• Maximize Flavor Infusion: Salt the chicken thighs early to enhance meat tenderness and allow seasoning to penetrate deeply.
• Perfect Poaching Technique: Use low, gentle heat when simmering chicken and prawns to keep proteins moist and prevent toughening.
• Broth Balance Mastery: Taste and adjust laksa broth seasoning gradually, adding salt or stock powder in small increments for harmonious flavor.
• Noodle Texture Trick: Precisely time noodle soaking to achieve ideal al dente consistency without becoming mushy or undercooked.
• Garnish with Intention: Layer toppings strategically to create textural contrast and visual appeal, ensuring each spoonful delivers complex Malaysian laksa experience.

Storing and Reheating Malaysian Curry Laksa (Kari Laksa Nyonya)

• Refrigerate Leftovers: Transfer laksa components separately into airtight containers. Keep noodles, proteins, and broth in different sealed containers to maintain freshness for 2-3 days. Separate storage prevents soggy noodles and preserves individual ingredient quality.
• Reheating Method: Warm broth gently in a saucepan over medium-low heat, stirring occasionally to prevent scorching. Microwave noodles and proteins for 30-45 seconds until heated through. Pour hot broth over reheated ingredients just before serving to recreate the original laksa's vibrant flavors and texture.
• Freezing Option: Freeze laksa broth in freezer-safe containers for up to one month. Thaw overnight in the refrigerator before reheating.

Pairing Malaysian Curry Laksa with Prawn Crackers

• Boost Umami Flavor: Pair the Malaysian Curry Laksa with a crisp, light Asian lager like Tiger Beer or Asahi, which cuts through the richness of the coconut milk and balances the spicy broth.
• Refresh the Palate: Serve with a cool cucumber salad dressed in rice vinegar and sesame oil to provide a refreshing contrast to the intense, spicy laksa flavors.
• Enhance Texture Contrast: Add a side of crispy roti canai or prawn crackers to give a delightful crunch that complements the soft noodles and tender chicken in the laksa.
• Complete the Meal: Finish with a traditional Malaysian dessert like pandan cake or cendol to round out the dining experience with a sweet, cooling end to the spicy main course.

Fun Variations of Malaysian Curry Laksa (Kari Laksa Nyonya)

• Seafood Symphony: Replace chicken with a medley of fresh fish, squid, and mussels for an oceanic laksa experience that celebrates maritime flavors.
• Vegetarian Haven: Swap proteins with tofu, tempeh, and roasted vegetables like eggplant and mushrooms, creating a hearty plant-based version that maintains authentic spice profiles.
• Spicy Southern Style: Increase chili content in laksa paste, add extra sambal belacan, and garnish with additional fresh chili slices for heat-seekers wanting a more intense flavor journey.
• Coconut Lighter: Use reduced-fat coconut milk and increase aromatic herbs like lemongrass and kaffir lime leaves, crafting a lighter yet equally rich laksa perfect for health-conscious food lovers.

Malaysian Curry Laksa Recipe

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4.9 from 8 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Spicy Malaysian Curry Laksa brings together rich coconut broth, tender noodles, and succulent seafood in a culinary symphony. Fragrant herbs and complex spices dance across your palate, delivering an authentic taste of Nyonya cuisine that transports you directly to Malaysia’s vibrant street markets.

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Ingredients

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Main Protein and Seafood:

• 2 boneless chicken thighs, skin on
• 8 ounces shelled raw tiger prawns

Soup Base and Seasoning:

• 1 ½ cups water
• ½ lemongrass stalk, bashed

Laksa Paste:

• 1 cup coconut milk
• 1 tablespoon chicken stock powder
• 1 tablespoon salt, plus extra to taste
• ¼ teaspoon salt

Tofu and Noodles:

• 6 pieces bean curd puff, cut in half
• 4 ounces dried rice vermicelli
• 1 (14-ounce) pack fresh Asian yellow noodles

Vegetables:

• 2 ounces bean sprouts

Herbs and Garnishes:

• 1 bunch mint leaves
• 2 medium free-range eggs, soft- or hard-boiled, peeled, and halved
• 4 lime wedges
• Crispy shallots, to serve

Condiments:

• 4 teaspoons shrimp chili oil

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Instructions

1. Massage chicken thighs with kosher salt and allow to rest at ambient temperature for 20 minutes to enhance flavor absorption.
2. Transfer chicken into a deep saucepan, combining with water (approximately ), kosher salt, and fragrant lemongrass stalks. Gently simmer for 15-20 minutes until chicken is thoroughly cooked.
3. Extract chicken from poaching liquid, cool completely, then meticulously shred into delicate strips using two forks.
4. Utilize the same aromatic poaching liquid, replenishing to , and incorporate laksa paste, creamy coconut milk, chicken stock powder, and additional seasoning. Simmer for 5 minutes, continuously tasting and adjusting flavor profile.
5. Immerse rice vermicelli and fresh bean sprouts in boiling water for 5 minutes. Add yellow wheat noodles during the final 3 minutes of cooking. Thoroughly drain and distribute evenly among serving vessels.
6. Artfully layer shredded chicken, succulent prawns, fresh mint leaves, and precisely halved soft-boiled eggs atop prepared noodle base.
7. Strain laksa broth to ensure silky smooth consistency, confirming temperature remains piping hot. Carefully cascade broth over noodled ingredients.
8. Garnish each serving with crispy bean curd puffs, zesty lime wedges, spicy shrimp chili oil, and golden crisp shallots for textural complexity and vibrant presentation.

Notes

• Quick chicken poaching infuses the broth with rich, aromatic lemongrass flavors that enhance the entire laksa experience.
• Carefully selecting fresh prawns and shredding tender chicken ensures each spoonful delivers maximum protein and texture.
• Layering noodles with vibrant herbs creates a colorful base that promises an explosion of Malaysian street food authenticity.
• Balanced laksa broth combines coconut milk and spicy paste, transforming simple ingredients into a complex, soul-warming dish.
• Garnishing with crispy shallots, lime wedges, and chili oil provides customizable heat and brightness that elevates the final presentation.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Boiling
• Cuisine: Malaysian

Nutrition

• Serving Size: 4
• Calories: 250 kcal
• Sugar: 1g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: <1g
• Protein: 12g
• Cholesterol: 370mg