How To Make Malaysian Curry Laksa
A spicy coconut-based noodle soup with a flavorful curry broth and assorted toppings.
Serves:
Ingredients
- 400g of vermicelli noodles
- 1 can of coconut milk
- 6 cups of chicken or vegetable broth
- 2 tbsp of curry powder
- 1 tbsp of chili paste
- 2 cloves of garlic, minced
- 1 thumb-sized ginger, minced
- 1 tbsp of fish sauce
- 2 tbsp of brown sugar
- 1 lime, juiced
- 1 cup of bean sprouts
- 1 cup of tofu, cubed
- 1 cup of shrimp, peeled and deveined
- 1/2 cup of cilantro, chopped
- 2 stalks of green onions, sliced
- 1 red chili, sliced
Instructions
-
Cook the vermicelli noodles according to package instructions. Drain and set aside.
-
In a large pot, heat up the curry powder and chili paste for 1-2 minutes until fragrant.
-
Add in minced garlic and ginger, sauté for another minute.
-
Pour in coconut milk, broth, fish sauce, brown sugar, and lime juice. Bring it to a boil.
-
Add in shrimp and tofu, let it cook for 5-7 minutes until shrimp is fully cooked.
-
Divide the prepared vermicelli noodles into 4 bowls.
-
Pour the curry broth over each bowl of noodles.
-
Top it off with bean sprouts, cilantro, green onions, and sliced red chili.
Nutrition
- Calories : 463kcal
- Total Fat : 20g
- Saturated Fat : 15g
- Cholesterol : 102mg
- Sodium : 1338mg
- Total Carbohydrates : 47g
- Dietary Fiber : 2g
- Sugar : 13g
- Protein : 24g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
