Malaysian Laksa Curry Bowl (Printer View)

A vibrant coconut curry broth with tofu, fresh veggies, and bold Malaysian spices, bringing layered flavors.

# Components:

→ Broth

01 - 2 tablespoons vegetable oil
02 - 1 large onion, chopped
03 - 3 cloves garlic, minced
04 - 2 tablespoons ginger, minced
05 - 2 stalks lemongrass, white parts only, finely sliced
06 - 3 tablespoons laksa paste (ensure vegan if required)
07 - 13.5 fl oz can (400 ml) coconut milk
08 - 3 cups (24 fl oz) vegetable broth
09 - 1 tablespoon soy sauce
10 - 1 teaspoon sugar
11 - Salt, to taste

→ Noodles & Toppings

12 - 10.5 oz (300 g) rice noodles (thick or vermicelli), soaked or cooked per package instructions
13 - 7 oz (200 g) firm tofu, cut into cubes
14 - 1 cup bean sprouts
15 - 1 medium carrot, julienned
16 - 1 red bell pepper, thinly sliced
17 - 3.5 oz (100 g) snow peas, trimmed
18 - 2 spring onions, sliced
19 - Fresh cilantro, for garnish
20 - 1 lime, cut into wedges
21 - Red chili slices, optional

# Method:

01 - Heat vegetable oil in a large pot over medium heat. Add chopped onion, minced garlic, minced ginger, and sliced lemongrass. Sauté until fragrant and onions soften, approximately 3 to 4 minutes.
02 - Stir in laksa paste and cook for 2 minutes, allowing the spices to release their aroma.
03 - Pour in the coconut milk and vegetable broth, stirring thoroughly to combine. Bring the mixture to a simmer.
04 - Add soy sauce, sugar, and salt to taste. Allow the broth to simmer uncovered for 10 minutes to develop flavors.
05 - While broth simmers, cook or soak rice noodles according to package instructions. Drain and set aside.
06 - In a nonstick skillet, lightly fry tofu cubes until golden on all sides. Remove and keep warm.
07 - Add julienned carrot, sliced red bell pepper, and trimmed snow peas to the simmering broth. Cook for 3 to 4 minutes until vegetables are tender but crisp.
08 - Divide the cooked noodles evenly among serving bowls. Ladle hot curry broth and vegetables over the noodles. Top with fried tofu, bean sprouts, sliced spring onions, fresh cilantro, and optional chili slices. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • It tastes like you've been cooking all day, but comes together faster than you'd expect—magic in a pot.
  • The broth is creamy and complex without being heavy, balancing spice with coconut sweetness in a way that feels both comforting and exciting.
  • It's endlessly customizable; you can swap vegetables or add eggs without losing the soul of the dish.
02 -
  • Don't skip frying the tofu—those golden, crispy edges are what make it taste like something special, not just protein filler.
  • Taste the broth before serving and adjust: if it needs more spice, add chili; if it's too spicy, a touch more coconut milk softens it; if it tastes flat, lime juice or soy sauce usually fixes it.
  • Rice noodles can go mushy if they sit in hot broth too long, so if you're not serving immediately, keep them separate and add them to individual bowls just before serving.
03 -
  • Toast your lemongrass slightly before adding it to release even more of its fragrant oils—the difference is subtle but real.
  • If you accidentally make the broth too spicy, never panic; a generous glug of coconut milk calms it down faster than you'd expect.
  • Fried shallots, crispy fried onions, or even toasted cashews add a textural element that elevates the entire bowl.
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