Malaysian Laksa Curry Bowl (Print Version)

A vibrant bowl with coconut curry broth, tofu, noodles, and fresh vegetables, blending spicy and creamy notes.

# What You'll Need:

→ 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 (store-bought or homemade, ensure no shrimp or fish for vegan option)
07 - 13.5 fl oz (1 can) coconut milk
08 - 3 cups vegetable broth
09 - 1 tablespoon soy sauce
10 - 1 teaspoon sugar
11 - Salt, to taste

→ Noodles & Toppings

12 - 10.5 oz rice noodles (thick or vermicelli), soaked or cooked as per package instructions
13 - 7 oz 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 snow peas, trimmed
18 - 2 spring onions, sliced
19 - Fresh cilantro, for garnish
20 - 1 lime, cut into wedges
21 - Red chili slices, optional

# Directions:

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 are soft, about 3 to 4 minutes.
02 - Stir in laksa paste and cook for 2 minutes to release aroma.
03 - Add coconut milk and vegetable broth to the pot. Bring mixture to a gentle simmer while stirring to combine evenly.
04 - Add soy sauce, sugar, and salt to taste. Continue to simmer uncovered for 10 minutes to meld flavors.
05 - Meanwhile, cook or soak rice noodles according to package instructions. Drain thoroughly and set aside.
06 - Heat a nonstick skillet over medium heat and lightly fry tofu cubes until golden on all sides. Remove and set aside.
07 - Add julienned carrots, sliced red bell pepper, and trimmed snow peas to the simmering broth. Cook for 3 to 4 minutes until vegetables are tender-crisp.
08 - Divide prepared noodles into serving bowls. Ladle hot coconut curry broth with vegetables over noodles. Top each serving with fried tofu, bean sprouts, spring onions, fresh cilantro, and optional chili slices. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you spent all day on it.
  • The broth is rich and complex without being heavy, thanks to that perfect coconut-and-spice balance.
  • You can customize every bowl with toppings, so everyone gets exactly what they want.
02 -
  • Don't skip frying the tofu separately—boiling it in the broth makes it absorb too much liquid and lose its delicate texture.
  • The broth's depth comes from time and proper blooming of aromatics at the start; rushing those first few minutes shows in the final taste.
  • Assemble everything just before serving so the noodles don't become mushy and the fresh toppings stay bright and crisp.
03 -
  • Make the broth a day ahead and refrigerate it; the flavors actually improve overnight, and reheating takes just 10 minutes.
  • Keep a small bowl of sambal or chili oil on the side—a teaspoon stirred in at the end transforms the whole experience.
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