Malaysian Laksa Curry Soup No ratings yet.


Malaysian Recipe: Laksa

The Laksa is a national dish of Malaysia. There are different varieties and this is a simple vegetarian curry version. Rice Noodles in a spicy coconut milk curry soup and served with herbs and beansprouts. A very flavorful and tasty complete meal. For the paste use the large Asian chili that are often found in Malaysian and Indonesian cooking. They are not too hot and have a great taste. If you cant find all the ingredients for the paste, you can also buy already prepared ones.

Preperation: 30 minutes
Servings:  2-3
Cooking: 20 minutes
Category: Vegetarian
Total: 50 minutes
Cuisine: Malaysian


  • 200 g Rice Noodles (prepared)
  • 200 g Tofu diced
  • 3 cups Beansprouts
  • 1 cup Coriander
  • 1 cup Mint
  • 3 tbsp Lime Juice
  • 250 ml Coconut Milk
  • 3 tbsp Soy Sauce
  • 800 ml Stock (Mushroom)
  • 2 tbsp Oil
  • Paste

  • 1 Onion chopped
  • 1 tbsp Lemongrass chopped
  • 1 tbsp Turmeric Root (or 1/2 tsp Powder)
  • 1 tbsp Ginger chopped
  • 4 Cloves Garlic chopped
  • 1 handful Cashews (soaked for 30 min)
  • 1-2 dried Chili (soaked for 10 min)
  • 5 large Chili chopped


  1. Put Onion, Lemongrass, Turmeric, Ginger, Garlic, Cashews and Chili into a Blender and grind into a paste. For the large Chili use the big not so hot asian variety.
  2. Fry the Tofu and put aside. You can deep or shallow fry.
  3. Heat 2 tbsp Oil and fry the Paste for 4-5 minutes on a medium flame.
  4. Add Coconut Milk, Mushroom Stock and Soy Sauce, mix well and bring to boil.
  5. Add the Tofu and let it simmer for 2 minutes.
  6. Add the Lime Juice and and turn off the heat
  7. Mix Beansprouts, Coriander and Mint and serve with Soup and Noodles.

Date: 13. January 2016

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