Malaysian Laksa Curry Bowl (Print)

A vibrant coconut curry broth with tofu, fresh veggies, and fragrant Malaysian spices in a comforting bowl.

# 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), thinly sliced
06 - 3 tablespoons laksa paste (ensure vegan if required)
07 - 13.5 fluid ounces (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 ounces rice noodles (thick or vermicelli), soaked or cooked per package instructions
13 - 7 ounces 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 ounces 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 onion, garlic, ginger, and lemongrass; sauté until fragrant and onion softens, about 3 to 4 minutes.
02 - Stir in laksa paste and cook for 2 minutes until aromatic.
03 - Pour in coconut milk and vegetable broth. Bring to a simmer, stirring to combine thoroughly.
04 - Add soy sauce, sugar, and salt. Simmer uncovered for 10 minutes to develop flavors.
05 - Meanwhile, cook or soak rice noodles as per package directions. Drain and set aside.
06 - In a nonstick skillet, lightly fry tofu cubes until golden on all sides.
07 - Add carrot, bell pepper, and snow peas to the broth. Simmer for 3 to 4 minutes until just tender.
08 - Divide noodles among bowls. Ladle hot curry broth and vegetables over noodles. Top with fried tofu, bean sprouts, spring onions, cilantro, and optional chili slices. Serve with lime wedges.

# Expert Advice:

01 -
  • It's a complete meal in one bowl—creamy, spicy, fresh, and deeply satisfying without feeling heavy.
  • The broth freezes beautifully, so you can have that Malaysian restaurant experience at home any weeknight.
  • Every bite has texture and surprise: crispy tofu, tender vegetables, the snap of bean sprouts, and that lime brightness that changes everything.
02 -
  • Don't skip the 10-minute simmer of the broth after combining everything—that's when the flavors actually marry together instead of just sitting side by side.
  • Press your tofu between paper towels before frying it; the drier it is, the crispier it gets, and that texture contrast is what makes the dish special.
  • Always add the lime and cilantro right before serving, not before—they brighten the bowl immediately and lose their impact if they sit in the hot broth.
03 -
  • If your laksa paste is quite spicy, you can temper the heat by adding a splash more coconut milk or a pinch of sugar—taste as you go and adjust to what makes you happy.
  • Buying pre-minced ginger and garlic won't ruin this, but fresh minced tastes noticeably better and takes about 2 minutes more; it's worth it when you're looking at 45 minutes total.
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