Malaysian Laksa (Coconut Curry Soup)

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Malaysian Laksa comes in many forms with each region having their own version.

It is likely a combination of both Chinese and Malay cuisine however it is also a staple in Indonesia and Singapore.

It is either a spicy curry style or a sour type usually from tamarind known as  sour asam.  This version was a coconut curry style that was delicious.  The soup with a coconut milk base along with chicken stock was flavored with lemongrass and kaffir lime leaves.

The curry paste was an instant type found in your local Asian market.  The soup had vermicelli noodles, shrimp, puffed tofu cakes, hard boiled egg along with pea sprouts and bean sprouts to garnish.

Laksa in any form is a delicious soup and found in many Southeast Asian countries. It can be served with some extra curry paste if more heat is desired.   A staple Malaysian dish  indeed. Enjoy!

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Malaysian Laksa (Coconut Curry Soup)

Malaysian Laksa comes in many varieties,  this one made with a coconut curry and Vermicelli noodles is a keeper. Enjoy!

Course Soup

Cuisine Malaysian

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4

Calories 512 kcal

Author International Cuisine

Ingredients

• For the stock
• 3 tablespoons oil
• 1/2 pack 120grams of Malaysian instant curry paste available in Asian Markets
• 2 cups chicken stock
• 2 cups water
• 2 stalks lemongrass white part only pounded
• 4 kaffir lime leaves
• 10 tofu puffs also available in Asian markets
• 1/2 cup evaporated milk
• 1/2 cup coconut milk
• salt to taste
• 1/2 lb vermicelli noodles
• 1 cup bean sprouts
• pea sprouts for garnish
• 12 cooked shrimp
• 2 hard boiled eggs sliced
• 8 tofu puffs

Instructions

1. In a large stockpot, add the oil and saute the instant curry paste until well combined
2. Add the chicken broth, water, lemongrass, lime leaves,4 tofu puffs and bring to a boil
3. Lower the heat to a simmer and add in the evaporated milk and coconut milk
4. Add salt to taste and keep the stock on simmer stirring occasionally
5. Soak the vermicelli noodles with some warm water until soft, drain and set aside.
6. In a serving bowl, put the noodles, and a handful of bean sprouts.
7. top the noodles with 3 cooked shrimp, a tofu puff, and a few egg slices.
8. Use a ladle and pour the laksa broth over the noodles.
9. Garnish with some bean sprouts and pea sprouts
10. Serve with a side of curry paste, if desired
11. Serve hot

Nutrition Facts

Malaysian Laksa (Coconut Curry Soup)

Amount Per Serving

Calories 512 Calories from Fat 216

% Daily Value*

Total Fat 24g 37%

Saturated Fat 9g 45%

Cholesterol 151mg 50%

Sodium 391mg 16%

Potassium 514mg 15%

Total Carbohydrates 53g 18%

Dietary Fiber 2g 8%

Sugars 7g

Protein 20g 40%

Vitamin A 4.5%

Vitamin C 6.4%

Calcium 15%

Iron 17.2%

* Percent Daily Values are based on a 2000 calorie diet.

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