Go Back
+ servings
Print

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 512kcal
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

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

Nutrition

Calories: 512kcal | Carbohydrates: 53g | Protein: 20g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 151mg | Sodium: 391mg | Potassium: 514mg | Fiber: 2g | Sugar: 7g | Vitamin A: 225IU | Vitamin C: 5.3mg | Calcium: 150mg | Iron: 3.1mg