Go Back
+ servings

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


  • 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


  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*
Fat 24g37%
Saturated Fat 9g56%
Cholesterol 151mg50%
Sodium 391mg17%
Potassium 514mg15%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 7g8%
Protein 20g40%
Vitamin A 225IU5%
Vitamin C 5.3mg6%
Calcium 150mg15%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.