Malaysian Laksa Curry Bowl (Printable)

A rich coconut curry broth with tofu, fresh vegetables, and aromatic spices, inspired by Malaysian cooking traditions.

# What You’ll Use:

→ Broth

01 - 2 tablespoons vegetable oil
02 - 1 large onion, chopped
03 - 3 cloves garlic, minced
04 - 2 teaspoons minced ginger
05 - 2 stalks lemongrass, white parts only, finely sliced
06 - 3 tablespoons laksa paste (store-bought or homemade)
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 as 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

# How-To:

01 - Heat vegetable oil in a large pot over medium heat. Add chopped onion, minced garlic, ginger, and sliced lemongrass; sauté until fragrant and onions soften, approximately 3 to 4 minutes.
02 - Stir in laksa paste and cook, stirring continuously for 2 minutes until aromatic.
03 - Pour in coconut milk and vegetable broth, stirring to combine. Bring mixture to a simmer over medium heat.
04 - Add soy sauce, sugar, and salt to taste. Simmer uncovered for 10 minutes to allow flavors to meld.
05 - Cook or soak rice noodles following package instructions. Drain and set aside.
06 - Lightly fry cubed tofu in a nonstick skillet over medium heat until all sides are golden brown.
07 - Add julienned carrot, sliced red bell pepper, and trimmed snow peas to the simmering broth. Continue cooking for 3 to 4 minutes until vegetables are tender yet crisp.
08 - Divide noodles evenly among serving bowls. Ladle hot curry broth and vegetables over noodles. Top with pan-fried tofu, bean sprouts, sliced spring onions, fresh cilantro, and optional chili slices. Serve with lime wedges.

# Expert Advice:

01 -
  • It tastes like you've been cooking all day, but comes together in under 45 minutes.
  • One pot creates layers of flavor that feel restaurant-quality and impossibly aromatic.
  • The vegetables stay crisp while the broth is silky and deeply satisfying.
02 -
  • Don't skip toasting the laksa paste—those 2 minutes unlock a depth that makes the difference between good and unforgettable.
  • The lime at the end isn't optional; it cuts through the richness and wakes up every flavor on your palate.
03 -
  • Toast your spices and aromatics unhurriedly; this is where laksa gets its soul, and rushing creates a flat, one-dimensional broth.
  • Use full-fat coconut milk and don't dilute the broth too much—if it tastes weak after simmering, you've added too much water relative to paste and spices.
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