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Malaysian

Laksa Lemak (Malaysian Coconut Curry Laksa)

A Malaysian coconut curry laksa with prawns, tofu puffs, noodles, bean sprouts, and aromatic spice paste.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Laksa Lemak (Malaysian Coconut Curry Laksa)

1 hrtotal

Prep 25 min · Cook 35 min

Serves
2
Difficulty
Medium
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time; keep the broth at a gentle simmer once the coconut milk goes in, because a hard boil splits it.

Method

  1. Blend soaked chilies, shallots, garlic, ginger, lemongrass, shrimp paste, and curry powder into a thick paste.

  2. Heat the measured oil in a pot and cook the paste until fragrant, darker, and lightly separated from the oil.

  3. Add chicken stock and simmer so the spice paste blends into the broth.

  4. Add coconut milk, fish sauce, and salt. Keep the broth at a gentle simmer so the coconut milk does not split.

  5. Add prawns and tofu puffs. Simmer until the prawns are just cooked and the tofu puffs absorb some broth.

  6. Place prepared egg noodles, rice vermicelli, and bean sprouts in bowls.

  7. Ladle the hot curry broth over the noodles and finish with lemon juice before serving.

How to tell it's done

The broth should be creamy, orange-red, and aromatic; prawns should be just cooked and tofu puffs juicy with broth.

Getting it right

Tip

Do not boil hard after adding coconut milk; a gentle simmer keeps the broth creamy and smooth.

What to serve it with

Serve immediately as a full lunch or dinner bowl with extra lemon juice on the side.

Substitutions

  • Use only rice vermicelli if egg noodles are unavailable, but the bowl will be lighter and less hawker-style.
  • Check tofu puff labels for soy and packaged-product additives before allergen-sensitive serving.