Laksa Lemak (Malaysian Coconut Curry Laksa)

Creamy, fragrant coconut curry broth poured over noodles and topped with punchy garnishes for a deeply comforting bowl.

Ingredients

• 3 tbsp neutral oil
• 10 dried red chilies, deseeded and soaked in hot water 15 minutes
• 6 shallots, peeled
• 4 garlic cloves
• 2.5 cm (1 inch) piece ginger, peeled
• 2 stalks lemongrass, tender white part only, sliced
• 1 tsp ground turmeric (or 2.5 cm / 1 inch fresh turmeric, peeled)
• 2 tbsp curry powder (Malaysian-style if you have it)
• 2 tbsp fish sauce
• 1 tbsp sugar (preferably palm sugar if available)
• 1.2 L (5 cups) chicken stock or water
• 400 ml (1 can) coconut milk
• 300 g (10 oz) raw prawns, peeled and deveined (or chicken thigh slices)
• Salt and black pepper, to taste
• 400 g rice vermicelli (or yellow egg noodles)
• 2 cups bean sprouts, rinsed
• 4 eggs
• 2 limes, cut into wedges
• 2 tbsp crispy fried shallots (optional but very traditional)
• Handful of cucumber julienne (optional)
• Fresh coriander/cilantro leaves (optional)

Method

• 1

  Step 1: Soften chilies & prep aromatics

  Soak dried chilies in hot water until pliable, about 15 minutes. Drain well. Roughly chop shallots, garlic, ginger, and sliced lemongrass to help them blend smoothly.

• 2

  Step 2: Blend the spice paste

  In a blender or small food processor, blend soaked chilies, shallots, garlic, ginger, lemongrass, and turmeric with 2–3 tbsp water until you get a thick, fairly smooth paste (a little texture is fine).

• 3

  Step 3: Fry the paste (build the laksa base)

  Heat oil in a pot over medium heat. Add the paste and cook, stirring frequently, until it darkens slightly and smells intensely fragrant, about 6–8 minutes.

• 4

  Step 4: Toast curry powder

  Add curry powder and stir for 30–60 seconds until fragrant (don’t let it scorch). This step deepens the “curry laksa” flavour.

• 5

  Step 5: Simmer the broth

  Pour in stock/water. Add fish sauce and sugar. Bring to a simmer, then cook gently for 10 minutes to meld flavours. Taste and adjust: more fish sauce for saltiness, sugar for balance, and a pinch of salt/pepper as needed.

• 6

  Step 6: Add coconut milk carefully

  Lower heat to a gentle simmer (avoid a rolling boil). Stir in coconut milk and simmer 5 minutes.

• 7

  Step 7: Cook prawns & eggs

  Add prawns and cook just until pink and curled, 2–3 minutes (remove them briefly if you’re worried about overcooking while you finish).

• 8

  Step 8: Prepare noodles & blanch sprouts

  Soak or boil noodles according to packet directions until just tender, then drain well. Quickly blanch bean sprouts in boiling water for 10–15 seconds (or simply pour hot water over them), then drain.

• 9

  Step 9: Assemble bowls

  Divide noodles into bowls. Top with sprouts, egg halves, and prawns. Ladle over hot laksa broth generously. Finish with lime wedges and (if using) fried shallots, cucumber, and coriander.

Tips

• **Get the “traditional” laksa aroma:** Frying the paste until the oil separates is key—this is where the depth comes from.
• **Heat control:** Deseed dried chilies for a milder laksa; keep some seeds for more fire.
• **Protein swaps:** Use chicken thigh strips instead of prawns (simmer until just cooked through, ~6–8 minutes depending on thickness).
• **Make-ahead:** The broth tastes even better the next day. Store broth (without noodles) airtight in the fridge up to 3 days; reheat gently to avoid splitting.
• **Serve with:** Extra lime and a side of simple cucumber slices—laksa is rich, so acidity and crunch are your best friends.

Nutrition (per serving, estimate)