Everyday Kitchen

Indonesian/Malaysian · Soups

Curry Laksa

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Curry Laksa is a Indonesian/Malaysian dish. Laksa paste varies in heat and salt; taste before extra seasoning.

Prep
20 min
Cook
30 min
Total
50 min
Servings
4
Difficulty
Easy
Cuisine
Indonesian/Malaysian
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Curry Laksa. The photograph shows chicken curry noodle soup with egg and other garnishes; this draft omits the egg topping.
The photograph shows chicken curry noodle soup with egg and other garnishes; this draft omits the egg topping. Representative photograph of Curry Laksa. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Soup

Noodles

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Base · About 3 min

  1. Fry 25 ml neutral oil, 80 g laksa paste over medium heat 3 minutes.

Soup · About 20 min

  1. Add 600 ml coconut milk, 900 ml chicken stock, 500 g chicken thighs, sliced, 200 g tofu puffs; simmer 20 minutes until chicken reaches 74°C / 165°F.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Serve · About 7 min

  1. Prepare 300 g rice noodles, 2000 ml boiling water per packet, then drain. Season broth with 25 ml fish sauce, 40 ml lime juice, 20 g coriander and pour over noodles.

Tips

  • Laksa paste varies in heat and salt; taste before extra seasoning.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use shrimp instead of chicken and cook only until 63°C / 145°F.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Curry Laksa one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Curry Laksa?

Laksa paste varies in heat and salt; taste before extra seasoning.

What can I substitute in Curry Laksa?

Use shrimp instead of chicken and cook only until 63°C / 145°F.

Can I prepare Curry Laksa ahead?

Prepare the measured ingredients for Curry Laksa one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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