LAKSA (penang Laksa - Rice vermicelli with spicy coconut milk curry broth)

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LAKSA (Penang Laksa)
Rice vermicelli with spicy coconut milk curry broth

Penang Curry Laksa is an iconic Southeast Asian noodle soup, celebrated for its rich, creamy, and deeply aromatic broth. This recipe delivers a complex "Curry Laksa" style popular in Southern Malaysia and Singapore, featuring a luscious coconut milk base infused with a handmade spice paste (rempah).

Authentic Malaysian Curry Laksa

A vibrant, spicy coconut curry noodle soup loaded with shrimp, chicken, and silken tofu puffs.

1. The Spice Paste (Rempah)

This is the soul of your laksa. Grind these together into a fine paste:

  • 1/2 oz Toasted Belacan (Shrimp paste)

  • 4 oz Shallots & 2 oz Garlic (peeled and chopped)

  • 2 stalks Lemongrass (white part only, chopped)

  • 1 oz Dried Chilies (soaked and drained) & 4 Fresh Red Chilies

  • Dry Spices: 3 tbsp Coriander powder, 1 tsp Cumin, 1 tsp Fennel, 1 tsp White pepper

2. The Rich Coconut Broth

  • The Stock: 3 cups water + 2 cups chicken stock (used to poach the shrimp and chicken first).

  • The Creaminess: 14 oz Coconut milk

  • The Sweet & Salty: 1–3 oz Rock sugar and Salt (to taste)

  • The Sponge: 20 Tofu puffs (Tau pok)

  • Cooking Oil: 5 tbsp

3. The Signature Chili Paste (Sambal)

A fiery side condiment to be stirred in at the end. Grind and fry in 4 tbsp oil:

  • 1/2 oz Dried chilies (soaked) & 2 oz Fresh red chilies

  • 1 oz Dried shrimp (provides a savory umami kick)

  • 1 oz Shallots & 3 cloves Garlic

Preparation Steps

Step 1: Infuse the Stock

Bring your 5 cups of combined water and chicken stock to a boil. Poach the shrimp until pink, then remove, peel, and set aside. In the same liquid, poach the chicken breast until cooked through. Remove, slice, and set aside. Save this liquid—it is now a rich, flavorful seafood and poultry base.

Step 2: Fry the Rempah

In a large pot, heat 5 tbsp of oil over medium heat. Add the blended Spice Paste. Sauté for at least 5–8 minutes, stirring constantly until the oil begins to separate and the aroma fills the kitchen.

Step 3: Simmer the Curry

Pour your reserved stock into the fried paste and bring to a boil. Stir in the coconut milk and rock sugar. Lower the heat immediately to a gentle simmer (do not let it boil vigorously, or the coconut milk may curdle). Add the tofu puffs and let them simmer until they become soft, juicy sponges for the broth.

Step 4: Prepare the Chili Paste

Blend the chili paste ingredients until fine. Heat oil in a small pan and fry the paste for 5–8 minutes until aromatic and dark red. Transfer to a small serving bowl.

Assembling the Bowl

  1. The Base: Place a portion of soaked rice vermicelli (or yellow noodles) into a deep bowl.

  2. The Broth: Ladle a generous amount of the hot coconut curry and several tofu puffs over the noodles.

  3. The Toppings: Arrange the sliced chicken, peeled shrimp, fried fish cakes, blanched long beans, and bean sprouts on top.

  4. The Garnish: Finish with a halved hard-boiled egg, a sprinkle of crispy fried shallots, and fresh green onions.

Chef’s Note

To enjoy Laksa like a local, serve the Chili Paste on the side. Diners should stir a spoonful into the hot soup just before eating to customize the heat and depth of flavor!

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