Authentic Malaysian Curry Laksa Recipe

When that laksa craving hits, nothing else will do! Masterchef contestant and Malaysia Kitchen Ambassador Billy Law shares his authentic Malaysian laksa recipe, one of our favourite easy dinner ideas. Make a batch of the laksa paste and it will last in the fridge for about 10 days, perfect for your next laksa craving.

Laksa lemak or curry laksa is a coconut-based curry noodle soup well loved by many Malaysians. This dish is a perfect winter warmer but also great during summer when your tastebuds are dying for some fresh, spicy flavours – slurp up the steaming hot noodles with the coconut curry broth and know you haven’t fully enjoyed this dish if there aren’t any beads of perspiration on your forehead, although you can take the spice factor down a notch to suit your taste. And keep some napkins handy to avoid splashes on your shirt!

Preparation Time: 30 mins. Cooking Time: 30 mins
Serves: 6


2 L water
500 g raw prawns, peeled and deveined, reserve the prawn heads
1 boneless, skinless chicken breast, butterflied
125 ml (1/2 cup) vegetable oil
400 ml coconut cream
200 g fried tofu puffs, halved
2 stalks curry leaves
450 g fresh hokkien egg noodles
200 g dried rice vermicelli, soaked in warm water for 10 minutes then drained
200 g bean sprouts
salt to taste

Laksa paste
5 cm piece galangal, peeled and chopped
5 cm piece turmeric, peeled and chopped (or 1 tablespoon ground powder)
250 g French shallots, peeled
10 garlic cloves, chopped
20 dried red chillies, seeded then soaked in hot water for 30 minutes to soften (less if you don’t like it too hot)
6 large fresh red chillies, seeded and chopped
10 candlenuts
50 g dried shrimp, soaked in hot water for 10 minutes then drained
2 Tbs belacan (dried shrimp paste), toasted
2 lemongrass stalks, white part only, chopped


1. Pour water into a large stockpot and bring to the boil, then turn the heat down to a simmer, add the chicken and let it cook for 20 minutes. Reserve the stock, remove the chicken, set aside to cool, then shred the chicken into small pieces.

2. Meanwhile, put all the laksa paste ingredients in a food processor and blend to a fine paste.

3. Heat oil in a wok on medium heat, fry prawn heads for a minute, then add laksa paste and fry for a further 15 minutes. When it’s done, the paste should be dark brown and a layer of red oil will separate from the spices.

4. Tip everything in the wok into the chicken stock and bring to the boil. Pour in coconut cream, season with salt, add curry leaves and fried tofu puffs, then lower the heat and let the soup simmer until you are ready to serve.

5. Half fill another large pot with water and bring to the boil. For each serve, grab a small handful each of hokkien noodles and rice vermicelli, and a few prawns. Put them into a wire mesh strainer or a sieve and dunk the noodles and prawns into the hot water for 1 minute. Drain and shake off any excess water, then transfer to a serving bowl. Top the bowl of noodles with bean sprouts and chicken then ladle the hot laksa broth along with a few tofu puffs over the top.

What’s your favourite Malaysian dish?

January 15, 2014

Fast Ed’s Authentic Laksa Recipe

Who doesn’t love laksa? It’s time to ditch the heavy, fatty laksas from your takeaway and make Fast Ed’s delicious and authentic Singapore laksa recipe.

Serves 4


2 tbsp dried prawns, soaked in water

¼ cup vegetable oil

½ cup rempah (recipe below)

400ml coconut milk

250ml chicken stock

24 prawns, peeled

24 clams, rinsed

3 cups thick rice stick noodles, broken into pieces

2 cups bean shoots

1 cup tofu puffs, diced

2 hard-boiled eggs, halved

¼ cup fresh laksa leaves (also known as Vietnamese mint), finely sliced

salt flakes

Rempah spice paste

8 shallots, peeled (270g)

12 candlenuts

2 tsp (25g) Belachan (shrimp paste), roasted

3cm piece fresh turmeric, peeled

2 sticks lemongrass, sliced (white part only)

12 cloves garlic

3cm piece galangal, peeled and chopped

2 long red chillies, seeded and chopped

10 dried red chillies, soaked and seeded

2 tsp chilli powder

2 tsp ground coriander seed

1 tsp ground star anise

20 laksa leaves

½ cup dried shrimp, soaked and drained


1. Soak the dried prawns in warm water for 10 minutes, then pound in a mortar until crumbly. Set aside.

2. Heat the vegetable oil in a wok over a moderate heat, then fry the rempah for 3 minutes, stirring often, until aromatic. Add the coconut milk, chicken stock and dried prawns, then simmer for 2 minutes before adding the prawns and clams and turning the heat to low.

3. Blanch the noodles until just softened, then add to the soup with the tofu and eggs. Blanch the bean shoots for 1 minutes, then refresh under cold water and place into bowls. Mix in the laksa leaves and season with salt, then ladle into bowls.

4. To make the rempah, combine all ingredients in a food processor and purée until very smooth with ½ cup water. Store refrigerated and use within 1 week.

What’s your favourite Singapore dish?

April 9, 2013