Malaysian Chinese Recipe
Malaysian Laksa
Laksa is a Southeast Asian noodle soup family. This home version uses a coconut curry broth, rice noodles, shrimp or chicken, herbs, and chile.
Why this dish works
Laksa teaches that Chinese diaspora menus often sit at intersections. Coconut, curry paste, rice noodles, seafood, herbs, and chile can belong to a Chinese menu through Malaysian and Peranakan foodways.
Recipe at a glance
| Item | Detail |
|---|---|
| Serves | 3–4 |
| Time | 45 minutes |
| Core technique | Coconut curry noodle soup |
| Heat level | Medium |
| Best with | Bean sprouts, herbs, and lime |
Ingredients
- 8 oz rice noodles or wheat noodles
- 1 tablespoon neutral oil
- 3 tablespoons laksa paste or Thai red curry paste as shortcut
- 4 cups chicken or seafood stock
- 1 can coconut milk
- 8 oz shrimp, chicken, tofu, or fish balls
- 1 cup bean sprouts
- 1 cup sliced tofu puffs, optional
- 1 tablespoon fish sauce or light soy sauce
- 1 teaspoon sugar
- Lime wedges
- Cilantro, mint, or Vietnamese coriander
- Chile oil or sambal
Method
- Prepare noodles according to package directions.
- Heat oil and fry laksa paste or curry paste until aromatic.
- Add stock and simmer for 10 minutes.
- Add coconut milk, fish sauce or soy sauce, and sugar.
- Add shrimp, chicken, tofu, or fish balls and simmer until cooked.
- Place noodles in bowls and ladle broth over them.
- Top with bean sprouts, herbs, lime, and chile oil or sambal.
Variations and substitutions
- Use tofu puffs and mushrooms for a vegetarian version with vegetable stock.
- Use fish balls for a more Chinese noodle-shop feel.
- Use less coconut milk for a lighter broth.
- Add hard-boiled egg for a fuller bowl.