Published Sep 29, 2017 Updated Sep 10, 2024 Laksa is a popular street food in Malaysia and Singapore; it’s a noodle dish that is quickly gaining popularity globally because of its scrumptious taste. To most people outside of Malaysia and Singapore, laksa generally means curry laksa, in a curry and coconut milk soup base. The truth is, there are many different types of laksa but the two dominant ones are curry laksa (as in this recipe) and asam laksa. Today I am sharing my “friendly” laksa recipe with you. I have adapted the recipe so the taste appeals more to the western palate. This is the version you will find in most high-end hotels in Southeast Asia, with the ingredients modified but the flavor is still iconic and authentic. I added evaporated milk to the laksa stock, so it’s half coconut milk and half evaporated milk. The end result is a creamier version of laksa without the dominant flavor of coconut milk. Once you have the curry paste, you can make this recipe easily. The flavors are bold and addictive, but I assure you that this is a noodle dish you will want to eat every day!
Ingredients
Instant curry paste Chicken broth Lemongrass Tofu puffs Evaporated milk Coconut milk Yellow noodles
See the recipe card for full information on ingredients.
How To Make This Recipe
What To Serve With This Recipe
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