Malaysian Curry Laksa
A quick and comforting coconut curry noodle soup with a rich, spicy broth, topped with fresh herbs and crispy fried dough.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 10g
Ingredients
- 200 g rice noodles
- 400 ml coconut milk
- 3 tbsp curry paste
- 8 cherry tomatoes
- 50 g fried dough (keropok)
- ½ cup fresh cilantro
Instructions
- 1
Cook the 200g rice noodles according to package directions until just tender, about 5 minutes. Drain and set aside.
- 2
In a pot, heat 3 tbsp curry paste over medium until fragrant, about 1 minute. Add 400ml coconut milk and 2 cups water; bring to a simmer, stirring occasionally, until slightly thickened, about 5 minutes.
- 3
Add the 8 cherry tomatoes and simmer until they soften and release their juices, about 3 minutes. Season with salt to taste.
- 4
Divide the noodles between 2 bowls. Ladle the hot broth over them, then top with 50g fried dough and 0.5 cup fresh cilantro. Serve immediately.
Tools you’ll need
- pot
- colander
- knife
- cutting board
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