Laksa Recipe
Laksa Recipe

This Easy Curry Laksa is a quick weeknight dinner that you can whip up in less than 15 minutes when you are in the mood for something warm and comforting. With a rich, coconut milk-based broth and a spicy curry kick, this recipe will quickly become a dinner favourite. Use more or less curry paste to adjust the spice level, and if you like, you can add some fresh chilli at the end for extra heat. This dish is also wonderful with extra vegetables—try broccoli, green beans or snow peas.

Can you make Easy Curry Laksa ahead of time?

This speedy Curry Laksa is best made fresh.

Is this Easy Curry Laksa suitable for leftovers?

Easy Curry Laksa leftovers can be refrigerated for up to 2 days, although the soup will absorb into the ingredients. Add 1 cup of chicken stock to thin it out and create a soup consistency if required.

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Easy Curry Laksa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Total Time: 15 mins
  • Yield: 2 1x


Units Scale
  • 250 g ramen noodles, egg noodles or vermicelli noodles
  • 2 tbsp olive oil
  • 500 g chicken thigh fillets, cut into bite-sized pieces
  • 2 tbsp Marion’s Thai Red Curry Paste or laksa paste (see note 1)
  • 400 ml coconut milk
  • 5 cups chicken stock
  • 200 g fried tofu puffs
  • 1 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 cups fresh bean sprouts, divided

To serve

  • Lime wedges, to serve
  • Fried shallots, to serve
  • Coriander/cilantro, to serve (optional)
  • Sliced fresh chilli, to serve (optional)


  1. Cook the noodles as per the packet instructions less 1 minute. Rinse in cold water and set aside.
  2. In a large pot, heat the olive oil on high heat.
  3. Add the chicken and cook for 1-2 minutes until it changes colour and begins to slightly brown.
  4. Add the curry paste and cook for 30 seconds.
  5. Add the coconut milk and chicken stock and cook for 2 minutes.
  6. Cut the fried tofu puffs in half using kitchen scissors. Add them to the pot with the fish sauce and lime juice. Cook for 2 minutes. 
  7. Add half the bean sprouts and turn the heat off. 
  8. Serve in individual bowls topped with the remaining bean sprouts, lime wedges, fried shallots, coriander and fresh chilli (if using).


Note 1 – I have tried all of the supermarket laksa pastes and have found they are either too sweet or too strong in shrimp paste flavour (which is a characteristic flavour of any good curry laksa). I found Marion’s Thai Red Curry Paste during my search. Many of the ingredients in it are similar to a good quality laksa paste, but this one has the addition of shrimp paste in the ingredients list which is perfect for this laksa recipe! It is subtle and gives the dish just the depth of flavour it needs without being overpowering. The spice level is medium-high; you can use half the amount of paste if you would prefer less spice. 


Hot tip – Need an extra hit of vegetables? Add some frozen broccoli or green beans at the same time as the coconut milk and chicken stock. 


This speedy laksa is best made fresh.


Leftovers can be refrigerated for up to 2 days, although the soup will absorb into the ingredients. Add 1 cup of chicken stock to thin it out and create a soup consistency if required.

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: curry
  • Method: pot
  • Cuisine: Malay