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.
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 on 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 a perfect depth of flavour that 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.
MAKE AHEAD AND LEFTOVERS – 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.
Keywords: How to make homemade laksa, laksa recipe, easy laksa recipe, best laksa paste
This speedy Curry Laksa is best made fresh.
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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kym says:
This was absolutely delicious. Definitely making this one again. I added snow peas and green capsicum.
★★★★★
chloebiffanti says:
Yummmm! My husband loved this one too. From the man who used to only eat steak and salad.
★★★★★