Easy Curry Laksa
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.
- Total Time: 15 mins
- Yield: 2 1x
- 250g ramen noodles, egg noodles or vermicelli noodles
- 2 tbsp olive oil
- 300g chicken thigh fillets, cut into bite sized pieces
- 2 tbsp Marion’s Thai Red Curry Paste or laksa paste (see note 1)
- 270ml coconut milk
- 5 cups chicken stock
- 200g fried tofu puffs
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 cup fresh bean sprouts
- Lime wedges to serve
- Fried shallots to serve
- Coriander to serve (optional)
- Sliced fresh chilli to serve (optional)
- Cook the noodles as per the packet instructions less 1 minute. Rinse in cold water and set aside.
- In a large pot, heat the olive oil on high heat.
- Add the chicken and cook 1-2 minutes until it changes colour and begins to slightly brown.
- Add the curry paste, cook for 30 seconds.
- Add the coconut milk and chicken stock, cook for 2 minutes.
- Add the fried tofu puffs (cut in half using kitchen scissors), fish sauce and lime juice. Cook for 2 minutes.
- Add half the bean sprouts and turn the heat off.
- Serve in individual bowls topped with the remaining bean sprouts, lime wedges, spring onion, fresh chilli and coriander (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 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.
- Prep Time: 5 mins
- Cook Time: 8 mins
Keywords: How to make homemade laksa, laksa recipe, easy laksa recipe, best laksa paste
Yummmm! My husband loved this one too. From the man who used to only eat steak and salad.