Curry Laksa

Malaysian Food

Curry Laksa

Origin

Malaysia and Singapore; part of Peranakan (Nyonya) cuisine.

Category

Noodle soup / Spicy coconut curry soup

Appearance

Bright orange or reddish broth with noodles, tofu puffs, boiled eggs, prawns or chicken, garnished with bean sprouts and fresh herbs.

Ingredients

• Noodles: rice vermicelli, egg noodles, or combination
• Protein: chicken, prawns, fish cakes, tofu puffs
• Coconut milk
• Laksa paste: chili, shallots, garlic, lemongrass, galangal, turmeric, dried shrimp paste
• Garnishes: bean sprouts, boiled egg, fresh coriander, lime, fried shallots
• Optional: cockles, fish balls

Preparation

1. Blend aromatics and spices into laksa paste.
2. Fry paste in oil until fragrant.
3. Add coconut milk and stock; simmer to develop flavors.
4. Cook noodles separately.
5. Add proteins to the soup.
6. Assemble noodles in bowls, pour over broth, and garnish.

Equipment

• Blender or mortar and pestle
• Wok or saucepan
• Pots for boiling noodles
• Serving bowls

Variations

• Curry Laksa (Nyonya style, coconut-based)
• Asam Laksa (tamarind-based, sour)
• Dry Laksa (stir-fried noodles with laksa paste)

Taste

Spicy, creamy, savory, slightly sweet with herbal notes.

Texture

Smooth, rich broth; soft noodles; firm proteins; crunchy garnishes.

Aroma

Fragrant with coconut, lemongrass, chili, and spices.

Sound

Gentle bubbling during cooking; soft slurping when eating.

Cultural Significance

Beloved dish among Peranakan communities; fusion of Chinese and Malay culinary traditions.

Symbolism

Represents multicultural heritage; often served during gatherings and festive occasions.

Regional Cuisine

Common in Penang, Malacca, Singapore; found in Malaysian and Singaporean Peranakan restaurants worldwide.

Social Context

Popular street food and comfort food; served in hawker centers and restaurants.

Nutritional Information

High in calories due to coconut milk; moderate protein; fiber from vegetables.

Health Benefits

Provides protein and vitamins from herbs and vegetables.

Dietary Restrictions

Not vegan if using shrimp paste or chicken; gluten-free if rice noodles are used.

Allergens

Seafood, shellfish, gluten (if wheat noodles used), coconut.

Cost

Moderate; varies with protein and location.

Production

Made fresh daily in hawker centers or restaurants; homemade variations common.

Sustainability

Can use sustainable seafood and local herbs to reduce environmental impact.

Availability

Widely available in Malaysia, Singapore, and in Peranakan restaurants globally.

History

Originated from Peranakan communities, combining Chinese noodles with Malay curry spices.

Anecdotes

Considered a comfort food; evokes nostalgia for locals and travelers alike.

How to Prepare

1. Make or buy laksa paste.
2. Simmer with coconut milk and stock.
3. Cook noodles and proteins separately.
4. Serve noodles in bowls, pour over soup, garnish.

FAQ

Q: Can it be made less spicy?
A: Reduce chili in the laksa paste.

Q: Can I store it?
A: Broth can be refrigerated 2–3 days; noodles are best cooked fresh.

Q: Can I use other proteins?
A: Yes — chicken, tofu, fish, or vegetarian alternatives work.