Laksa Lemak (Coconut Curry Noodle Soup)

Name: Laksa Lemak (Coconut Curry Noodle Soup)
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Malaysian
Ingredients: 300 g dried rice vermicelli noodles; 6 dried red chilies; 2 fresh red chilies; 6 shallots; 4 clove garlic; 3 lemongrass stalks; 30 g fresh galangal; 15 g fresh turmeric; 4 candlenuts (buah keras); 1 tsp dried shrimp paste (belacan); 1 tsp ground coriander; 0.5 tsp ground cumin; 1 l vegetable or chicken stock; 400 ml full-fat coconut milk; 3 tbsp neutral oil (e.g. sunflower); 2 tbsp fish sauce; 1 tsp sugar; to taste salt; 400 g large raw prawns; 150 g fried tofu puffs; 100 g bean sprouts; 4 pcs eggs; 1 bunch fresh laksa leaves (Vietnamese mint / daun kesum); 2 pcs lime; to taste sambal oelek or fresh chili paste

A rich, fragrant, and deeply comforting Malaysian noodle soup built on a spiced coconut milk broth. Silky rice noodles are nestled in a golden laksa paste-infused stock, topped with juicy prawns, tofu puffs, and a soft-boiled egg — finished with fresh herbs and a squeeze of lime.

Ingredients

300 g dried rice vermicelli noodles
6 dried red chilies
2 fresh red chilies
6 shallots
4 clove garlic
3 lemongrass stalks
30 g fresh galangal
15 g fresh turmeric
4 candlenuts (buah keras)
1 tsp dried shrimp paste (belacan)
1 tsp ground coriander
0.5 tsp ground cumin
1 l vegetable or chicken stock
400 ml full-fat coconut milk
3 tbsp neutral oil (e.g. sunflower)
2 tbsp fish sauce
1 tsp sugar
to taste salt
400 g large raw prawns
150 g fried tofu puffs
100 g bean sprouts
4 pcs eggs
1 bunch fresh laksa leaves (Vietnamese mint / daun kesum)
2 pcs lime
to taste sambal oelek or fresh chili paste

Instructions

Soak dried chilies in hot water for 15 minutes until softened, then drain. Soft-boil the eggs: lower them into a pot of boiling water, cook for exactly 7 minutes, then transfer to an ice bath for 5 minutes before peeling. Set aside.
Make the laksa paste: place the soaked dried chilies, fresh red chilies, shallots, garlic, lemongrass, galangal, turmeric, candlenuts, toasted belacan, ground coriander, and cumin in a food processor or high-powered blender. Add 3–4 tablespoons of water to help it blend. Process into a smooth, thick paste, scraping down the sides as needed.
Heat 3 tablespoons of neutral oil in a large wok or heavy-bottomed pot over medium heat. Add the laksa paste and fry, stirring constantly, for 8–10 minutes until it is deeply fragrant, darkened in color, and the oil begins to separate from the paste (this step is known as 'tumis' and is essential for flavor development). Do not rush this step.
Pour in the chicken or vegetable stock and bring to a gentle boil, scraping up any paste stuck to the bottom. Reduce the heat to a simmer and cook for 10 minutes to let the flavors meld.
Reduce heat to low. Pour in the coconut milk, stirring to fully incorporate. Season with fish sauce, sugar, and salt to taste. Add the tofu puffs and simmer gently for 5 minutes. Important: do not let the broth boil vigorously after adding coconut milk, as it can cause splitting.
Add the prawns to the simmering broth and cook for 2–3 minutes, just until they are pink and curled. Remove from heat immediately to avoid overcooking. Taste the broth one final time and adjust seasoning with fish sauce or salt as needed.
While the broth is simmering, rehydrate the rice vermicelli according to packet instructions (usually soaking in boiling water for 3–5 minutes, then draining). For thick laksa noodles, blanch in boiling water for 2 minutes. Drain well.
Blanch the bean sprouts in boiling water for 30 seconds, then drain.
To serve, divide noodles among four deep bowls. Ladle the hot coconut broth generously over the noodles, distributing the prawns and tofu puffs evenly. Top each bowl with bean sprouts, a halved soft-boiled egg, and a generous handful of fresh laksa leaves. Serve immediately with lime wedges on the side and sambal oelek for those who want extra heat.