Kuala Lumpur Curry Laksa

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A rich and aromatic coconut curry noodle soup from Malaysia's capital, brimming with tender chicken, plump prawns, and silky noodles in a spice-laden rempah broth. Every spoonful balances heat from dried chilies with the herbal brightness of laksa leaves and a deep seafood savor from belacan. It is the definitive comfort bowl for a rainy Kuala Lumpur evening.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 34 gFat
• 18 gSaturated Fat
• 68 gCarbs
• 6 gFiber
• 9 gSugar
• 38 gProtein
• 1180 mgSodium
• 880 mgPotassium
• 160 mgCalcium
• 6.5 mgIron
• 28 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the laksa spice paste (rempah)

• 10 dried red chilies, soaked in hot water for 15 minutes and drained
• 6 shallots, roughly chopped
• 5 garlic cloves
• 1.5 in (4 cm) fresh galangal, sliced
• 2 stalks lemongrass, white parts only, sliced
• 1 tbsp toasted coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp turmeric powder
• 1 tbsp belacan (shrimp paste), toasted on a dry pan
• 2 candlenuts, roughly chopped
• 3 tbsp vegetable oil

For the coconut curry broth

• 8 cups (2 L) chicken stock
• 1 can (400 ml) full-fat coconut milk
• 2 tbsp Malaysian curry powder
• 1 tbsp sugar, plus more to taste
• 1.5 tsp sea salt
• 8 medium prawns, shells reserved
• 2 boneless chicken thighs (about 12 oz / 340 g), sliced
• 6 fried bean curd puffs (tau pok), halved

For the noodles and garnish

• 1 lb (450 g) fresh yellow egg noodles (mee)
• 4 oz (115 g) rice vermicelli (bee hoon), blanched
• 2 cups fresh bean sprouts, blanched
• 1 large cucumber, thinly sliced
• 2 hard-boiled eggs, halved
• 1 bunch fresh daun kesum (Vietnamese coriander or mint)
• 2 red bird's eye chilies, sliced
• Lime wedges
• 2 tbsp homemade sambal

Directions

1. Toast the belacan in a dry skillet over medium heat for 30 seconds until fragrant, then combine with all spice paste ingredients except the oil in a blender. Pulse to a coarse paste, streaming in the oil as needed, then set aside.
2. Bring the chicken stock to a boil in a heavy pot over medium-high heat. Add the reserved prawn shells and simmer for 10 minutes to extract flavor, then strain and discard the shells.
3. Heat 3 tablespoons of oil in a large pot over medium heat. Fry the spice paste in batches for 8 to 10 minutes, stirring often, until the oil separates and the paste turns a deep brick red.
4. Stir in the curry powder and cook for 1 minute until fragrant, then pour in the strained stock and coconut milk. Season with sugar and salt, and bring to a gentle simmer for 10 minutes.
5. Add the sliced chicken thighs and simmer for 6 minutes until just cooked through, then stir in the prawns and bean curd puffs and cook for another 2 minutes until the prawns turn pink and curl.
6. Meanwhile, bring a separate pot of water to a boil. Blanch the yellow noodles and rice vermicelli for 30 to 60 seconds each, drain, and divide among five large bowls along with the blanched bean sprouts.
7. Ladle the hot broth, chicken, prawns, and bean curd puffs over the noodles. Top each bowl with cucumber slices, halved egg, a generous handful of daun kesum or mint, and a spoonful of sambal.
8. Serve immediately with sliced bird's eye chilies and lime wedges on the side so each diner can adjust the heat and acidity to taste.

Cook’s Notes

• For a more robust broth, simmer the prawn shells with two smashed garlic cloves and a slice of ginger before straining.
• Soaking the dried chilies in warm water with a pinch of salt softens them faster and yields a smoother paste.
• If you cannot find daun kesum, substitute fresh mint with a few torn Thai basil leaves for a similar aromatic lift.
• Belacan is non-negotiable for authentic flavor, but you can substitute a teaspoon of fish sauce plus an extra pinch of salt in a pinch.
• Cook the noodles just before serving; KL hawker stalls always serve laksa piping hot to keep the noodles springy and the broth vibrant.

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