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Easy Laksa
Malaysian laksa starts with frying the curry paste until properly fragrant before the coconut milk goes in — that step is what keeps the broth from tasting flat.
Ingredients
Instructions
Fry the laksa paste in oil over medium heat for a full 5 minutes, stirring often, until it darkens and turns properly fragrant.
This step is what keeps the finished broth from tasting flat, so do not rush it.
Stir in the coconut milk and stock, bring to a gentle simmer, and cook for 10 minutes to let the flavours combine.
Add the noodles, prawns and tofu puffs and simmer until the prawns turn pink and the noodles are tender, about 4-5 minutes, then serve topped with beansprouts and coriander.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
