Curry Laksa

Curry Laksa



  • 1 white onion
  • 5 garlic cloves
  • 3 red chilies, or to taste
  • 1 1/2 Tbsps dried shrimp
  • 3 candlenuts or macadamia nuts (I used macadamia)
  • 1 Tbsp curry powder
  • 1/2 Tbsp ground coriander
  • 1 Tbsp sugar
  • 1 tsp sea salt
  • 1 tsp turmeric
  • 1 tsp chili powder, or to taste
  • 1 thumb-sized ginger, peeled
  • 1 tsp toasted shrimp paste (belacan)


  • 2 Tbsps vegetable oil
  • 2 cups chicken or seafood stock
  • 1 400ml can coconut milk
  • 2 stalks lemongrass, white part only, bruised
  • 250 g/half pound shrimp, peeled and deveined
  • 100 g tofu squares, deep-fried
  • 100 g pound fish cakes
  • 250 g rice or egg noodles


  • Bean sprouts
  • String beans, cut into 2-inch lengths
  • Hard-boiled eggs
  • Cilantro
  • Limes (I used calamansi/calamondin)
  • Chili sambal


  1. In food processor, grind all rempah paste ingredients until smooth. Adjust seasoning to taste with sugar and salt.
  2. Bring large pot of water to a slow boil. Heat oil in another large pot over medium heat. Add rempah paste and cook for 3-4 minutes, or until dark and fragrant.
  3. Stir in coconut milk, chicken/seafood stock, and lemongrass. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. Remove and discard lemongrass.
  4. Stir in tofu squares, shrimp, and fish cakes, then simmer slowly for another 10 minutes.
  5. Meanwhile, cook noodles according to package directions. Drain and divide noodles evenly into serving bowls.
  6. Adjust soup’s seasoning with salt and sugar. Ladle portions of broth, tofu, shrimp, and fish cakes into bowls. Top with halves of hard-boiled egg, sprouts, string beans, and cilantro.
  7. Serve with lime wedges (or calamansi/calamondin halves) and chili sambal on the side.


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