Mee Kari Laksa (Malaysian Curry Noodle Soup)
Mee Kari Laksa (sometimes just called Curry Laksa or Laksa Kari) is a delicious, aromatic noodle soup that’s especially popular in Malaysia and Singapore. It’s a fusion of Chinese and Malay culinary traditions, creating a rich, spicy, and creamy dish.Here’s a breakdown:Broth: The soup base is made with coconut milk and curry paste (often containing chili, lemongrass, garlic, shallots, and various spices), giving it a fragrant, slightly spicy, and creamy flavor.Noodles: Typically uses yellow egg noodles (mee), rice vermicelli, or a combination of both.Toppings: Common toppings include tofu puffs, fish balls or fish cakes, prawns, chicken, bean sprouts, and sometimes boiled eggs.Garnish: Fresh herbs like mint or Vietnamese coriander (daun kesum), and a spoonful of sambal chili paste for extra heat.It’s comfort food with a real kick — warm, satisfying, and deeply flavorful.
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Ingredients
Laksa Paste (you can use store-bought or make this)
- 2 tablespoons cooking oil
- 3 cloves garlic chopped
- 3 shallots chopped
- 2 stalks lemongrass (white part only), sliced
- 1 inch ginger or galangal, chopped
- 2 tablespoons curry powder
- 1 teaspoon chili paste (adjust to taste)
- 1 teaspoon shrimp paste (optional)
Soup Base
- 1 tablespoons peanut oil Canola or vegetable oil
- 3 cups chicken stock
- 2 cups coconut milk
- 7 oz chicken cooked, shredded ~ 200g
- 5 oz prawns peeled and deveined~150g
- 6 tofu puffs halved
- Salt & sugar to taste
- 1 tablespoons fish sauce (optional)
Noodles & Toppings
- 14 oz. yellow mee noodles or rice vermicelli~400g
- 2 boiled eggs halved
- 1 cup bean sprouts
- Fresh mint leaves or Vietnamese coriander (daun kesum)
- Lime wedges
- Sambal chili for serving
Instructions
Prepare the Laksa Paste
- Blend all paste ingredients into a smooth paste, adding a splash of water if needed.
- Heat oil in a pan and sauté the paste until fragrant and the oil separates (about 5–7 minutes).
Make the Broth
- In a pot, heat 1 tablespoon of oil. Add the cooked laksa paste and stir.
- Pour in the chicken stock and bring to a simmer.
- Add coconut milk, tofu puffs, and fish sauce (if using). Simmer gently for about 10 minutes.
- Add shredded chicken and prawns, cook until prawns turn pink.
- Season with salt and a touch of sugar.
Prepare the Noodles
- Boil noodles separately per package instructions. Drain and set aside.
Assemble the Bowls
- Divide noodles into 4 bowls.
- Ladle the hot coconut curry broth over.
- Top with chicken, prawns, tofu puffs, bean sprouts, and half a boiled egg each.
- Garnish with mint leaves and lime.
- Serve with sambal on the side for extra heat.
You can use store-bought laksa paste for convenience — a medium-sized packet (about 200 g) is perfect for 4 servings.
For a richer flavor, add a few crushed dried shrimp or a dash of curry powder before simmering.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 1433kcal (72%)Carbohydrates: 115g (38%)Protein: 77g (154%)Fat: 75g (115%)Saturated Fat: 29g (181%)Polyunsaturated Fat: 22gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 162mg (54%)Sodium: 948mg (41%)Potassium: 807mg (23%)Fiber: 8g (33%)Sugar: 7g (8%)Vitamin A: 213IU (4%)Vitamin C: 8mg (10%)Calcium: 842mg (84%)Iron: 15mg (83%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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