Easy One-Pot Curry Laksa (Malaysian Coconut Noodle Soup)
User Reviews
5
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Prep Time
4 mins
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Cook Time
26 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
826 kcal
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Course
Main Course
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Cuisine
Indonesian, Malaysian, Singaporean
Easy One-Pot Curry Laksa (Malaysian Coconut Noodle Soup)
Description
Easy One-Pot Curry Laksa (Malaysian Coconut Noodle Soup) uses fried eggplant and king oyster mushrooms along with fried curry leaves to add layers of flavor and texture. The base is a fragrant curry broth made by sautéing shallots, garlic, curry leaves, sambal oelek, red curry paste, curry powder, and palm sugar before adding vegetable stock. Coconut milk is stirred in off the heat to keep the broth smooth and prevent curdling. Ramen noodles cook directly in the broth, absorbing the flavors. The final soup is garnished traditionally with tofu puffs, bean sprouts, cilantro, thinly sliced bird’s eye chilies, and lime wedges for brightness and contrast.
The soup is hearty and slightly creamy from the coconut milk, with a balance of spicy, savory, and tangy notes from the chili pastes and vinegar. The frying of vegetables ahead provides a pleasant crispness and caramelized flavor that melds with the rich broth. The optional curry leaves add an herbal fragrance that complements the curry spices.
This curry laksa works well as a satisfying meal on its own, suitable for cooler days or when craving a flavorful noodle soup. Its toppings can be adjusted to taste or availability, and the broth can be made less spicy by reducing the sambal oelek and chilies. The method advises careful cooking of the spice paste until aromatic, and careful addition of the coconut milk to maintain a smooth texture. The fried toppings can also be air-fried for less oil absorption without sacrificing crispness.
Ingredients
For the fried toppings:
- 1 cup canola oil vegetable oil, or sunflower oil for frying (or cooking oil for air frying)
- 1 eggplant 1 cm. sliced on a bias, large Japanese
- 2 cups king oyster mushrooms cut into long thin strips
- 12 curry leaves optional
For the Curry and Noodles:
- 1 tablespoon canola oil vegetable oil, or sunflower oil
- ½ cup shallot or red onion, diced
- 4 teaspoons garlic minced
- 12 curry leaves optional
- 2 tablespoons sambal oelek
- 4 teaspoons red curry paste
- 1 ½ teaspoons curry powder
- 1 tablespoon palm sugar coconut sugar, or brown sugar
- 2 tablespoons rice vinegar or lime juice
- 6 cups vegetable stock if using salted stock- hold back on the salt you add to the recipe, unsalted
- 3 ramen noodles 3 oz. (85 g.) each, or other noodles of your choice, servings
- 400 ml coconut milk
- 1 teaspoon salt or to taste
To Serve and Garnish:
- 1 cup bean sprout
- ¼ cup cilantro leaves
- 2 bird’s eye chilies thinly sliced
- 3 lime wedges
- 12 tofu puffs cut in halves (or use homemade fried tofu instead)
Instructions
- Heat the oil in a large pot over medium-high heat. Once hot, add the curry leaves to the hot oil and fry them for about 45-60 seconds until they become crispy. Remove the curry leaves with a slotted spoon and set aside. If air frying, toss the curry leaves lightly in oil and air fry at 350°F (175°C) for three to four minutes. Set aside.
- Once the curry leaves have been removed from the oil, add the sliced eggplant and fry for 4-5 minutes until golden brown. Remove with a slotted spoon and drain on a wire rack suspended over a baking pan. If you are air frying instead, spray the eggplant slices with a small amount of cooking oil and air fry at 400°F (200°C) for 6-7 minutes until golden and tender.
- Once the eggplant pieces have been removed, fry the king oyster mushrooms until they are browned and crispy, then transfer them to the wire rack to cool and drain. Carefully discard the oil from the pot, leaving it clean for the next steps. Alternatively, lightly coat the mushrooms with cooking spray, and air fry the mushrooms for 5-6 minutes at 400°F (200°C) just until tender.
- Add one tablespoon of oil to the pot over medium heat. After 90 seconds, when the oil is hot, sauté the diced shallots for 4 minutes until translucent and fragrant.
- Stir in the minced garlic, curry leaves, sambal oelek, red curry paste, and curry powder. Cook for a couple of minutes until the mixture becomes fragrant.
- Add the rice vinegar, pour in the vegetable stock and turn the heat up to high to bring the broth to a boil.
- Once boiling, add the noodles and cook until they are al dente, following the package instructions.
- Turn the heat off under the pot and stir in the coconut milk and add salt to taste.
- To assemble, use tongs to distribute the noodles evenly in the center of each bowl. Use a ladle to spoon the curry broth into each bowl over the noodles. Top with the fried eggplant, mushrooms, and curry leaves. Garnish with bean sprouts, cilantro leaves, bird’s eye chilies, lime wedges, and tofu puffs, using a spoon to briefly submerge the tofu puffs in the broth so that they absorb some of the flavor.
Notes
- Add coconut milk off the heat to keep the broth smooth and prevent curdling.
- Cook the spice paste thoroughly and stir often to avoid burning and sticking.
- Fry curry leaves first to use fresh oil for frying eggplants and mushrooms effectively.
- If oil is absorbed by the vegetables or runs dry, add a splash more before frying subsequent ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 826 kcal
% Daily Value*
| Calories | 826kcal | 41% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 81g | 125% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 39g | 195% |
| Trans Fat | 0.2g | 10% |
| Sodium | 663mg | 28% |
| Potassium | 961mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 1374IU | 27% |
| Vitamin C | 165mg | 183% |
| Calcium | 96mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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