Laksa is a popular spicy noodle soup from the Peranakan culture. My version of Malaysian chicken laksa curry features chicken (or swap for prawns) and packs a very authentic flavor! Say goodbye to your store-bought Laksa paste, this will be the only recipe you’ll ever need.

Chicken laksa curry is one of Malaysia’s most popular chicken curry dishes. It’s spicy, creamy, coconutty, and loaded with flavor.

It also has a punch of Umami flavors from dried shrimps and shrimp paste. It’s an excellent option for a hearty weeknight meal as curry laksa comes together quite quickly, especially if you make the laksa paste in advance.

Origin and Varieties

Laksa is a Malaysian dish that originated in Maritime Southeast Asia. Peranakans created it and is now primarily eaten in Malaysia, Indonesia, and Singapore.

There are many different types of laksa, but the most common ones are Assam Laksa (Penang), Nyonya laksa (Malacca), Laksa Utara (Kedah), Laksam (Kedah, Kelantan, Terengganu), Laksa Kelantan (Kelantan), Sarawak laksa (Sarawak), Curry laksa (Kuala Lumpur), and Johor laksa (Johor).

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What should laksa taste like

Laksa has a slightly creamy, spicy, rich, flavor-packed affair of broth and coconut milk. It has comforting layers of ingredients and the ultimate comfort in a bowl.

Chicken laksa curry ingredients

Making laksa paste from scratch is easy and creates a better flavor than store-bought laksa paste; however, it takes a few ingredients to make laksa curry paste.

Red chilies for the heat
Dried shrimps and shrimp paste to add flavors
Candle nuts or replace with macadamia nuts or cashews
Coriander seeds, cumin seeds
Curry powder, turmeric powder
Galangal, garlic, onion, lemongrass. Be sure to use fresh ingredients

And now, for the curry laksa ingredients, you will need:

Vegetable oil to cook the paste
Chicken thighs, chicken stock, or replace with prawns
Coconut milk. Use full-fat coconut milk or coconut cream
Tofu puffs
Rice noodles or replace with shirataki noodles for low-carb laksa
Salt, sugar
Fish sauce and lime juice to season the broth
Sambal oelek, if you prefer spicy
Thai red chilies, if you prefer spicy
Cilantro for garnish

How to make Malaysian chicken laksa curry

Mix all the ingredients given under Laksa paste, put them in a food processor, and blitz them until you get a paste-like consistency. Set aside
Fill a medium saucepan with water and bring it to a boil on high heat
Turn off the heat and add the noodles. Let the noodles sit in hot water for 5 minutes. Once the noodles soften, drain and rinse them under cold water. (Make sure you read the cooking instructions on the packet as it might vary according to brand)

Heat vegetable oil in a pan on medium flame, add 2 tablespoons of the Laksa paste, and sauté for 3-4 minutes or until the oil starts to separate. Add the chicken thighs and cook for 3-4 minutes until the chicken changes color from pink to white
Add chicken stock and coconut milk. Bring it to a boil. Cover and cook for 7 minutes
Add tofu puffs, salt, sugar, fish sauce, and lime juice. Adjust the seasoning as per your taste. Turn off the heat
In a bowl, divide cooked rice noodles. Pour the curry over the noodles. Garnish with chopped cilantro, chopped Thai red chilies, and Sambal Oelek. Serve warm and enjoy

Expert tips

To make tofu puffs, Fry the tofu pieces on medium heat for 4 to 5 minutes until crispy.
It’s best to consume the prepared Laksa bowl fresh. However, you can freeze laksa chicken curry without noodles and toppings in an air-tight container for about 2 months. To reheat, thaw and heat the curry over a medium flame until heated (You can add some water if it’s too thick)
You can also freeze the laksa paste for later use
You can use packaged tofu puffs and laksa pastes if you’re short on time
Sambal Oelek (chili paste) is optional but recommended. It’s essential to add some heat and flavor to this laksa
The most common toppings used in laksa are – bean sprouts, lime juice and wedges, hard-boiled eggs, cucumbers (julienned), fried shallots, cilantro, chili paste, and red chilies. You can add/change toppings as per your liking

Storing chicken curry laksa

It’s best to consume the prepared Laksa bowl fresh. However, you can freeze laksa chicken curry without noodles and toppings in an air-tight container for about 2 months.

To reheat, thaw and heat the curry over a medium flame until heated (You can add some water if it’s too thick).

You can also freeze the laksa paste for later use.

Vegetarian laksa

You can make turn this chicken laksa into a vegetarian version. Use vegetable broth instead of chicken broth and add ingredients such as tofu puffs, sliced bell peppers, bean sprouts, green beans, mushrooms, and zucchini.

Sides to serve with chicken laksa curry

This Malaysian laksa goes well with spicy shrimp satay, beef rendang, and bubur ketan hitam (pulut hitam) for dessert.

This Malaysian chicken laksa curry is packed full of flavor. You can make it a vegetarian-style or a low-carb version. Either way, this comforting laksa soup will warm you to the bones.