Curry Laksa

I’ve been pleasantly surprised by the huge influence that Asia has on modern day Australian food.  I’ve learned a few new dishes and new names for old favorites.  (For example, ‘Dim Sum’ is called ‘Yum Cha’.)  With all of the new opportunities for Asian dining I’ve decided to try a bunch of the soups that I’ve only seen others eat, my current favorite being Curry Laksa (before moving here I hadn’t even heard of ‘laksa’ 😉 ). As I’m writing this, I’ve discovered that laksa is  combination of influences from China and Malaysia.  And that curry laksa is a combination of curry soup and noodles (either laksa or vermicelli noodles).

I ended up finally making a curry laksa tonight because I made a cauliflower soup and knew the kids would gobble all of it up, so we needed 2 soups.  I guess having 2 soups is sort of a family tradition –  my Dad quite often can be found ordering 2 soups when we are out to dinner, one for the appetizer and one for the main.

Thai Laksa

Adapted from

Serves 4.

  • 2 tablespoons sunflower oil
  • 1 pound chicken thigh fillets, sliced
  • 1/3 cup (100 grams) laksa paste
  • 1 1/2 cups (375ml) chicken stock
  • 1/2 cup water
  • 1 cup (250 ml) coconut milk
  • 2 kaffir lime leaves, finely chopped
  • 1 tablespoon grated palm sugar (or brown sugar)
  • 1 tablespoon fish sauce
  • 1-2 tablespoons lime juice
  • 200 grams dried vermicelli rice noodles
  • 2 cups bean sprouts, trimmed
  • 1/2 cup Thai basil
  • 1/2 cup cilantro
  • fried asian shallots, garnish
  • red chili, sliced, garnish
  1. Heat oil in wok. Add chicken and brown in batches 3-4 minutes, set aside.
  2. Add laksa paste and sauce about a minute until fragrant.
  3. Add chicken, stock, coconut milk, water and kaffir lime leaves. Bring to a boil, reduce heat and simmer for 10 minutes.
  4. Stir in sugar, fish sauce and lime juice.
  5. Cook noodles according to package directions, drain and rinse.
  6. Divide noodles among the bowls, ladle laksa over noodles.
  7. Top with sprouts, basil, cilantro, dried shallots and red chili (if using).
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