Curry Laksa Noodles
Makan Tengah Hari • Malaysia
How to Make Curry Laksa Noodles (Traditional & Healthy Version)
Curry Laksa Noodles is a beloved Malaysian dish that beautifully showcases the country's vibrant multicultural cuisine. Originating from the Peranakan (Nyonya) communities, this noodle soup combines Chinese and Malay culinary influences, resulting in a harmonious blend of aromatic spices, creamy santan (coconut milk), and fresh local herbs. The dish is renowned for its rich, spicy broth, springy noodles, and colorful toppings, making it a staple at hawker stalls and home kitchens alike. In this healthy vegetarian version, we use wholesome ingredients like tofu, fresh vegetables, and a fragrant homemade spice paste to ensure a nutritious meal without compromising on authentic Malaysian flavors. The use of local ingredients such as lemongrass, daun limau purut (kaffir lime leaves), and fresh chili gives the curry laksa its distinctive aroma and depth. Satisfying and comforting, this dish is perfect for those seeking a taste of Malaysia in a lighter, health-conscious way.
Bahan-bahan(untuk 1 large bowl of Curry Laksa Noodles)
- 120g Rice vermicelli noodles (mee hoon)
- 100g Firm tofu (cubed)
- 1 cup Bean sprouts (taugeh)
- 200ml Santan (coconut milk) (light coconut milk for lower fat)
- 600ml Vegetable stock (homemade preferred)
- 1 stalk Lemongrass (bruised)
- 2 leaves Daun limau purut (kaffir lime leaves)
- 2 Red chili (fresh, deseeded)
- 3 Shallots (sliced)
- 2 cloves Garlic (chopped)
- 1 inch Ginger (sliced)
- 1 tsp Turmeric powder
- 1 small Carrot (julienned) - pilihan
- 1/2 small Cucumber (julienned, for garnish) - pilihan
- to taste Salt
- 1 tbsp Cooking oil (can use canola or sunflower)
Arahan
- 1
Prepare the spice paste by blending shallots, garlic, ginger, red chili, and turmeric powder with a splash of water until smooth.
5 minutes
Use fresh local ingredients for best flavor.
- 2
Heat oil in a pot over medium heat. Sauté the spice paste until fragrant, about 3–4 minutes.
4 minutes
Stir constantly to prevent the paste from burning.
- 3
Add the lemongrass and daun limau purut to the pot. Pour in vegetable stock and bring to a gentle boil.
3 minutes
Bruise the lemongrass to release more aroma.
- 4
Add the tofu and carrots (if using). Simmer for 5 minutes to allow flavors to infuse.
5 minutes
For firmer tofu, pan-fry before adding.
Kenapa hidangan ini sihat
By focusing on whole plant ingredients, moderate oil, and light coconut milk, this Curry Laksa Noodles recipe offers a satisfying, nourishing meal with less fat and calories. The inclusion of high-fiber noodles and vegetables aids digestion and long-lasting satiety, making it a smart choice for those seeking nutritious Malaysian food without sacrificing authentic flavor.
This vegetarian Curry Laksa Noodles is rich in plant-based protein from tofu and packed with dietary fiber from fresh vegetables and bean sprouts. The use of light santan (coconut milk) and vegetable stock keeps saturated fat content lower than traditional versions. Essential vitamins and minerals such as vitamin C, potassium, and antioxidants come from local aromatics and herbs. By using less oil and omitting fried toppings, this recipe supports heart health and balanced blood sugar.
Petua
- 💡Tip 1: Use local fresh santan for a richer, authentic flavor.
- 💡Tip 2: Add extra herbs like daun kesum (Vietnamese mint) for deeper aroma.
- 💡Tip 3: Prepare the spice paste in advance and freeze in portions for quick meals.
Penyimpanan & hidangan
Store the soup base separately from noodles in airtight containers in the refrigerator for up to 2 days. Reheat soup gently (do not boil) and assemble with fresh noodles and toppings before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 600.0 kcal |
