Malaysian Coconut Curry Laksa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A spicy and creamy noodle soup featuring a rich coconut curry broth with chicken, shrimp, and fresh herbs, inspired by Malaysian street flavors. This malaysian-inspired soups ready in about 30 minutes pairs rice noodles, chicken breast, thinly sliced, shrimp, peeled and deveined for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Malaysian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 8 oz rice noodles in hot water for 10 minutes until softened, then drain and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 3 tbsp red curry paste, 3 minced garlic cloves, and 1 tbsp minced ginger, sauté for 2 minutes until fragrant.
  3. Step 3: Add 2 cups coconut milk and 4 cups chicken broth to the pot, stirring to combine. Bring to a gentle boil.
  4. Step 4: Add 8 oz thinly sliced chicken breast and 8 oz peeled shrimp to the broth. Simmer for 5 minutes until chicken is cooked through and shrimp turn pink.
  5. Step 5: Stir in 2 tbsp fish sauce and 1 tsp brown sugar. Divide softened noodles into 4 bowls and ladle hot soup over them.
  6. Step 6: Top each bowl with 1 cup bean sprouts, 1/4 cup chopped fresh cilantro, 2 sliced green onions, and a lime wedge for squeezing before eating.

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Frequently asked questions

How long does Malaysian Coconut Curry Laksa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Malaysian Coconut Curry Laksa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.

Can I substitute ingredients in Malaysian Coconut Curry Laksa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Malaysian Coconut Curry Laksa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Malaysian Coconut Curry Laksa?

Malaysian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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