Creamy, sweet, spicy, tangy – this Green Curry Laksa is loaded with delicious flavors! Dairy-free and gluten-free, too!
Laksa, a very popular dish in South East Asia and am pretty certain in other parts of the world, is essentially a coconut curry soup with noodles often with chicken or shrimp, bean curd puffs, fish sticks and sometimes bean sprouts for extra crunch! The flavor is amazing and complex – a little sweet, tangy, savory, creamy and definitely spicy-licious from all the wonderful spices added to it. It’s the kind of food that hubby and I love – multi-dimensional in taste and truly satisfying.
I cannot remember exactly when I tasted this truly flavorful soup. It was definitely more than 10 years ago as the last time I distinctly remember eating this was when my aunt in Australia brought us to a noodle house in Sydney just so we can taste it. This was in January 2004, the night before we left Australia during our honeymoon there. We could have possibly had it first in Singapore, so very well-known for its fantastic Laksa soup, when we had a brief stop there en-route to Australia. Either way, our taste of this exquisite soup was truly memorable. Shame though that I never made this soup soon after and had to wait a decade to attempt it.
I honestly thought that because of its complexity in taste that it would be so difficult to make. Actually, it’s not. All that’s needed is to make a curry paste and then add some coconut milk and then your choice of meat, cooked noodles and a few garnish and that’s it. You can even make a short-cut by buying pre-made Laksa paste or powder or use your favorite curry powder, too. However, I didn’t want to cheat and thought I’ll try to make it from scratch. After all most of the ingredients are not impossible to find – they were all in our grocery and all I needed was a good and reliable food processor and voila – I have a homemade and truly delicious curry paste for Laksa. Anyway, hope you try this flavorful coconut curry soup and enjoy it as much as we did. <
Green Curry Laksa
Creamy, sweet, spicy, tangy - this Green Curry Laksa is loaded with delicious flavors! Dairy-free and gluten-free, too!
For the Curry Laksa Paste
- 3 cloves Garlic, peeled
- 2 tablespoons freshly grated Ginger
- 1-2 red Chili (Bird's Eye), fresh
- 1 stalk Lemon Grass, finely chopped
- 20 pieces Cashew Nuts or Almonds
- 1 1/2 tablespoons brown Sugar
- 2 teaspoons ground Turmeric
- 1 teaspoon ground Coriander
- 2 tablespoons Fish Sauce
- Juice from 1 large Lime or 2 small ones
For the Soup
- 2 tablespoons Oil
- 2 (14 oz) cans Coconut Milk
- 3 pieces Chicken breasts, boneless, skinless and cut into bite-size chunks
- 1 (14 oz) can Chicken broth
- Salt, to taste
- 1 pack (12-14 oz) Rice noodles, cooked
- 1 pack Bean sprouts
- A Handful Cilantro leaves, chopped
For the Curry Laksa Paste
Place all the ingredients in a food processor. Grind until a smooth paste forms. Set aside.
For the Soup
In a large sauce pan, heat the oil. Add the curry paste and cook on low setting, stirring for 1-2 minutes or until aromatic.
Pour in the coconut milk and chicken broth and bring to a boil. Add the chicken breasts and simmer on low for about 15 minutes or until the chicken is fully cooked and tender.
Taste the soup and adjust the seasoning (use either salt, fish sauce, sugar and even some extra lime juice) as needed. The soup must be strong in flavor since noodles would be added to it.
To serve, place the cooked rice noodles into individual bowls and ladle the soup into each bowl. Top with bean sprouts, even some tofu and garnish with chopped cilantro. Serve with extra sliced lime on the side. Enjoy immediately.
Bird's eye chili, despite its size, is quite spicy so choose the heat level you can tolerate. Slice the bottom part of the lemon grass and peel off any dried layers on top before using. Keep some extra lime slices handy when serving the laksa. You can simply squeeze a few drops of fresh lime juice on the soup as you eat, if desired.
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