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15-Minute Easy Curry Laksa

Name: 15-Minute Easy Curry Laksa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: other
Ingredients: vegetable oil; red curry paste; curry powder; chicken thighs (bone-in, skin-on, cut in half); Coconut milk; Chicken Stock or Water; Fresh live prawns; fish balls; fried tofu puffs; fish sauce; sugar; Salt; ramen / egg noodles (cooked); hard-boiled egg; bean sprouts; Fresh Coriander

groups2 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 15 minsscheduleTotal: 25 minsoutdoor_grillBoiledlocal_fire_departmentMedium

Allergens:warningGlutenwarningEggswarningFishwarningShellfishwarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

Active Cooking

00:00:52

Heat 2 tbsp vegetable oil in a pot over medium heat. Add 3 tbsp Thai red curry paste and stir-fry for 30 seconds until sizzled, bloomed, and red oil forms. Add 1 tbsp curry powder and stir constantly until fragrant and fully incorporated.

local_fire_departmentMedium heat, about 1-2 minutes

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Watch out

Stir dry curry powder constantly in hot oil so it blooms without scorching, otherwise it will taste burnt and bitter.

Ingredients:vegetable oil (2 tbsp)red curry paste (3 tbsp)curry powder (1 tbsp)

Tools:wooden spatulapot

Active Cooking

00:01:52

warningStay safe

Handle raw chicken carefully and wash hands thoroughly after touching to avoid cross-contamination.

Add 250g diced chicken thigh fillets into the spiced paste. Stir-fry for 1 minute until the chicken pieces are completely coated in the red curry paste mixture.

local_fire_departmentMedium heat, about 1 minute

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Watch out

Coating the chicken thoroughly in paste before liquids are added seals in flavor and prevents raw chicken juices from thinning the paste flavor.

Ingredients:chicken thighs (bone-in, skin-on, cut in half) (250 g)

Tools:wooden spatula

Active Cooking

00:02:08

Pour in 375ml coconut milk and stir until the curry paste blends completely into a creamy yellow broth. Then pour in 750ml chicken stock. Bring to a gentle simmer for 5 minutes until chicken is cooked through and flavors release into the broth.

local_fire_departmentMedium-low heat simmer, 5 minutes

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Watch out

Keep heat at a gentle simmer rather than a rapid boil, otherwise high heat can cause coconut milk to split and curdle.

Ingredients:Coconut milk (375 ml)Chicken Stock or Water (750 ml)

Tools:wooden spatula

Active Cooking

00:03:05

Add 150g raw prawns, 12 fish balls, and 10 fried tofu puffs into the simmering broth. Gently submerge the tofu puffs so they absorb broth. Simmer for 2 minutes until prawns turn pink and opaque, and fish balls are heated through.

local_fire_departmentMedium-low heat simmer, 2 minutes

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Watch out

Do not boil prawns longer than 2-3 minutes, otherwise they will become tough and rubbery.

Ingredients:Fresh live prawns (150 g)fish balls (12 piece)fried tofu puffs (10 piece)

Tools:wooden spatula

Active Cooking

00:03:48

Taste broth first. Add 1 tbsp fish sauce, 1 tsp sugar, and 1/2 tsp salt (add salt in pinches to taste). Stir well and taste again until a balanced savory, rich, sweet, and spicy curry laksa broth is achieved.

local_fire_departmentLow heat simmer, 1 minute

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Watch out

Taste broth before adding all salt as store-bought chicken stock and curry paste vary in saltiness.

Ingredients:fish sauce (1 tbsp)sugar (1 tsp)Salt (0.5 tsp)

Tools:tasting spoon

Active Cooking

00:05:07

Divide 300g warm cooked ramen noodles into serving bowls. Use tongs to arrange cooked chicken pieces, 150g cooked prawns, 12 fish balls, and 10 tofu puffs over noodles. Ladle boiling hot laksa broth into the bowls. Top with half a soft-boiled egg, 50g fresh bean sprouts, and 10g fresh coriander leaves.

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Watch out

Ladle boiling hot soup carefully into bowls to avoid splashing hot coconut broth onto hands.

Ingredients:ramen / egg noodles (cooked) (300 g)hard-boiled egg (1 piece)bean sprouts (50 g)Fresh Coriander (10 g)Fresh live prawnsfish ballsfried tofu puffschicken thighs (bone-in, skin-on, cut in half)

Tools:soup bowlsoup ladleTongs