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Kari Laksa

Kari Laksa

    4 serving

Prep time:

Cook time:

Serves: 4

Laksa is the umbrella term for noodle soups to which there are many varities in Malaysia, varying from town to town. The curry or kari laksa has a mixture of tofu, chicken and seafood.
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  • 200g Curry paste
  • 200ml coconut milk
  • 100g tofu
  • 1 pack beansprouts
  • 375g Vit’s Air dried broad noodles
  • 15 large prawns , shells removed
  • 300g chicken
  • 1 large handful coriander


Step 1

Mix 1 packet of curry laksa paste into 1.5L of boiling water.

Step 2

Add 200ml of coconut milk and the tofu puff. Bring to a quick boil and switch to a low flame.

Step 3

While the laksa is simmering, cook the chicken and the prawns separately.

Step 4

Blanch the yellow noodles along with the bean sprouts. Once the noodles are cooked, distribute evenly into 5 bowls.

Step 5

On top of the noodles, serve the chicken, prawns and mint leaves.

Step 6

Pour the laksa soup into the bowls and serve hot.

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