The best authentic Spicy Laksa Curry Noodle Recipe

Need some spice in your life?

The Cooking Junket loves spicing up your life with delicious recipes

As the weather turns colder in the Northern Hemisphere, it’s nice to have a delicious heart-warming soup to come home to

But we’re not talking about boring vegetable soup – this is really something you can sink your teeth into and get full!

And if you’re in Australia – like our Guest Contributor, Lisa from Lisa’s Lemony Kitchen – there’s no excuse not to eat Laksa Noodles too! South East Asian cooks and foodies eat SPICY, HOT foods to sweat, sweat, sweat off the SUMMER HEAT! We love it!

Speed up your metabolism if you’re a health-nut with this one!


SPICY LAKSA-inspired Curry Noodles

from Lisa’s Lemony Kitchen

Serve 6

1 kg of cooked Hokkien noodles

1 cup of beansprout

2 cooked chicken breast – shredded

Chilli Paste

Ingredients A

50 g dried chillies
(soaked in hot water for 15mins & drained)

200 g onions/shallots

2 cloves garlic

2 stalks of lemon grass

Ingredient B

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1 tsp fennel seeds

Ingredient C

¼ tsp turmeric powder

1 cup vegetable oil

1 Tbsp sugar

  1. Blend ingredients A to fine paste (may require adding a little bit of water/oil to assist the blending).

  2. Grind seeds (ingredient B) to fine powder

  3. Mix well ingredients A, B and turmeric powder

  4. Heat up oil (medium)

  5. Fry the mix in medium heat until oil separates from the mixture (approximately 20-30 minutes)

  6. Add sugar and salt to taste

  7. Remove from heat

Prawn and Beans Condiment

150 g string beans/french beans

150 g fresh medium size prawns

1 tablespoon fish curry powder

50 ml coconut cream

50 ml water

1/3 portion of prepared chilli paste (above)

  1. Wash and cut beans to 2.5cm (1 inch) lengths

  2. Shelled and de-vein the prawns

  3. Stir fry the beans, curry powder and chilli base in medium heat for 2 minutes

  4. Add prawns and coconut cream and mix thoroughly

  5. Add water and bring mixture to boil in high heat

  6. Add sugar and salt to taste (if required)

  7. Remove from heat

Curry Broth

2 sticks of lemon grass (head smashed)

350 ml coconut cream

2 litre water

1/3 portion of prepared chilli base

20g dried anchovies (from Asian grocer)

20 pcs fried bean curd puff (from Asian grocer)

  1. Wash anchovies and place in a muslin bag (optional)

  2. Half the bean curd puff

  3. Slow boil chilli paste, lemon grass, anchovies and water for 20-30 minutes

  4. Add coconut cream and bean curd puffs

  5. Bring mixture to boil

  6. Add sugar and salt to taste


  1. Blanch cooked Hokkien noodles in hot water for 1 minute (to get rid of oil coating the noodles).

  2. Drain and wash under cold water.

  3. Strain in colander.

  4. Place about a handful of noodle in a bowl.

  5. Ladle soup, and top with condiments : beansprouts, prawn with beans, cooked chicken and chilli paste.

  6. Serve hot


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