Curry Laksa

Sometimes those ingredients seem unheard of, and you won’t find them in your local grocery store.

Yield: 1


Curry Laksa recipe

And have you ever found a recipe for a more exotic dish, read the list of ingredients, and thought to yourself, "maybe that's it?"

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 1 hour 5 minutes


  • A couple of handfuls of shrimp;
  • 100g glass of pasta (I used glass bean noodles, but basically any Asian pasta is suitable);
  • a handful of bamboo shoots;
  • cans of coconut milk;
  • a little coconut oil;
  • 1 v.s. grated ginger;
  • 3 cloves grated garlic;
  • slightly chilli (depending on how sharply you like);
  • Lemongrass 8-10 cm long;
  • 2 maggi chicken broth cubes;
  • Half lyme or lemon;
  • For decorating coriander, basil and sesame seeds.


  1. In a saucepan, bring 1.5 liters of water to a boil, then add the broth cubes. Allow it to bubble.
  2. We cook the pasta according to the package directions.
  3. We arrange the ginger, garlic, lemongrass, and chilli as finely as we can.
  4. We heat a good spoonful of coconut oil in a saucepan, then add ginger, garlic, lemongrass, and chili pepper. Fry for 1-2 minutes, until lightly browned. We add coconut milk and chicken broth and bring it to a boil.
  5. We add the shrimp and continue to boil for another 2-3 minutes.
  6. AND THAT'S ALL THERE IS TO IT! In a bowl, combine coconut/chicken broth with shrimp, pasta, bamboo shoots, abundant coriander and basil, and a pinch of sesame seeds. Before serving, sprinkle with lyme/lemon juice.

Nutrition Information



Serving Size


Amount Per ServingCalories 630Total Fat 38gSaturated Fat 25gTrans Fat 0gUnsaturated Fat 9gCholesterol 86mgSodium 1225mgCarbohydrates 57gFiber 3gSugar 2gProtein 24g

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I kept putting off making curry lakss because I’m not going to traipse around Vilnius looking for a galangal root, a kafir lyme leaf, or a lacsa paste.

But then I decided, “No, I’ll make a simpler version.” You know, it got so good that I wasn’t expecting it! I wouldn’t even say there’s a difference between where we eat in an Asian restaurant and where we eat elsewhere. The only ingredient you might not be able to find in a smaller store and will have to visit a larger one is LEMONGRASS.

All of the other products are well-known and easily accessible.

One minor point: the first time I made it, I used natural chicken broth. The second time around, I simplified things even more by making the broth with organic Maggi cubes. There was no discernible difference, and I saved nearly an hour.

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