Curry laksa runs on the rempah — a spice paste of chiles, lemongrass, and dried shrimp that has to be fried until the oil splits and goes red. Rush that fry and the broth tastes raw and flat no matter how long you simmer it.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep25 min
Cook25 min
Makes4 servings
CuisineMalaysian
Cost$$$
Dairy-free
Contains gluten · fish · shellfish · soy
Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).
The Ingredients — and where to get them
Cook for4servings
Rice noodles
Thick rice vermicelli or a mix with yellow noodles; blanch just before serving.
Can you make Laksa in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Laksa? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Laksa ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Laksa gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).
Is Laksa vegan? — No
No — it contains seafood, so it isn’t vegetarian or vegan.
Community Notes
Cooked it? Changed something that worked? Leave a note for the next person — first-name basis, no account.
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