Creamy Coconut Curry Laksa Ramen with Crispy Tofu Puffs Tips, FAQ & printable recipe

Tips for success

For the best texture, use fresh ramen noodles if you can find them. They cook in just a few minutes and have a springy bite that pairs perfectly with the creamy broth.

If using dried noodles, cook them separately in boiling water until just tender, then add them to the broth to avoid making the soup too starchy.

To make the dish more substantial, you can add extra vegetables such as sliced bell peppers or bok choy. If you like more heat, serve with sliced fresh chilies or a drizzle of chili oil.

The lime wedge is essential—squeezing it over the finished bowl brightens all the flavors and cuts through the richness of the coconut milk.

Variations

• Chicken Laksa: Replace the shrimp with thinly sliced chicken breast. Add the chicken to the broth after the 6-minute simmer and cook until no longer pink, about 5 minutes. Ensure it reaches 165°F (74°C).
• Vegetarian Laksa: Substitute vegetable stock for the chicken stock and omit the shrimp. Add extra tofu puffs or sliced mushrooms for protein. The laksa paste may contain dried shrimp, so check the label if you need it fully vegetarian.
• Spicy Seafood Laksa: Add a handful of mussels or squid along with the shrimp for a seafood medley. Cook until the mussels open and the squid is opaque. Adjust the spice level with extra chili paste or fresh chilies.
• Rice Noodle Laksa: Swap the ramen noodles for rice noodles (vermicelli) for a more traditional laksa. Cook the rice noodles according to package instructions, then divide among bowls and ladle the hot broth over them.

Storage and make-ahead

Fridge

Store leftover laksa in an airtight container in the refrigerator for up to 2 days.

Freezer

The broth can be frozen for up to 3 months. Freeze in a freezer-safe container, leaving room for expansion. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat the broth gently on the stovetop over medium-low heat, stirring occasionally, until just simmering. Do not boil.

Leftover laksa can be stored in an airtight container in the refrigerator for up to 2 days. The noodles will absorb broth and soften, so it is best to store the broth and noodles separately if you plan to have leftovers.

Reheat gently on the stovetop, adding a splash of water or stock to thin the broth if needed.

The laksa broth can be made up to 2 days ahead and refrigerated. Cook the shrimp and tofu puffs just before serving to keep them at their best.

When ready to serve, reheat the broth to a gentle simmer, add the shrimp and tofu, and cook until the shrimp are opaque. Cook the noodles fresh and assemble the bowls.

Serving ideas

Serve the laksa immediately after assembling, while the noodles are still springy and the broth is piping hot. Garnish each bowl generously with bean sprouts and cilantro, and place lime wedges on the side. The lime is not just a garnish—it is a crucial flavor component that brightens the rich, creamy broth.

This dish is best enjoyed as a main course for two, but it can be stretched to serve four as a starter. For a more substantial meal, add extra tofu puffs or serve with a side of steamed jasmine rice. The leftovers are just as delicious the next day, if they last that long.

Frequently asked questions

Recipe card

Creamy Coconut Curry Laksa Ramen with Crispy Tofu Puffs

Prep 5 minCook 10 minTotal 15 minServes 2

Ingredients

• 90 g laksa curry paste (about 1/3 cup)
• 2 tbsp coconut oil
• 400 ml coconut milk (about 1 2/3 cups)
• 400 ml chicken stock (about 1 2/3 cups)
• 100 g tofu puffs (about 2 cups)
• 200 g shrimp, peeled and deveined (about 1/2 lb)
• 2 packages ramen noodles (fresh or dried)
• 1 cup bean sprouts
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the laksa curry paste and cook, stirring constantly, until fragrant and sizzling, about 1 to 2 minutes. The paste will darken slightly and release its aroma.
2. Pour in the coconut milk and chicken stock. Stir well to combine with the bloomed paste. Bring the mixture to a gentle simmer over medium-high heat, then reduce heat to maintain a steady simmer at about 92°C (198°F).
3. Let the broth simmer gently for about 6 minutes, stirring occasionally, until the ruby-red chili oil rises to the top. The broth will thicken slightly and become intensely flavored.
4. Add the shrimp to the simmering broth. Cook for 2 to 3 minutes, until they turn pink and opaque. Check that the thickest part of a shrimp reaches 145°F (63°C) using an instant-read thermometer.
5. Add the tofu puffs to the broth. Let them soak up the broth for about 2 minutes, turning them occasionally so they absorb the coconut curry liquid and soften slightly while keeping their crisp edges.
6. Add the ramen noodles to the pot. Cook according to package instructions, usually 2 to 4 minutes for fresh noodles or 4 to 5 minutes for dried, until tender but still springy. Stir gently to separate the noodles.
7. Divide the noodles, shrimp, and tofu puffs among bowls. Ladle the hot broth over the top. Garnish with bean sprouts, fresh cilantro, and lime wedges on the side. Serve immediately.

Contains: crustaceans, soy, gluten, milk, fish

Estimated nutrition per serving

Calories

680

Protein

28 g

Carbohydrates

45 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.