Curry Laksa, Lightened

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 3

  • 90 g chicken breast (sliced)90g
  • 40 g prawns (about 3, peeled)40g
  • 50 g firm tofu (squeezed dry)50g

Carbs· 1

  • 50 g rice vermicelli (dry)50g

Vegetables· 4

  • 40 g bean sprouts40g
  • 6 g garlic (minced)6g
  • 6 g ginger (minced)6g
  • 1 lemongrass stalk (bruised)5g

Sauces· 2

  • 45 g lite coconut milk (3 tbsp)45g
  • 12 g chili paste (cili boh)12g

Spices· 2

  • 6 g curry powder (1 tbsp)6g
  • pinch of salt(staple)2g

Fats & oils· 1

  • 5 g cooking oil (1 tsp)(staple)5g

  1. Soak the rice vermicelli in hot water until soft; squeeze the firm tofu dry and blend it with 3 tbsp water into a smooth tofu cream.

    Why? Blended tofu gives the broth the same clingy, creamy body as coconut milk but with almost no saturated fat — that's what lets us cut the santan down to just 3 tbsp.

    Tip: The drier you squeeze the tofu, the smoother it blends and the less raw-bean taste ends up in the soup.

    Next up:Heat 1 tsp oil in a pot and sauté the garlic, ginger and lemongrass over medium heat, then add the curry powder and chili paste and fry 1 min until fragrant and the oil reddens.

  2. 1 min · hands-free

    Heat 1 tsp oil in a pot and sauté the garlic, ginger and lemongrass over medium heat, then add the curry powder and chili paste and fry 1 min until fragrant and the oil reddens.

    Why? The spices in curry powder are fat-soluble, so blooming them in a little oil unlocks that deep, layered laksa aroma far better than simply adding more oil.
    Watch out: Spices scorch and turn bitter fast — keep the heat moderate and move on the moment they smell fragrant.
    01:00

    Next up:Pour in 300 ml water and the tofu cream, bring to a boil, add the lite coconut milk and a pinch of salt, then slip in the chicken slices and simmer 5 min.

  3. 5 min · hands-free

    Pour in 300 ml water and the tofu cream, bring to a boil, add the lite coconut milk and a pinch of salt, then slip in the chicken slices and simmer 5 min.

    Why? Coconut milk splits and loses aroma if boiled hard for long, so it goes in late over a gentle simmer — a small amount still tastes rich.

    Tip: Keep the broth at a bare simmer, not a rolling boil, so the chicken breast stays tender.

    05:00

    Next up:Add the prawns and cook 2 min until pink, then add the bean sprouts and soaked vermicelli, warm through 1 min, and ladle into a bowl.

  4. 2 min · hands-free

    Add the prawns and cook 2 min until pink, then add the bean sprouts and soaked vermicelli, warm through 1 min, and ladle into a bowl.

    Why? Prawns and bean sprouts need only the last minute of heat — overcook them and the prawns turn rubbery and the sprouts go limp, losing the crisp-tender bite that makes this bowl.

    Tip: A squeeze of calamansi and a dab of chili paste on top lift the whole bowl with a bright, spicy edge.

    02:00