Laksa Gravy

This Laksa Gravy is a vibrant, spicy-sweet coconut broth that serves as the soul of many Southeast Asian noodle soups. Made from a freshly pounded paste of dried red chilies, galangal, lemongrass, and aromatic spices, it delivers a complex flavor profile that balances heat with richness. The thick coconut milk adds a velvety texture, while dried shrimp and shrimp paste provide a deep, savory umami backbone. It's perfect for pouring over rice noodles or serving as a hearty soup with fish balls and tofu.

Cooking Method: Boiling, Frying, Stewing

Cuisine: Thai

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 8

Calories: 583.5

Dietary: Gluten-free

Description

This Laksa Gravy is a vibrant, spicy-sweet coconut broth that serves as the soul of many Southeast Asian noodle soups. Made from a freshly pounded paste of dried red chilies, galangal, lemongrass, and aromatic spices, it delivers a complex flavor profile that balances heat with richness. The thick coconut milk adds a velvety texture, while dried shrimp and shrimp paste provide a deep, savory umami backbone. It's perfect for pouring over rice noodles or serving as a hearty soup with fish balls and tofu.

Ingredients

6 small Dried red chilies, soaked
1 stalk Lemongrass, thick lower part only
8 whole Shallots (or 1 medium red/brown onion)
4 slices Fresh galangal (or 1 tsp ground dried galangal)
4 whole Candlenuts
1/2 tsp Shrimp paste (blacan)
1/4 cup Oil
1 tsp Ground turmeric
2 tsp Ground coriander
2 tbsp Dried shrimp, soaked and pounded
2 cans Coconut milk (13.5 oz each)
3 cups Chicken stock (or reserved shrimp stock)
1/2 lb Chinese fish balls
1 tsp Salt

Directions

1
Soak dried red chilies in warm water until soft, then drain.
2
Pound soaked chilies, lemongrass, shallots, galangal, candlenuts, and shrimp paste together in a mortar and pestle, or grind in a food processor with 1.5 tablespoons of oil until a smooth paste forms.
3
Stir ground turmeric and coriander into the paste.
4
Heat the remaining oil in a large saucepan over medium heat.
5
Add the spice paste and fry gently, stirring frequently, for 4–5 minutes until fragrant.
6
Add pounded dried shrimp and fry for 2 minutes.
7
Carefully ladle the thick cream from the top of the unshaken coconut milk cans and set aside.
8
Shake the remaining coconut milk cans and combine with 3 cups of stock in a bowl.
9
Pour the thin coconut milk mixture into the fried paste and bring to a boil, stirring constantly.
10
Add fish balls and simmer for 5 minutes.
11
Stir in the reserved thick coconut cream and salt.
12
Simmer gently until the gravy thickens to your desired consistency.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 583.5kcal

% Daily Value *
Total Fat 58.0g90%
Saturated Fat 35.0g175%
Cholesterol 25.0mg9%
Sodium 650.0mg28%
Total Carbohydrate 12.0g4%
Dietary Fiber 2.0g8%
Sugars 1.0g
Protein 18.0g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute shrimp paste with mushroom powder or soy sauce, and use vegetable stock instead of chicken stock.

Dried shrimp can be omitted for a milder flavor, though it adds significant depth. If unavailable, increase the salt slightly.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight. Reheat gently on the stove, adding a splash of water if too thick.

This gravy pairs well with rice noodles, vermicelli, or as a dipping sauce for fried items.

Keywords: laksa, coconut curry, spicy soup, thai curry, lemongrass, galangal, dried chilies, shrimp paste, candlenuts, curry paste, noodle soup, asian cuisine, spicy coconut, homemade laksa, curry gravy

Read it online: https://www.chefs-mate.com/recipe/laksa-gravy/