Quick Recipe Version (TL;DR)

Yield: 4 hearty bowls
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Quick Ingredients

900 g (2 lb) boneless lamb shoulder, cut into 3 cm (1 1/4-inch) cubes
2 tbsp neutral oil (plus more as needed)
4 tbsp store-bought laksa paste or homemade paste (see Full Ingredients)
1.25 L (5 cups) low-sodium chicken stock
400 ml (1 can) full-fat coconut milk
2 tbsp fish sauce, plus more to taste
1 tbsp soy sauce
1 tbsp brown sugar (or palm sugar)
2 tbsp tamarind concentrate (or 3 tbsp lime juice)
300 g dried rice noodles (laksa rice vermicelli or flat rice sticks)
200 g bok choy, chopped
150 g bean sprouts
1 lime, cut into wedges
1 cup packed mixed herbs (cilantro and Thai basil)
Crunchy toppings: 1/3 cup fried shallots, 1/3 cup chopped roasted peanuts

Do This

1) Brown lamb in a hot pot with oil (8–10 minutes).
2) Fry laksa paste in the pot until fragrant (2 minutes).
3) Add stock; simmer covered on low until lamb is tender (60–75 minutes).
4) Add coconut milk, fish sauce, soy, sugar, and tamarind; simmer gently (10 minutes).
5) Cook rice noodles; rinse and drain.
6) Wilt bok choy in the broth (2–3 minutes) and warm bean sprouts briefly (30 seconds).
7) Assemble bowls: noodles, broth, lamb; top with herbs, lime, fried shallots, and peanuts.

Why You’ll Love This Recipe

Big flavor, cozy vibe: spicy curry-laksa broth with creamy coconut and bright lime.
Tender lamb: slow-simmered until spoon-soft and deeply seasoned.
Build-your-own bowls: herbs, lime, and crunchy toppings make every bite pop.
Weeknight-friendly options: use store-bought laksa paste or make your own.

Grocery List

Produce: shallots, garlic, ginger, lemongrass (optional if making paste), bok choy, bean sprouts, lime, cilantro, Thai basil, red chilies (optional)
Dairy: none
Pantry: neutral oil, laksa paste (store-bought) or curry paste ingredients, chicken stock, full-fat coconut milk, fish sauce, soy sauce, brown sugar (or palm sugar), tamarind concentrate, dried rice noodles, fried shallots, roasted peanuts, salt

Full Ingredients

Lamb

900 g (2 lb) boneless lamb shoulder, trimmed and cut into 3 cm (1 1/4-inch) cubes
1 tsp fine salt
1/2 tsp black pepper

Laksa curry paste (choose one)

Option A (fast): 4 tbsp store-bought laksa paste

Option B (homemade):
6 dried red chilies (about 20 g), seeded for less heat
Boiling water, for soaking chilies
3 medium shallots (about 120 g), roughly chopped
6 garlic cloves, roughly chopped
20 g (about 2 tbsp) fresh ginger, sliced
1 lemongrass stalk, tender inner part only, thinly sliced
1 tbsp ground coriander
1 tsp ground cumin
1 tsp turmeric powder
1 tsp fine salt
2 tbsp neutral oil (to help blend)
Optional (adds depth): 1 tsp shrimp paste

Coconut curry laksa broth

2 tbsp neutral oil
1 medium onion (about 180 g), thinly sliced
1.25 L (5 cups) low-sodium chicken stock
400 ml (1 can) full-fat coconut milk
2 tbsp fish sauce, plus more to taste
1 tbsp soy sauce
1 tbsp brown sugar (or palm sugar)
2 tbsp tamarind concentrate (or 3 tbsp lime juice)
Optional aromatics: 1 star anise and 1 small cinnamon stick

Noodles, herbs, and crunchy toppings

300 g dried rice noodles (rice vermicelli or flat rice sticks)
200 g bok choy, chopped (stems and leaves separated if thick)
150 g bean sprouts
1 cup packed mixed herbs: cilantro and Thai basil
1 lime, cut into wedges (plus extra if you love it bright)
1/3 cup fried shallots
1/3 cup roasted peanuts, roughly chopped
Optional heat: chili oil or sambal oelek, to serve

Step-by-Step Instructions

Step 1: Prep and season the lamb

Pat the lamb dry with paper towels (this helps it brown instead of steaming). Season with 1 tsp salt and 1/2 tsp black pepper.

Set the lamb at room temperature while you prep the onion and (if using) the homemade paste ingredients, about 10 minutes.

Step 2: Make the homemade laksa paste (if not using store-bought)

Place the dried chilies in a bowl and cover with boiling water. Soak for 10 minutes, then drain well.

Add soaked chilies, shallots, garlic, ginger, lemongrass, coriander, cumin, turmeric, salt, and 2 tbsp oil (and shrimp paste if using) to a blender or food processor. Blend into a thick, mostly smooth paste. Add 1–2 tbsp water only if needed to get things moving.

Step 3: Brown the lamb for deep flavor

Heat 2 tbsp neutral oil in a large Dutch oven or heavy pot over medium-high heat until shimmering (about 190°C / 375°F surface temp, if you use an infrared thermometer).

Brown the lamb in 2 batches so the pot isn’t crowded, 4–5 minutes per batch, turning to color multiple sides. Transfer browned lamb to a plate.

Step 4: Fry the paste and build the base

Reduce heat to medium. Add the sliced onion and cook, stirring, until softened, 4 minutes.

Add 4 tbsp laksa paste (store-bought or homemade). Cook, stirring constantly, until the paste darkens slightly and smells very fragrant, 2 minutes. This step wakes up the spices and makes the broth taste fuller.

Step 5: Simmer until the lamb is tender

Add the browned lamb back to the pot along with 1.25 L (5 cups) chicken stock. Add the optional star anise and cinnamon stick.

Bring to a gentle boil, then reduce to a low simmer (aim for 90–95°C / 195–203°F, with small bubbles). Cover with the lid slightly ajar and simmer until the lamb is very tender, 60–75 minutes, stirring every 15 minutes.

If the broth reduces too much, add 120–240 ml (1/2–1 cup) water to keep it soupy.

Step 6: Cook noodles and prep toppings

While the lamb simmers, bring a pot of water to a boil. Cook the rice noodles according to package directions (typically 3–6 minutes). Drain and rinse under cool water, then drain well.

Set out your serving toppings: herbs, lime wedges, fried shallots, peanuts, and chili oil/sambal if using.

Step 7: Finish the coconut broth and season

When the lamb is tender, remove and discard the star anise and cinnamon stick (if used). Stir in 400 ml coconut milk, 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp brown sugar, and 2 tbsp tamarind concentrate.

Simmer gently (do not hard-boil) for 10 minutes to meld flavors. Taste and adjust:

More saltiness/umami: add 1–2 tsp fish sauce
More brightness: add 1–2 tsp tamarind or a squeeze of lime
More heat: add 1–2 tsp chili oil or sambal
Too spicy: add 60–120 ml (1/4–1/2 cup) extra coconut milk or stock

Step 8: Wilt the greens and assemble bowls

Add bok choy stems first (if separated) and simmer 2 minutes, then add leaves and cook until just wilted, 1 minute. Add bean sprouts and cook 30 seconds (or leave raw for maximum crunch).

To serve, divide noodles among 4 bowls. Ladle lamb and hot coconut curry broth over the noodles. Top each bowl with a generous handful of herbs, a squeeze of lime, and crunchy fried shallots and peanuts. Serve immediately.

Pro Tips

Brown in batches: crowding the pot steams the lamb and you’ll miss out on that rich, roasty flavor.
Keep the simmer gentle: a steady low simmer makes lamb shoulder tender without drying it out.
Fry the paste: cooking the paste in oil for a full 2 minutes makes the broth taste less raw and more layered.
Balance at the end: laksa should hit spicy, creamy, salty, and sour. Final seasoning is where it becomes restaurant-level.
Noodles last: keep noodles separate so they don’t soak up all the broth in storage.

Variations

Faster lamb: use lamb leg steaks cut into thin strips; simmer only 20–25 minutes (it won’t be as fall-apart tender, but it’s quick).
Seafood-laksa vibe: swap half the lamb for 300 g peeled shrimp; add shrimp in the last 3 minutes of cooking.
Extra veggies: add 200 g sliced mushrooms or 1 red bell pepper, thinly sliced during the final 10 minutes.

Storage & Make-Ahead

Store the broth and lamb together in an airtight container in the refrigerator for up to 4 days. Store noodles separately (toss with 1 tsp neutral oil to prevent sticking) for up to 3 days. Reheat broth gently over medium-low heat until steaming hot (about 75°C / 167°F), adding a splash of stock or water if it thickened. Assemble fresh with herbs, lime, and crunchy toppings right before serving.

Make-ahead: the broth tastes even better the next day. You can make it up to 2 days ahead and cook noodles just before serving.

Nutrition (per serving)

Approximate, assuming 4 servings: Calories: 780 kcal; Protein: 38 g; Fat: 45 g; Carbohydrates: 60 g; Fiber: 5 g; Sodium: 1500 mg.

Lamb Curry Laksa in Spicy Coconut Broth with Noodles