Resep Laksa Ketam/Kepiting, Rice Noodle in Rich & Spicy Crab Curry Soup

resepi laksa ketam crab curry rice noodle soup malaysian

Laksa Ketam or Rice Noodle in Rich Crab and Coconut Milk Curry

Laksa is a spicy rice noodle soup from the Peranakan culinary, fusion of of Chinese and Malay (Melayu) descent found in Indonesia, Malaysia and also Singapore. Laksa derived from the Sanskrit lakshas (लकशस्) meaning “one hundred thousand” (lakh) and Hokkien Chinese word 沙 (Cantonese: [lɐ̀t.sáː]) as “dirty”  and “spicy sand” from the appearance and  the texture of the grounded dried prawns.

recipe crab curry laksa noodle soup crab spicy crab soup

Live Blue Crab Made the Laksa Had a Very Kick’in and Superior Crabby Broth

I was  so lucky to found live blue crab at Grand Lucky Supermarket in Jakarta (nearby Pacific Place Mall) and it’s not tagged as silly expensive as a seafood restauran. The live blue crab cost me about 9.99 USD for a kilo and i brought home about one and a half kilos. No more pale canned crab meat that cost me about 2.85 USD for 125 gr drained crab meat weight. Foraging over a gourmet store in Jakarta driven me to Kem Chick Supermarket and i found a very small bundle of daun laksa or daun kesum or laksa leaves for about 0.5 USD. Daun laksa had a stong aromatic aromas and pleasant spicy and a little bit tangy after taste. but since i using live blue crab for this recipe, i use only a pinch. I think daun laksa is more suits with asam or sour laksa instead of curry laksa for my personal licking.

live blue crab in aquarium grand lucky supermarket

Live Blue Crab in Aquarium @ Grand Lucky Supermarket

laksa leaves daun kesum vietnamese corriander leaves

Laksa Leaves,Daun Kesum, Vietnamese Corriander Leaves, Cambodian Mint from Kem Chick

recipe crab laksa noodle soup crab coconut curry spicy malaysian noodle soup

Spicy Crab Coconut Curry Soup with Rice Noodle/Vermicelly a.k.a Laksa Kari Ketam

There are two basic types of laksa: curry laksa and asam laksa. Curry laksa is a coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles. Thick rice noodles also known as laksa noodles are most commonly used, although thin rice vermicelli (bee hoon or mee hoon) are also common and some variants use other types.

crab spicy curry noodle crab laksa ketam mie kepiting

Crab Curry Laksa Recipe:

  • 1 kg live or fresh blue crab,
  • 2 pcs tamarind peel (asam keping/asam potong)
  • 1/4 tsp tamarind paste
  • 5 fresh shiitake mushrooms, thinly slice*optional
  • 1500 ml chicken stock
  • 1 cup coconut milk
  • Cooking oil
  • Rice vermicelly or rice noodle, boiled according to package instruction
  • Salt, sugar and fish sauce to taste

Laksa Spice Paste Recipe:

  • 20 fresh red chillies (cabe merah)
  • 12 shallots (bawang merah)
  • 8 cloves garlic (bawang putih)
  • 3 cm turmeric (kunyit)
  • 3 cm ginger (jahe)
  • 1 tbsp shrimp paste (terasi/belacan)
  • 3 candlenuts (kemiri)
  • 2 lemongrass (sereh)
  • 1 tsp coriander (ketumbar)
  • 1/4 tsp pepper
  • 30gr dried prawns, soak for 10 mins, drained

Garnish and Condiment:

  • Corriander leaves
  • Daun kesum or laksa leaves or vietnamese corriander leaves
  • Bean sprout
  • Chopped tomatoes
  • Chopped chillies
  • Deep fried shallots
  • lemon wedges


  • Clean the blue crab and remove the gills,steamed for about 15 minutes, carefully remove the meat from the shell, drain and set asida the crab meat, retain the liquid for the laksa broth
  • Heat up the oil in a wokpan, saute the spice paste until fragrant and had more vivid color
  • Pour the chicken stock, coconut milk and the liquid from steaming the blue crab
  • Add the tamarind peel and the tamarind paste, bring to boil
  • Put the shiitake mushrooms and season to your preference taste

How to serve the crab curry laksa:

  • Put the rice vermicelli/rice noodle in the bottom of the serving bowl, add the crab meat and pout the laksa broth, serve with the garnishes and condiments

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24 thoughts on “Resep Laksa Ketam/Kepiting, Rice Noodle in Rich & Spicy Crab Curry Soup

  1. Dedy this looks SO good. We’re suffering through ice-cold weather here at the moment, and I need a bowl of your laksa right now thanks. I love the huge mound of condiments and garnishes – so much beautiful texture!

  2. I always enjoy reading through your recipes. They are beautifully photographed and it’s nice to learn a little about the dishes you prepare. Such a varied list of possible garnishes, but I love your simple herb garnish. Thank you for such a wonderful post today!

  3. This looks wonderful, Dedy. I’ve seen blue crab in this area’s aAsian markets but I had no idea how to prepare them. Thanks to you, I do now. 🙂 Thank you for teaching us about laksa and for sharing your recipe.

    • kepiting itu biasanya yg hidup di hutan bakau(dua alam mbak), biasanya yg capitnya besar
      klo rajungan yg hidupnys dilaut, capitnya panjang n kecil, tp rasanya lbh manis dr kepiting
      itu flat rice noodle mbak, bukan fetucinne, produk organik dr thailand

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