Print Save

Laksa Recipe



3 tablespoons oil
1/2 pack (120g) Malaysian instant curry paste (you can get it at
2 cups chicken stock (1 can)
2 cups water
2 stalks lemongrass (white part only, pounded)
5 kaffir lime leaves (optional)
10 tofu puffs, cut into pieces
1/2 cup evaporated milk
1/2 cup coconut milk
Salt to taste

Other Ingredients

Yellow noodles
Bean sprouts
10 shrimp, peeled, deveined, and cooked
3 hard-boiled eggs, quartered
Fish cakes, cut into pieces


In a stockpot, add the oil and sauté the instant curry paste until aromatic.
Add the chicken broth, water, lemongrass, kaffir lime leaves, tofu puffs and bring the stock to boil.
Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste. Keep the stock on simmer.
Rinse the yellow noodles, drained and set aside. Soak the dry vermicelli with some warm water until soft, drained and set aside.
To assemble a bowl of laksa for serving, bring to boil some yellow noodles, vermicelli, and a handful of bean sprouts. Drain the noodles and transfer to a serving bowl.
Top the noodles with 2-3 shrimp, a few pieces of fish cake, and 1-2 egg quarters.
Using a ladle, pour the laksa broth and a few pieces of tofu puffs on top of the noodles.
Serve immediately.

Tagged as:

82 comments... read them below or add one

  1. kalyani says:

    Hii there! I love your version of Laksa! sounds yummy to me! But i was wondering if its possible to make the curry paste at home? Coz i live in INDIA and i have never seen any laksa paste at the mall!

    • khalilgib says:

      20g piece ginger, chopped
      3 fat garlic cloves
      2 stalks lemongrass, chopped
      75g shallots, roughly chopped
      2 teaspoons dried shrimp, rehydrated in boiling water for 5 minutes and drained well
      1.5 teaspoons shrimp paste
      20g cashew nuts
      2 teaspoons fish curry powder (Baba’s, if you can get it)
      20g fresh turmeric
      4 fresh long red finger chillies
      ½ teaspoon salt
      1 tablespoon vegetable oil

    • Pierre says:


      The spice paste “khalilgib” wrote is the one Rick Stein uses on Masterchef Australia. Its a really good tasting paste and the Laksa made with this paste, tastes better then some of the Laksas I had when I visited Malaysia so I recommend this paste over any storebought ones!

  2. Munira says:

    hi bee,
    i just saw ur website n i’m so trilled as a fellow malaysian here. i’m so proud of u who promoting malaysian foods to the world~

    just want to say here that ur version of laksa is really an asam laksa while my family is the other version of laksa (tamarind laksa) because my family from kuala kangsar, perak n my late grandfather used to sell laksa in his hometown.

    for this version of laksa, u use belacan and boiled fish… n the noodle also different.

    btw, love the food pics~ =)

  3. SharonTXQ says:

    This recipe is for how many people?
    Thanks a million ^^

  4. Kathy says:

    hi bee,
    silly question though, what is the difference between a curry paste and curry powder? in case i won’t be able to find curry paste here in our place, can i use curry powder instead? thank you :) looking forward in making this dish

  5. Anthony Lebatuan says:

    Thanks so much for the recipe and the beautiful images. My tummy making noise just looking at the pix.

    I had my first Laksa in Singore on June 20th, 2000 and always must have Laksa being back to Sing each time.

    The Singaporean version uses some clams, fish paste loaf (sliced as you can see in your posted picture 1/2) the clam juice in their stock with the rest of your listed recipe. The clams added some seafood character to the dish.

    Love it.

  6. fionna lee says:

    hi there! i am cooking laksa for my school pratical homework and i found ur recipe which was the easiest! i was wondering this recipe is for how many servings. thanks a mill!:)

  7. For a bit of twist would be tremendously welcome to enhance the really Malaysin palates . That’s nice really. I reckon.

  8. William says:

    Hi Bee,

    How many does this recipe serve? Thanks!

  9. Patsy says:

    Could you please explain what sort of fish cakes are in this recipe? Many thanks.

  10. Ailisa Essaid says:

    Dear Bee…I always look forward to read your blog…Well presented with great pix :-). I’m wondering whether you can help me out. I’ve been searching on the net for the Siamese Laksa, using not fish but chicken flesh instead. There’s a stall in Sec 14, PJ selling this laksa & being a laksa lover, tried asking the uncle for the recipe without any success:-(
    The uncle uses the noodle just like the one in Penang Assam Laksa & the gravy is somewhat like curry mee but the taste is sour. I can see he put in tiny bits of bunga kantan (torch ginger bud), taugeh (bean sprout), kacang panjang (long bean) & oh I forgot to mention, prawns! Don’t you think it’s somewhat like curry mee? Maybe next time I should take a pix of it & post it to you :-)…Thanx for your time & answer Bee

  11. Poopy says:

    how long does it take to make?

  12. mardy says:

    People from Darwin, Australia love Laksa aswell, they are sold at the local markets. People have found there favorite Laksa shops and will go out of there way to get it. When traveling down south there is no food to compare!

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current day month ye@r *

Thanks for visiting Rasa Malaysia, #9 most popular cooking blog. Please like Rasa Malaysia on Facebook, join email or RSS for new recipes!

Facebook  |  Email  |  RSS