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Laksa is a spicy, salty, sweet and sour coconut milk-based noodle soup that is a combination of Chinese and Malay cuisines.

Prep: 20 minutes
Cook Time: 30 minutes
Serves: 4


Bring a medium saucepan of water to the boil. Add the eggs and cook for 8 minutes. Remove eggs and place into a bowl of iced water. When cold enough to handle peel and cut in half. Set aside.

Add 1 tablespoon of cooking oil to a medium sized saucepan over a medium heat. Add the lemongrass and kaffir lime leaves and cook for 2-3 minutes until fragrant. Add the laksa paste, chicken stock, coconut milk, fish sauce and palm sugar. Stir well and bring to the boil. Reduce heat and simmer for 15 minutes.

While the laksa simmers bring a pot of water to the boil and cook the noodles for 5 minutes. When the noodles are cooked through, add the mung bean sprouts and cook for a further 10 seconds. Strain really well and divide into deep serving bowls.

After 15 minutes of simmering add the prawns to the laksa and cook for another 3-5 minutes then add the cubed tofu. Remove from the heat.

Ladle the laksa, prawns and tofu over the noodles. Top each bowl with fried shallots and half an egg.


For the laksa:
1 tablespoon Cooking oil
1 stick Lemongrass - finely sliced
4 Kaffir Lime leaves
1 jar Laksa Paste
500ml Foundation Foods Chicken Stock
1 can Coconut Milk
50 ml Fish Sauce
40g palm sugar - grated 
400g Prawns

To serve:
2 Eggs
300g Tofu - diced into 2cm cubes
500g Fresh Noodles
1 bag Mung Bean Sprouts - washed and drained
50g Fried Shallots

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