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Nyonya laksa, tamarind coconut based soup served with chicken, noodles and fresh vegetables.
Rich and spicy Nyonya Laksa soup topped with fresh herbs and lime.

Nyonya Laksa

Author: Flavelo
Recipes Main Courses Soups
The crown jewel of Peranakan culture (a cuisine born from the intermarriage of Chinese immigrants and local Malays). 'Laksa' is a rich, coconut curry soup that is at once creamy, spicy and tangy. The secret is the 'Rempah', the spice paste, which must be fried patiently to bring the essential oils to life. This dish is a total flavour explosion: soft noodles, crunchy bean sprouts and spongy tofu all add different textures.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 720 kcal
🌍 Cuisine Asian (Malay-Chinese)

Ingredients

Equipment Needed

  • Large pot
  • Pestle and mortar or food processor
  • Sieve/Colander

Allergen Information

⚠️ Fish
⚠️ Soya
⚠️ Eggs
⚠️ Crustaceans (often in the paste)

Instructions

1 ✓

Soak the rice noodles in warm water for 15-20 minutes until softened, then drain.

Tip: Just soak, don't boil to a mush! They will finish cooking in the hot soup.
2 ✓

Heat oil in a pot and fry the laksa paste with the crushed garlic, ginger and lemongrass over medium heat for 3-5 minutes until the oil separates and it becomes fragrant.

Tip: This is the most important step. If you don't fry off the spices, the soup will taste 'raw'.
3 ✓

Pour in the chicken stock and bring to a boil. Add the fried tofu cubes (Tofu Puffs), tamarind and fish sauce. Cook for 10 minutes.

Tip: The spongy tofu absorbs the soup. If juice squirts out when you bite into it, it's good!
4 ✓

Pour in the coconut milk and simmer for another 5 minutes. Do not boil vigorously as the coconut milk may curdle.

Tip: Coconut milk is an emulsion, too much heat breaks it. [Emulsion stability].
5 ✓

Prepare the toppings: halve the eggs, shred the chicken. Blanch the bean sprouts for 10 seconds so they stay crunchy but don't taste raw.

Tip: The different textures (soft noodles, chewy meat, crunchy sprouts) make it exciting.
6 ✓

To serve: Place noodles in the bottom of a bowl. Ladle over the hot coconut soup with tofu. Pile on the chicken, egg, sprouts.

Tip: Always add the noodles to the soup when serving, never store them in it.
7 ✓

Garnish with coriander and serve with half a lime. Squeeze in before eating!

Tip: Acidity (lime/tamarind) highlights the sweetness of the coconut.

Recipe FAQ

Why has the oil separated on top of the soup?
That's the goal! 'Pecah minyak' (oil splitting) indicates that the spice paste and coconut milk are perfectly cooked and the flavours have melded.
What noodles should I use?
Thick rice noodles (vermicelli) or yellow egg noodles, or a mix of both.

Ingredients

  • 300 g Thick rice noodles (dry)
  • 400 ml Coconut milk (full fat)
  • 600 ml Chicken stock
  • 300 g Cooked chicken breast (shredded) or prawns
  • 3 cloves Garlic
  • 2 cm Ginger
  • 2 stalks Lemongrass (white part only, bruised)
  • 3 tbsp Laksa paste (or red curry paste)
  • 1 tbsp Tamarind paste (or lime juice)
  • 1 tbsp Fish sauce
  • 1 whole Lime
  • 100 g Bean sprouts
  • 100 g Tofu puffs (fried tofu cubes)
  • 2 whole Boiled eggs
  • 1 bunch Fresh coriander
  • 2 tbsp Oil