Nonya Laksa – 娘惹叻沙

Laksa is a classic dish that we absolutely LOVE. However, the complicated processes involved in making the rempah paste often scares off even the most adventurous home cooks.

With some tweaks to the previous recipe, we came up with a simpler yet DELICIOUS version. Few things to take note of. Firstly, blend the spice paste as fine as possible and make sure to stir-fry the spice paste till the colour darkens (really important). Next, only bring the Laksa soup to boil AFTER adding the coconut milk, because coconut milk coagulates after being boiled for too long. We also used fish stock this time round and increased the amount ofhay bee and laksa leaves to make the soup more flavourful and aromatic.

Lastly, even though Katong laksa sold outside doesn’t have Tau pok… We couldn’t resist the urge of devouring pieces of Tau pok soaked in Laksa soup.

Do try out the recipe and let us know what you think!

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  • Servings: 4

  • Time: 1 hr

  • Skill: Easy


    Spice Paste:

    1. 20 dried chilies (re-hydrated)

    2. 100g hay bee / dried shrimp

    3. 200g shallots

    4. 5 fresh red chillies

    5. 5 cloves garlic

    6. 30g turmeric

    7. 50g blue ginger

    8. 30g ginger

    9. 5 stalks lemongrass (white portion)

    10. 5 candlenuts

    11. 1 tbsp coriander powder

    12. 30g belachan (dried shrimp paste)

    13. 200ml peanut oil


    1. 1.5 litres fish / prawn stock

    2. 200ml water from rehydrating dried shrimp

    3. 1 litre fresh coconut milk

    4. 2 tbsp salt (adjust to taste)

    5. 2 tbsp sugar

    6. 5 stalks laksa leaves


    1. 500g prawns

    2. 500g bean sprouts (ends removed)

    3. 10 tau pok / fried tofu puff

    4. 1 kg fresh thick bee hoon (rice vermicelli)

    5. 200g fish cake (sliced)

    6. 50g chopped laksa leaves


    1. Soak 20 dried chilies with hot water

    2. Soak 100g dried shrimp with 200ml hot water

    3. Add to food processor 200g shallots,

    4. 5 fresh red chillies,

    5. 5 cloves garlic,

    6. 30g turmeric,

    7. 50g blue ginger,

    8. 30g ginger,

    9. 5 stalks lemongrass (white portion),

    10. 5 candlenuts,

    11. and 1 tbsp coriander powder

    12. Strain the rehydrated dried shrimp and keep the water

    13. Add rehydrated dried shrimp

    14. and rehydrated chilies to food processor

    15. Blend into a paste, as fine as possible

    16. Break and toast 30g belachan in a wok

    17. Add spice paste from food processor

    18. Add 200ml peanut oil

    19. Stir-fry for 30 mins until spice paste colour starts to darken

    20. and the fragrance starts to emerge

    21. In another pot, add 200ml water from rehydrating dried shrimp

    22. Add 1.5 litres fish / prawn stock

    23. Bring to boil

    24. Poach 500g prawns in stock

    25. Remove prawns and set aside

    26. Add spice paste into stock and mix well

    27. Bring to boil and add 5 stalks laksa leaves

    28. Let it simmer for 30mins

    29. Add 1 litre fresh coconut milk and bring to boil

    30. Once boiling turn off heat

    31. Season with 1-2 tbsp salt (adjust to taste)

    32. and 2 tbsp sugar (adjust to taste)

    33. Add 10 tau pok / fried tofu puff

    34. Mix well and set aside

    35. Blanch 150g fresh thick bee hoon with

    36. handful of bean sprouts (ends removed)

    37. and few slices of fish cake for 2mins

    38. Drain and make sure to remove as much water as possible

    39. Add laksa soup with few slices of tau pok

    40. Serve with poached prawns and chopped laksa leaves