Laksa Lemak


Laksa paste: 10 portions

Laksa Lemak

Laksa Lemak

50 gram shallot, chopped25 gram fresh ginger, grated

25 gram galangal, grated

10 gram garlic, chopped

30 gram lemon grass, sliced

6 dried red chilies, soaked and chopped

1 teaspoon ground coriander

1 teaspoon paprika

1 teaspoon cumin

6 each mint leaves

1 teaspoon turmeric

1-tablespoon shrimp paste

Blend all the paste ingredients in a food processor into a paste.

Soup: 4  portions

150 gram rice vermicelli

4 cubes fried bean curd puff, sliced

50 ml vegetable oil

1 liter chicken stock

20 gram palm sugar or brown sugar


500 ml coconut milk

150 gram sliced, cooked chicken meat

8 fish balls

8 each prawns, peeled

2 hard-boiled eggs

140 grams bean sprouts

4 stalks bok choy, blanched

120 gram cucumber, cut into julienne Fresh mint and coriander

Crispy fried shallot


Cook the rice vermicelli for 5 minutes. Rinse and drain.

Heat the oil in a wok and add the Laksa paste and fry until fragrant.

Add the stock, sugar and salt and bring to a boil.

Reduce the heat and add the coconut milk.

Add the chicken, fish balls and prawns and simmer for 2-3 minutes.

Put the drained noodles into a serving bowl and pour over the soup.

Garnish with ½ hardboiled egg, Bok Choy, cucumber julienne, crispy fried shallot, mint and coriander.

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