Ingredients

  • Serves 2 people
  • 600 ml chicken stock

    200 ml coconut milk

    150 ml oil for frying

     

  • spice paste:

    2 shallots, peeled

    2 cloves garlic, peeled

    1 stalk lemongrass

    2 to 3cm galangal 

    2 tsp turmeric powder

    1 tbsp coriander powder

    3 candlenuts

    3 tsp Kashmiri chili powder 

    1 tsp Belachan 

    20 g dried prawns, soaked for 10 minutes and drained

     

  • must have herbs:

    small bunch of Vietnamese mint

    6 kaffir lime leaves

     

  • to serve:

    100 g (dry weight) thick rice vermicelli, prepared and cooked according to instructions on packet   

    2 hard-boiled eggs, peeled 

    10 raw prawns, peeled and deveined

    6 pieces tofu puffs, each sliced into 4 pieces 

    50 g bean sprouts 

    half cucumber, sliced

    1 lime 

    1 fresh chili to serve

    sugar and salt to taste

Diana Chan's Nyonya Laksa Lemak
Recipe Courtesy of
Asian Food Network

Diana Chan's Nyonya Laksa Lemak

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Nyonya Laksa Lemak is a Peranakan dish that is well-loved by locals in Malaysia and Singapore. It consists of thick rice vermicelli noodles swimming in a rich curry-like broth, made with a blend of coconut milk, chicken stock and an aromatic spice paste. Besides prawns, tofu puffs are also commonly added to the dish as it easily soaks up the gravy. An absolute comfort food, a bowl of this creamy noodle soup never fails to warm your heart and belly.
  • Easy
  • 10 min
  • 45 min
  • 15 min
  • 2 steps
  • 24 Ingredients
  • Easy
  • 2 steps
  • 24 Ingredients
  • 10 min
  • 45 min
  • 15 min

Instructions

  1. Prepare the spices

    • Blend all ingredients for the spice paste.
    • In a hot wok, add oil and then spice paste and kaffir lime leaves. Stir fry until it is slightly caramelised, fragrant and the oil splits from the paste. 
    • While spice paste is frying, finely slice Vietnamese mint and set aside for later


  2. Make the broth

    • Back to the wok, add chicken stock to the spice paste and allow the broth to simmer gently. 
    • While simmering, cook the prawns in the broth until it is cooked. Remove and set aside. 
    • Drop in tofu puffs and let it cook in the broth for 3-5 minutes. Remove and set aside.
    • To the simmering broth, add coconut milk and as soon as it comes to a boil again, turn the heat off and remove kaffir lime leaves. Add sugar and salt to taste. 


Plate and Serve!

In a bowl, place noodles and some bean sprouts. Scoop 2 to 3 ladles of broth into the bowl. Garnish with cooked prawns, tofu puffs, sliced eggs, cucumber and most importantly the finely-sliced Vietnamese mint. Squeeze some lime if you like it slightly tangy, and fresh chili for extra heat.

Plate and Serve!
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    Ingredients
    • Serves 2 people
    • 600 ml chicken stock

      200 ml coconut milk

      150 ml oil for frying

       

    • spice paste:

      2 shallots, peeled

      2 cloves garlic, peeled

      1 stalk lemongrass

      2 to 3cm galangal 

      2 tsp turmeric powder

      1 tbsp coriander powder

      3 candlenuts

      3 tsp Kashmiri chili powder 

      1 tsp Belachan 

      20 g dried prawns, soaked for 10 minutes and drained

       

    • must have herbs:

      small bunch of Vietnamese mint

      6 kaffir lime leaves

       

    • to serve:

      100 g (dry weight) thick rice vermicelli, prepared and cooked according to instructions on packet   

      2 hard-boiled eggs, peeled 

      10 raw prawns, peeled and deveined

      6 pieces tofu puffs, each sliced into 4 pieces 

      50 g bean sprouts 

      half cucumber, sliced

      1 lime 

      1 fresh chili to serve

      sugar and salt to taste

    Nutrition
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