Malaysian Laksa

1 hr

4 Servings

Malaysian Laksa


Knife, chopping board, blender/pestle and mortar, wok (or deep frying pan) peeler, small saucepan


  • Add laksa paste ingredients to a pestle and mortar or blender and blend till smooth.

  • Add laksa paste to a wok with a little oil, fry for a few minutes.

  • Add curry powder, coconut milk,  stock and lime leaves. Bring to boil, then turn down to simmer gently. After 10 mins, pour in the evaporated milk.

For the crispy onions

  • Thinly slice the onion and separate the pieces, 

  • heat up 1 cup of oil in a small saucepan and fry the onions until browned.

  • Remove with slotted spoon, and drain off on kitchen paper.

Prepare your toppings:

  • Prepare the cucumber by peeling into long strips and placing these in a glass of cold water (This changes the consistency, causing it's structure to stiffen)

  • Slice lettuce and herbs

  • In a bowl, add 1 tbsp cooked rice noodles, followed by a handful of lettuce,  2 - 3 tbsp laksa sauce, 3 cooked prawns/ chicken/tofu pieces, crispy onions, herbs and finally the cucumber ribbons.


Laksa paste

1-2 red chili peppers (or dried or paste)

4 brazil nuts

2 stalks of lemon grass (or 4 tsp paste)

1 tsp turmeric

1 onion/ 4 shallots

2 tsp fish sauce/ shrimp paste/ miso

1 thumb galangal (optional)

2 tbsp oil

(if you have trouble finding items, just use a prepared laksa paste, or thai red curry paste)

For the sauce

1 tsp medium curry powder

1 cup/225 ml coconut milk

400 ml veg/ chicken stock

3/4 lime leaves (optional)

1/2 cup 100 ml evaporated milk


1 baby gem lettuce

300g cooked rice noodles (vermicelli)

200g cooked prawns/ silken tofu/ cooked chicken

1/4 cucumber

Handful fresh coriander or mint

1 onion

1 cup veg oil