Name: Nyonya Laksa
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4 servings
Ingredients: 14 oz Rice Vermicelli (Dried); 12 pieces Fresh Large Prawns (peeled and deveined, shells reserved); 1.7 cups Coconut Milk; 10 pieces Fried Tofu Puffs (Tau Pok), halved; 2 pieces Fish Cakes, sliced; 10 pieces Shallots (for spice paste); 15 pieces Dried Chilies (soaked in hot water); 1 inch Galangal; 1 inch Fresh Turmeric; 3 stalks Lemongrass (white part only); 4 pieces Candlenuts; 1 tbsp Belacan (Shrimp Paste); 1 handful Laksa Leaves (Daun Kesum)

"This Nyonya Laksa is a quintessential Peranakan dish, balancing creamy coconut milk with a fiery spice paste known as rempah. Topped with plump prawns, fish cakes, and aromatic laksa leaves, it offers a complex symphony of flavors in every spoonful."

1 Ingredients

Qty	Item
14 oz 400 g	Rice Vermicelli (Dried)
12 pieces 300 g	Fresh Large Prawns (peeled and deveined, shells reserved)
1.7 cups 400 ml	Coconut Milk
10 pieces 100 g	Fried Tofu Puffs (Tau Pok), halved
2 pieces 150 g	Fish Cakes, sliced
10 pieces 100 g	Shallots (for spice paste)
15 pieces 30 g	Dried Chilies (soaked in hot water)
1 inch 2.5 cm	Galangal
1 inch 2.5 cm	Fresh Turmeric
3 stalks 60 g	Lemongrass (white part only)
4 pieces 15 g	Candlenuts
1 tbsp 15 g	Belacan (Shrimp Paste)
1 handful 20 g	Laksa Leaves (Daun Kesum)

2 Instructions

Step 1. Prepare the stock by boiling reserved prawn shells in 1 liter of water for 20 minutes; strain and set the liquid aside.

Step 2. Prepare the rempah (spice paste) by blending shallots, dried chilies, galangal, turmeric, lemongrass, candlenuts, and belacan into a smooth paste.

Step 3. Heat 4 tablespoons of oil in a large pot and sauté the spice paste over medium heat until the oil separates (pecah minyak) and the paste darkens.

Step 4. Pour in the prawn stock and bring to a boil. Add the laksa leaves and simmer for 10 minutes to infuse the flavors.

Step 5. Stir in the coconut milk and tofu puffs. Season with salt and sugar to taste. Let it simmer gently; do not boil vigorously or the coconut milk may curdle.

Step 6. In a separate pot, blanch the rice vermicelli, bean sprouts, fish cakes, and prawns until cooked.

Step 7. Divide the noodles and blanched ingredients into four bowls.

Step 8. Ladle the hot laksa gravy and tofu puffs over the noodles. Garnish with additional laksa leaves and serve with sambal on the side.

·
Always sauté the spice paste until the oil separates; this is the secret to a deep, complex flavor.
·
Use fresh coconut milk if possible for a richer, more aromatic creaminess.
·
If candlenuts are unavailable, macadamia nuts are an excellent substitute for achieving the same thickness.
·
Don't skip the laksa leaves (Daun Kesum), as they provide the signature citrusy-herbal aroma essential to Nyonya Laksa.

? Frequently Asked Questions

What is the difference between Nyonya Laksa and Asam Laksa?

Nyonya Laksa is a coconut milk-based curry soup, whereas Asam Laksa is a sour, fish-based soup made with tamarind and no coconut milk.

Can I make the laksa paste in advance?

Yes, the spice paste (rempah) can be made in advance and stored in the refrigerator for up to a week or frozen for up to 3 months.

What can I use instead of prawns?

You can substitute prawns with shredded chicken or skip the seafood entirely and add more tofu and vegetables for a different version.

Why did my coconut milk curdle?

Coconut milk curdles if boiled too aggressively. Once you add the coconut milk, keep the heat on low and stir frequently until it reaches a gentle simmer.

Visual Guide

→ Keep Cooking

See All Soups & Stews

Next Recipe

Red Lentil Soup

This vibrant red lentil soup is a soul-warming blend of tender legumes, aromatic spices, and a refreshing zesty finish. Perfectly creamy yet entirely dairy-free, it's the ultimate pantry-friendly meal for cozy, chilly evenings.

Cook Red Lentil Soup