1.2 litres water
1 quantity of Laksa Paste
250ml coconut milk
1 tbsp chicken stock powder
1 tbsp of salt
6 pieces of bean curd puff,
cut in half
100g dried rice vermicelli
50g bean sprouts
400g pack of fresh yellow noodles
salt (optional)
For the chicken and prawns

For the chicken and prawns

2 boneless chicken thighs, skin on
¼ tsp salt
350ml water
½ lemongrass stalk, bashed
200g shelled raw tiger prawns

For the garnish

bunch of mint leaves
2 medium free-range eggs, soft boiled or hard boiled, peeled
and halved
4 lime wedges
4 tsp Shrimp Chilli Oil
crispy shallots, to serve

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Nyonya Curry Laksa


This hot, steaming bowl of fragrant, spicy broth with noodles, prawns and egg is a common dish in Malaysia. The key component is the spice paste, which takes a bit of time, but once you’ve made it, you can keep it in the fridge for up to a month. Alternatively, there are very good shop-bought pastes available.

Rub the chicken thighs with salt and set aside for at least 20 mintes at room temperature.
Place the chicken in a saucepan, cover with the water and salt, add the lemongrass, bring to a simmer and poach over a low heat for 15–20 minutes. Remove the chicken and set aside to cool, then cut the meat into strips, discarding the skin. Poach the prawns for 2–3 minutes in the same poaching liquid. Once they are cooked, remove them with a slotted spoon and set aside. Instead of just using water, you can use the poaching liquid to make the laksa broth – just top it up with water until it reaches 1.2 litres and discard the lemongrass stalk.
Bring the water or poaching liquid, laksa paste, coconut milk, chicken stock powder and salt to the boil. Add the bean curd puff and simmer for 5 minutes, then remove from the heat, taste and add salt if necessary.
Place the rice vermicelli and bean sprouts in a heat-proof bowl, cover with boiling water and leave to soak for 5 minutes, then add the fresh yellow noodles to the hot water and leave them for 3 minutes. Drain the vermicelli, bean sprouts and noodles and divide them between 4 serving bowls.
Arrange slices of chicken, prawns, a few mint leaves and the halved eggs on top of noodles.
Strain the laksa broth through a fine sieve into a bowl or jug and remove the bean curd puffs. Place 3 slices of puff on top of each bowl of noodles. Make sure that the broth is still piping hot (heat it again if not), pour the broth over the noodles.
Serve with lime wedges, Shrimp Chilli Oil and a sprinkling of crispy shallots.