Nonya Laksa

Nonya Laksa

By Elizabeth Liew  , ,

July 16, 2019

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Full of spiced flavour, this thick noodle soup is a real treat for cold rainy days. Try this delicious local favourite for your family and friends, with a refreshing dash of lemongrass.



Watch the video guide below:

  • Prep: 20 mins
  • Cook: 30 mins
  • Yields: Serves 8


2 tbsps oil

100 g dried prawns (soaked 20 minutes, minced)

8 stalks lemongrass, tender, inner white part only, chopped

1 L prawn stock

8 pieces dried beancurd, sliced

3 freshly grated coconut milk, thick and thin

Salt, to taste

1.5 kg fresh rice vermicelli (laksa noodles)

500 g bean sprouts, lightly blanched

1.5 kg big tiger prawns, cooked and shelled, halved

4 pcs fish cake, thinly sliced

200 g laksa Leaves, finely sliced, for garnish

Sambal chilli, optional


2 thumb-sized pcs of fresh turmeric, peeled

10 slices galangal

1 pkt chilli paste, small

2 tbsps belachan

400 g shallots

8 candlenuts, (Buah Keras / Kimiri)

2 tbsps ground coriander


1Grind turmeric, galangal, chilli paste, belachan, shallots, candle nuts and ground coriander to make your laksa paste.

2Heat up some oil in a pan, fry prawns, laksa paste and lemon grass until fragrant.

3Add in the prawn stock, dried beancurd, salt and fresh coconut milk. Stir well.

4Allow the soup to boil, stirring continuously for about 30 mins and add salt to taste.

5Keep stirring to make sure that no lumps form.

6Prepare noodles, prawns, bean sprouts and fish cake in a bowl.

7To serve, simply pour the hot laksa soup over and garnish.