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Laksa lemak


  • 250g dried rice vermicelli noodles
  • 1 tablespoon peanut oil
  • 1/2 cup laksa paste (see related recipe)
  • 4 cups chicken stock
  • 2 teaspoons grated palm or brown sugar
  • 2 cups coconut milk
  • 20 green medium-king prawns, peeled, tails intact, deveined
  • 6 squares fried bean curd puffs, thickly sliced
  • 2 green onions, thinly sliced
  • 1/2cup beansprouts, trimmed
  • 1 Lebanese cucumber, peeled, cut into thin strips
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves


  1. Step 1 - Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain and set aside.
  2. Step 2 - Heat a wok over high heat until hot. Add oil and swirl to coat. Add laksa paste. Stir-fry for 2 to 3 minutes or until aromatic and oil separates from paste. Add stock and sugar. Bring to boil. Reduce heat to medium-low. Add coconut milk and stir until hot.
  3. Step 3 - Add prawns to wok. Cook for 2 minutes or until prawns turn pink. Stir in bean curd puffs and onions.
  4. Step 4 - Divide noodles between serving bowls. Top with prawns and bean curd puffs. Ladle over remaining soup. Top with beansprouts, cucumber, mint and coriander. Serve.

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