Entree: Malaysia – Peranakan / Nyonya – Nyonya Laksa (Spicy coconut-based noodle soup from Peranakan cuisine with prawns, fish cake, and rice vermicelli)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) vegetable oil
- 8 oz (225 g) shallots, roughly chopped
- 3 cloves (0.2 oz (6 g)) garlic, peeled
- 2 stalks (about 3 oz (85 g)) lemongrass, white parts only, sliced
- 1 inch (15 g) galangal, peeled and sliced
- 1 inch (15 g) fresh turmeric or 1 tsp (2 g) ground turmeric
- 8 dried red chilies, soaked and seeded, about 11/16 oz (20 g)
- 1 tbsp (15 g) belacan (shrimp paste), toasted
- 2 tbsp (30 ml) vegetable oil or coconut oil for frying paste
- 4 cups (960 ml) chicken stock or prawn stock
- 2 cups (480 ml) coconut milk
- 8 oz (225 g) rice vermicelli (dry)
- 12 large prawns, approx. 1 lb (450 g), peeled and deveined (tails optional)
- 4 fish cakes, approx. 8 oz (225 g), sliced (such as Malaysian fish cake)
- 8 tofu puffs, approx. 8 oz (225 g)
- 1 cup (100 g) bean sprouts, rinsed
- 4 hard-boiled eggs, 4 whole eggs, approx. 10.6 oz (300 g) total, halved
- 1 tbsp (15 ml) tamarind paste mixed with 2 tbsp (30 ml) warm water
- 1 tsp (5 g) sugar
- 1 1/2 tsp (8 g) salt, adjust to taste
- 6-8 laksa leaves (daun kesum) or substitute cilantro, about 0.35 oz (10 g)
- 1/2 cup (15 g) cilantro leaves, chopped
- 2 limes, cut into wedges, approx. 6 oz (170 g)
- Fried shallots (store-bought or homemade), for garnish

Show original ingredient measurements

- 2 tbsp (30 ml) vegetable oil
- 8 oz (225 g) shallots, roughly chopped
- 3 cloves (0.2 oz / 6 g) garlic, peeled
- 2 stalks (about 3 oz / 85 g) lemongrass, white parts only, sliced
- 1 inch (15 g) galangal, peeled and sliced
- 1 inch (15 g) fresh turmeric or 1 tsp (2 g) ground turmeric
- 8 dried red chilies, soaked and seeded, about 20 g
- 1 tbsp (15 g) belacan (shrimp paste), toasted
- 2 tbsp (30 ml) vegetable oil or coconut oil for frying paste
- 4 cups (960 ml) chicken stock or prawn stock
- 2 cups (480 ml) coconut milk
- 8 oz (225 g) rice vermicelli (dry)
- 12 large prawns, approx. 1 lb (450 g), peeled and deveined (tails optional)
- 4 fish cakes, approx. 8 oz (225 g), sliced (such as Malaysian fish cake)
- 8 tofu puffs, approx. 8 oz (225 g)
- 1 cup (100 g) bean sprouts, rinsed
- 4 hard-boiled eggs, 4 whole eggs, approx. 10.6 oz (300 g) total, halved
- 1 tbsp (15 ml) tamarind paste mixed with 2 tbsp (30 ml) warm water
- 1 tsp (5 g) sugar
- 1 1/2 tsp (8 g) salt, adjust to taste
- 6-8 laksa leaves (daun kesum) or substitute cilantro, about 10 g
- 1/2 cup (15 g) cilantro leaves, chopped
- 2 limes, cut into wedges, approx. 6 oz (170 g)
- Fried shallots (store-bought or homemade), for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the laksa paste: In a blender or mortar, combine shallots, garlic, lemongrass, galangal, turmeric, soaked chilies, and toasted belacan. Grind to a smooth paste, adding a little oil or water if needed.
2. Heat 2 tbsp (30 ml) oil in a heavy saucepan over medium heat. Fry the paste until fragrant and the oil separates, about 6–8 minutes, stirring frequently.
3. Add chicken or prawn stock (4 cups (960 ml)) to the paste, bring to a simmer and cook gently 10 minutes to marry flavors.
4. Stir in coconut milk (2 cups (480 ml)) and bring back to a simmer over low heat. Add tamarind water, sugar, and salt; adjust seasoning. Keep warm but do not boil vigorously.
5. Meanwhile, cook rice vermicelli according to package instructions, drain, and divide among four deep serving bowls.
6. Quickly poach prawns in the simmering broth until just cooked, about 2–3 minutes, then remove and set aside. Warm sliced fish cake and tofu puffs briefly in the broth.
7. To serve, arrange prawns, fish cake slices, tofu puffs, bean sprouts, and halved boiled eggs over the vermicelli. Ladle the hot coconut laksa broth over the noodles.
8. Garnish with laksa leaves (or cilantro), chopped cilantro, fried shallots, and lime wedges. Serve immediately.

1. Make the laksa paste: In a blender or mortar, combine shallots, garlic, lemongrass, galangal, turmeric, soaked chilies, and toasted belacan. Grind to a smooth paste, adding a little oil or water if needed.
2. Heat 2 tbsp (30 ml) oil in a heavy saucepan over medium heat. Fry the paste until fragrant and the oil separates, about 6–8 minutes, stirring frequently.
3. Add chicken or prawn stock (4 cups / 960 ml) to the paste, bring to a simmer and cook gently 10 minutes to marry flavors.
4. Stir in coconut milk (2 cups / 480 ml) and bring back to a simmer over low heat. Add tamarind water, sugar, and salt; adjust seasoning. Keep warm but do not boil vigorously.
5. Meanwhile, cook rice vermicelli according to package instructions, drain, and divide among four deep serving bowls.
6. Quickly poach prawns in the simmering broth until just cooked, about 2–3 minutes, then remove and set aside. Warm sliced fish cake and tofu puffs briefly in the broth.
7. To serve, arrange prawns, fish cake slices, tofu puffs, bean sprouts, and halved boiled eggs over the vermicelli. Ladle the hot coconut laksa broth over the noodles.
8. Garnish with laksa leaves (or cilantro), chopped cilantro, fried shallots, and lime wedges. Serve immediately.