My Mother’s incredible Laksa

My first post on the first day of 2017 was going to be about my first 3D shadow box card design, but by the time I finished the card, night had fallen. As I couldn’t take a nice pic for the blog post, I decided to write about the next thing I’ve been crazy about lately. Something future generations will hopefully call, “My Mother’s incredible laksa”!

Laksa is a curry noodle soup that you can find in Singapore and Malaysia. It is made with a rich stock of dried prawns, anchovies and coconut milk and garnished with egg prawns, fried beancurd and boiled eggs.

Before you embark on this dish, be forewarned that it takes at least 8h to make! But it is definitely worth it!  For crafters and painters, you can start this dish, go and create a few masterpieces and come back to finish it. I also like to make this when I have guests as it can be prepared days in advance. So if you’re ready, heres the recipe for what my children and (hopefully) grandchildren will call:

My Mother’s incredible Laksa (makes 6)

Basic stock

  • 1kg Chicken bones (or 500g chicken thighs and legs)
  • 1kg pork bones
  • 1 piece cured ham leg bone(optional)
  • 100g dried prawns
  • 100g anchovies
  • 2 large onions
  • 2 garlic
  • 1 5cm piece ginger, sliced

Take the largest pot you have. Fry the onions, garlic and ginger until slightly brown. Add the rest of the stock ingredients and fill the pot with hot water. Boil at medium heat for 6h, at least, topping up with water every hour. Your soup will turn a nice creamy colour and taste amazing! This stock can be made ahead and frozen till needed.

Laksa paste (rempah)

  • 8 large shallots
  • 5-6 dried chillies soaked for at least 1h in water. The original recipe calls for 12 dried chillies but I find 5 fits the European taste buds better!
  • 200g dried shrimp soaked in water for 2h
  • 8 candlenuts or macadamia nuts
  • 2 tablespoons shrimp paste
  • 2 pieces of garlic
  • 2 stalks of lemon grass, cut in slices
  • 1 tablespoon Coriander powder
  • 1 tablespoon dried turmeric (curcuma) or one 5cm length fresh turmeric
  • 6 slices of fresh galangal

Blend all the above into a thick paste.

Shut all doors leading to the living rooms, bedrooms, warn your family…this paste will smell VERY strong when fried!!

Rest of ingredients

  • 4 tablespoons oil
  • 500ml basic stock
  • 100g anchovies
  • 500g raw or cooked prawns
  • 1.5l coconut milk
  • 4 boiled eggs
  • 200g egg noodles
  • 200g rice noodles
  • 300g beansprouts
  • 1/2 packet frozen or fresh fried beancurd/tofu
  • 1 tablespoon Fish sauce (or to taste)
  • 2 tablespoon chilli belachan paste
  • Sugar (to lessen the heat of the chillies, I personally don’t need it!)
  • Salt, to taste
  • Chives or laksa leaves

Soak your noodles in hot water until al dente. Drain.

Heat 4 tablespoons oil in a large pan and fry the laksa paste for 30 minutes on medium heat, or until brown.

In a separate pot, take 500ml of the stock thats been boiling and boil it with 100g of anchovies for 10mins.

Cook the raw prawns in the boiling soup for 5 minutes before removing it.

Add the fried tofu in the soup to plump it up, remove and cut in slices.

Add the laksa paste, 1.5l of coconut milk,  and bring it to a boil for 10 minutes. If you don’t like bits and pieces in your soup, you can filter it before serving but I leave everything in!

Remove the shells from the boiled eggs and cut each in half

Pour boiling water over the raw bean sprouts and drain it. Rinse with cold water

To serve

In a bowl, put a handful of beansprouts, noodles, prawns, half an egg, tofu and chives or laksa leaves. Pour the hot curry over and enjoy your delicious curry noodles you’ve slaved over half a day to prepare!!


If you tried this recipe, let me know how it turned out!

Bon Appetit!

3 thoughts on “My Mother’s incredible Laksa

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