15 Minute Laksa Nyonya

Cook Time 15 minutes

Servings 2


Laksa Paste
200ml vegetable oil
1 cup fried shallots
¼ cup minced garlic
½ tbsp galangal powder
1 tsp turmeric powder
1 tbsp belacan powder (shrimp paste)
¼ cup minced dried shrimp
2 ½ tbsp minced lemongrass
½ – ¾ cup chilli paste (from soaked, blended dried chillies)
3 tbsp sugar
4 tbsp chicken stock granules

½ cup laksa paste
250ml coconut cream
3 cups water or chicken stock
5 tofu puffs, halved
500g noodles, blanched
½ Lebanese cucumber, cut into thin strips
100g beansprouts
2 sprigs laksa leaves (aka Vietnamese mint)
Poached seafood or chicken slices as desired
1 boiled egg, peeled and halved
¼ long red chilli, chopped finely


In a hot pan stir together all of the paste ingredients.

To make the soup, add ½ cup of laksa paste to 3 cups of stock or water. Put together the rest of the ingredients in a bowl and serve.


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