Nonya Laksa  is a spicy noodle dish served with a broth enriched with  dried shrimps and coconut cream.   You can add a combination of the following ingredients : prawns, shredded chicken, boiled egg, fried tofu and bean sprouts.  Those of you who want it hotter can add extra chillies or chilli oil.


2 x 170g jars Nonya Sambal curry mix

1×400 ml can coconut milk

1 litre fresh chicken stock or fish stock (or water)

400g dried Singapore rice vermicelli noodle (thick)

100g dried prawns, soaked in boiling water and then ground

350g fresh beansprouts,  blanched for 30 seconds in boiling water, then drained

250g cooked chicken breast, shredded

450g fresh tiger prawns, optional

100g fried tofu, optional

100g fishball or fishcake (optional)

2 hardboiled eggs (optional)

½ cucumber, finely shredded, for garnish

1 red chilli, finely sliced, for garnish

A few sprigs of laksa leaves (if available) for garnish


Combine Nonya Sambal curry mix, coconut milk, water or chicken stock and ground dried shrimps and bring to the boil.  Then keep it on a low simmer.


Prepare noodles by soaking or boiling until softened, then drained thoroughly

Prepare toppings of beansprouts, prawns, chicken, tofu, hard boiled eggs (cut in half)  cucumber, red chillies and laksa leaves.

To assemble :

Divide noodles, beansprouts and al the toppings into a deep soup bowl for individual servings.

Ladle hot broth into the bowl and serve garnished with cucumber, chillies and laksa leaves.