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Laksa Johore

Impress your friends with this delicious Laksa dish.


  • Garnish


  • 1.

    Pre-roast the shrimp paste Crumble the roasted shrimp paste into the mix

  • 2.

    Grind the lemon grass, galangal and ginger

  • 3.

    Roast the desiccated coconut in the microwave for about 40 seconds on a high setting.

  • 4.

    Shell prawns cube fish

  • 5.

    Use prawn shells and fish bones + 4 cups of water to make stock.

  • 6.

    Cook the prawns and fish cubes in stock until soft

  • 7.

    Blend fish and prawn in liquidiser..

  • 8.

    Heat the oil and fry the blended ingredients until aromatic.

  • 9.

    Add the liquidised fish and prawns Stir until it sticks to pan

  • 10.

    Add the curry powder and tamarind puree with 2 cups stock.

  • 11.

    Add the coconut milk and the roasted coconut

  • 12.

    Simmer till cooked (10 to 12 mins)

  • 13.

    Add seasoning for flavour (pepper salt, lime juice etc)

  • 14.

    Add the thick coconut cream, stir, and take off. Don’t bring to boil

  • 15.

    Blanch the noodles arrange in bowls with soup

  • 16.

    Arrange garnishes in platter on the side

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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Laksa Johore.


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Posted by abondigirlReport
This is good. The addition of ling is welcome though we had coriander leaves instead of vietnamese mint. Very taste, quick and wholesome. I will definitely cook it again.