Greek yoghurt instead of coconut milk is used in this Laksa for a healthy dish. It is the spices that make the Laksa not the coconut milk.


  • 500 gms Hokkien noodle - scald in hot water for 10 minutes

  • 300 gms bean sprouts

  • 2 extra tablespoons shredded Vietnamese mint for serving

  • Fried shallots (in bottle from Oriental Grocery Shop) for serving

  • Sambal Olek for serving

  • 500 gms prawns/chicken

  • 10 pieces of fish balls (from Oriental Grocery Shop)

  • 8 pieces tofu puffs

  • 2 tablespoons Vienamese mint/Daun Kesom/Laksa leaves - shredded

  • 8 tablespoons oil

  • 2 tablespoon kicap manis/sweet soy sauce

  • Ingredients 1

  • 12 dry chillies - soaked in hot water and seeded

  • 100 gms lengkuas/galangal - sliced

  • 5 stalks lemon grass/serai - sliced

  • 1 thumb size fresh turmeric/kunyit - sliced or 1½ teaspoon turmeric powder

  • 1 tablespoon coriander powder

  • 200 gms small onions or 2 large onions

  • 1 thumb size belachan

  • 2 garlic - sliced

  • Ingredients 2

  • 30 gms dried prawns - soak in warm water to soften the dried prawns, then drain liquid

  • Ingredients 3

  • 8 tablespoons Greek Yoghurt

  • 3 cups chicken stock (more or less for thicker or thinner Laksa gravy)

  • Salt to taste


  • 1.

    Pound/blend Ingredients 1

  • 2.

    Pound Ingredients 2 - not too fine

  • 3.

    Mix Ingredients 3 with a whisk

  • 4.

    Heat oil in wok and fry Ingredients 1 and Ingredients 2 till crisp but not burnt.

  • 5.

    Add Ingredients 3 and cover and boil for 15 minutes.

  • 6.

    Add prawns/chiken - cook prawns for 5 minutes or chicken for 12 minutes

  • 7.

    Add tofu puffs and fish balls and cook for 5 minutes.

  • 8.

    Add kicap manis and Vietnamese mint.

  • 9.

    Stir and mix well.

  • 10.

    To assemble the Laksa in a deep bowl

  • 11.

    Put a handful of bean sprouts at the bottom of bowl and pour a ladel of the boiling hot Laksa gravy on it.

  • 12.

    Add two handfuls of Hokkien noodle on top of the beansprouts.

  • 13.

    Pour more Laksa gravy on Hokkien noodle and evenly distribute the prawns, fish balls and tofu.

  • 14.

    Serve with fried shallots, additonal shredded vietnamese mint and sambal olek

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1625kj
  • Fat Total 86g
  • Saturated Fat 17g
  • Protein 172g
  • Carbohydrate 56g
  • Sugar 21g
  • Sodium 4377mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Do not over cook the bean sprouts. Let the hot boiling Laksa gravy scald the sprouts and it will be crunchy iinstead of limp.

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Posted by N55895Report
My favourite weekend dish!! with prawns...
Posted by Edwin4Report
My cousin tried and tested. She has given the thumbs up. Very authentic and spot on. I love the gravy made with yoghurt and without coconut milk. Superb!!