📝 About This Recipe
A crown jewel of Peranakan cuisine, Laksa Lemak is a luscious, creamy coconut milk-based noodle soup that balances fiery spice with aromatic herbs. This 'rich' (lemak) version features a complex rempah spice paste, succulent prawns, and silky rice noodles, all swimming in a fragrant, golden broth. It is a soul-warming street food classic that captures the vibrant, multi-cultural essence of the Malacca Straits in every spoonful.
🥗 Ingredients
The Rempah (Spice Paste)
- 15 pieces Dried Red Chilies (soaked in hot water and deseeded)
- 10 pieces Shallots (peeled and roughly chopped)
- 2 inch knob Galangal (peeled and sliced)
- 1 inch knob Fresh Turmeric (or 1 tsp ground turmeric)
- 3 stalks Lemongrass (white parts only, finely sliced)
- 1 tablespoon Belacan (Shrimp Paste) (toasted until fragrant)
- 5 pieces Candlenuts (or macadamia nuts for richness)
- 3 tablespoons Dried Shrimp (soaked in water for 10 mins and drained)
The Broth and Proteins
- 800 ml Coconut Milk (full-fat for authentic creaminess)
- 1 liter Prawn Stock or Chicken Stock (homemade prawn stock is preferred)
- 12-16 pieces Large Prawns (peeled and deveined, tails left on)
- 10 pieces Fried Tofu Puffs (Tau Pok) (halved to soak up the broth)
- 2 blocks Fish Cakes (sliced into 1/4 inch pieces)
- 4 tablespoons Cooking Oil (neutral oil like vegetable or canola)
- 1 sprig Laksa Leaves (Vietnamese Coriander) (bruised, plus more for garnish)
Noodles and Garnish
- 600 grams Thick Rice Vermicelli (Laksa Noodles) (blanched until al dente)
- 2 cups Bean Sprouts (quickly blanched)
- 2 pieces Hard-boiled Eggs (halved)
- 4 tablespoons Sambal Tumis (for serving on the side)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
Prepare the Rempah: Place the soaked dried chilies, shallots, galangal, turmeric, lemongrass, toasted belacan, candlenuts, and dried shrimp into a blender or food processor. Blitz into a fine, smooth paste. If needed, add a tablespoon of oil to help the blades move.
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2
Sauté the Paste: Heat the cooking oil in a large, heavy-bottomed pot over medium heat. Add the blended spice paste and fry for 12-15 minutes. This is the 'tumis' stage; stir constantly until the oil separates from the paste (pecah minyak) and it turns a deep, dark red.
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3
Infuse the Aromatics: Add the bruised sprig of laksa leaves to the pot and stir for another minute until the fragrance is released.
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4
Build the Broth: Pour in the prawn or chicken stock. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 minutes to allow the flavors to marry.
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5
Add Creaminess: Stir in the coconut milk slowly. Keep the heat on low-medium to prevent the coconut milk from curdling. Bring it back to a very gentle simmer.
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6
Season the Soup: Add salt and a pinch of sugar to taste. The broth should be savory, creamy, and slightly spicy with a hint of sweetness from the coconut.
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7
Cook the Proteins: Add the sliced fish cakes and tofu puffs to the simmering broth. Let them cook for 3-4 minutes; the tofu puffs will act like sponges, absorbing the delicious soup.
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8
Poach the Prawns: Add the prawns to the pot. Cook for about 2-3 minutes just until they turn pink and opaque. Do not overcook them as they will become rubbery.
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9
Prepare the Bowls: While the broth simmers, divide the blanched rice noodles and bean sprouts into four deep serving bowls.
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10
Assemble: Ladle the hot broth generously over the noodles, ensuring each bowl gets a fair share of prawns, fish cakes, and tofu puffs.
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11
Final Touches: Top each bowl with half a hard-boiled egg and a sprinkle of fresh, finely chopped laksa leaves.
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12
Serve: Serve immediately with a side of sambal for extra heat and a lime wedge for a bright, acidic finish.
💡 Chef's Tips
Take your time frying the spice paste; the 'pecah minyak' (oil separation) stage is crucial for a deep, authentic flavor. If you can't find fresh laksa leaves (daun kesum), you can use a mix of fresh mint and cilantro, though the flavor profile will change slightly. For the best broth, make your own prawn stock by sautéing prawn shells in oil until red, then simmering them with water and ginger for 20 minutes. Always use high-quality, thick coconut milk; 'lite' versions will result in a thin, unsatisfying broth. Avoid boiling the broth vigorously once the coconut milk is added, as high heat can cause the fat to separate and the soup to lose its silky texture.
🍽️ Serving Suggestions
Serve with a side of extra Sambal Belacan for those who crave more heat. A cold glass of Calamansi Lime Juice or Iced Barley Water perfectly cuts through the richness of the coconut milk. Offer a small dish of Otak-Otak (grilled fish cake) as a side snack to complete the Nyonya experience. Provide a spoon and chopsticks; the spoon is essential for savoring every last drop of the golden gravy.