CURRY NOODLE SOUP BASE
MALAYSIAN ALL-TIME FAVOURITE
A robust, highly spiced noodle soup with intricate flavours, the fragrant broth of Ipoh Laksa elicits a warming heat. The inclusion of coconut milk adds a textural richness which makes it truly unique to this dish. Every mouthful of noodles and sip of broth will tantalize your taste buds and leave you wanting more. This Malaysian classic is commonly served with a variety of tasty toppings. Typically accompanied by shredded chicken, fish cake, tofu, boiled egg, and bean sprouts, Ipoh Laksa offers a delicious and satisfying experience.
What to serve with Ipoh Laksa:
- Yau noodles/yellow noodles/油麵
- Rice vermicelli/ bee hoon/ mi hoon
- Hor fun/ flat rice noodles
How to make Ipoh Laksa traditionally:
- Suggested noodles: vermicelli, lo mein, rice noodle
- Recommended toppings: bean sprouts, chicken, shrimp, tofu or fish ball
Add 2 tablespoon of Ipoh Laksa, 40mL coconut milk and 130mL water, and cook for 6-10 minutes on medium-high heat. Add broth to toppings and noodles. Garnish with green onion, mint, bean sprouts and boiled egg.
Add 200mL coconut milk and 750mL water, and cook for 8-15 minutes on medium-high heat. Add broth to toppings and noodles. Garnish with green onion, mint, bean sprouts and boiled egg.
Serves 4 people.
Other ways to use:
Hotpot, fried noodles/rice and stir fry.
Recipe ideas to try:
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Discovered this at a local market recently and finally got around to preparing it. It was easy to make a delicious broth and was just like being back in Malaysia! Will be getting more for sure.