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Kopi Thyme

Ipoh Laksa




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.

Ipoh Laksa is:


* NOTE: Vegan option is available.


Transporting you one bowl at a time, it's like having a Kopitiam right at home!

What to serve with Ipoh Laksa:

  • Yau noodles/yellow noodles/ś≤ĻťļĶ¬†
  • Rice vermicelli/ bee hoon/ mi hoon
  • Hor fun/ flat rice noodles




  • Suggested noodles: vermicelli, lo mein, rice noodle
  • Recommended toppings: chicken, shrimp, tofu or fish ball

Add 200mL coconut milk and 750mL water, and cook for 8-15 minutes on high heat. Add broth to toppings and noodles. Garnish with green onion, mint, bean sprouts and boiled egg. 

Serves 2-4 people.

Other ways to use:
Hotpot, fried noodles/rice and stir fry.


250 mL


Original Recipe:
Water, canola oil, onion, chilli pepper, lemongrass, dried shrimp, salt, sugars (sugar), anchovy, spices, mushroom, distilled vinegar, mushroom extract, paprika

Contains: Seafood

Vegan Option:
Water, onion, canola oil, chilli pepper, lemongrass, salt, sugars (sugar), mushroom, distilled vinegar spices, mushroom extract, spices, yeast extract, chilli powder.

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Where did Laksa originate? A bowl can be found in Thailand, through into Malaysia, down into Singapore and Indonesia. There is an ongoing debate on this topic, some believe that the immigrants from China settled it in Malacca. As noodles were introduced to the local cuisine. Least to say, this marvellous creation started showing up in Southeast Asia during the spice trade, with the marriage of cuisines brought together around the 16th century.

Malaysia is well known for its Laksa, which means spicy noodle soup. One form of Laksa is Curry Laksa, also known as Laksa Lemak. Every state in Malaysia has their own take of a Laksa, which is not necessarily a curry base. In fact there are two schools of laksa, curry or asam (sour with tamarind) base. Although, the term "laksa" is commonly used interchangeably as curry mee (northern parts of Malaysia) or curry laksa (in southern parts of Malaysia) for a bowl of curry noodles in coconut soup.

Laksa can be found all through out the day in Malaysia. It is a popular breakfast and lunch meal. Bowls of of Laksa will range in style and toppings from a hawker stall, kopitiam or cafe.

Here we introduce you to an Ipoh Style Laksa which is from the State of Perak, northwest of Peninsular Malaysia. In Ipoh, the capital city of Perak, laksa is a popular staple found in a soup or dry form of noodles. It is enjoyed with mint leaves and has a nice rich coconut curry broth. The spiciness and fragrance of spices that compliments each bowl, will never fail to satisfy ones appetite for more.

Our Ipoh Laksa recipe is from Sara’s best-kept family secret. You will find generational roots in the recipe behind this product at Kopi Thyme. We bring to you a recreation of her paternal grandparent’s secret formula that has been improved over the last 40 years by her father and grandmother. This will transport you to her family ran kopitiam in Johor, Malaysia.

Sara's favourite way of enjoying it is with, hor fun (thick rice noodles) and made as a dry curry. This is done by making a concentrated and curry soup that is thicker with the use of less water. Topped with shredded chicken, shrimp and fried tofu puffs.

Bringing you one bowl at a time, a glimpse of a great dish that is found at a kopitiam/hawker stall from Malaysia right here in your own kitchen.

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