CURRY NOODLE SOUP BASE
AN ICONIC MALAYSIAN DISH
Nyonya Laksa is one of many variations of the Laksa dish found in Malaysia. Featuring a fragrant broth, slightly spicy profile, and savoury notes. Enhanced by a dash of coconut milk, this results in a creamy texture that coats the noodles. To complete the meal, countless garnishes can be added, such as fish cakes, tofu, eggs, bean sprouts, and polygonum leaves. Experience the delightful blend of spices, herbs, and savoury notes that come together for a wonderfully satisfying dish. It's a great choice for those looking to enjoy the best in Malaysian cuisine, no matter the occasion. With its bold flavours and simple ingredients of Chinese and Malay ingredients, you're sure to find something to love about Nyonya Laksa.
Taste this rendition on Malaysia's iconic dish in minutes!
What to serve with Nyonya Laksa:
- Yau noodles/yellow noodles/油麵
- Rice vermicelli/ bee hoon/ mi hoon
- Hor fun/ flat rice noodles
How to make Nyonya Laksa traditionally:
- Suggested noodles: vermicelli, lo mein, rice noodle
- Recommended toppings: chicken, shrimp, tofu puff, fish ball, egg, bean sprout or long beans.
Add 2 tablespoon of Nyonya 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 Vietnamese mint/polygonum/daun kesum, 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 Vietnamese mint/polygonum/daun kesum, bean sprouts and boiled egg.
Serves 4 people.
Other ways to use:
Hotpot, marinade protein, fried noodles/rice and stir fry.
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