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Rice & Noodles



Cooking Time



8 Servings

Malaysian Curry Noodles with Coconut Milk

Laksa Lemak Nyonya Laksa

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In Malacca, 'nyonya laksa' also known as 'laksa lemak' is very popular. Here is a recipe for the delicious Malaysian curry noodles.

This is perhaps the most requested recipe on Nyonya Cooking. I have created this special tempting curry noodles with a mixture of spices befitting the dish. No doubt, the preparations may seem complicated but you would be encouraged with the result. Trust me, you would love to have this captivating dish over and over again. If you have not tried a bowl of curry noodles before, you are missing out. Do not feel demotivated when you see the long list of ingredients and the tedious steps in the preparation. You can always prepare a bigger portion of the laksa paste and freeze it for later use. That would really comes in handy whenever you feel the urge to have some curry noodles. The broth which uses chicken bones and prawn shells as a base has a subtle sweetness and when infused with the spices makes this laksa really delicious! Most of the ingredients can be widely found at the Asian grocer. However, it might be difficult to get the Vietnamese coriander (also known as Vietnamese cilantro, Vietnamese mint and Cambodian mint). If you are unable to find it, just skip it. I have read that it could be substituted with an equal amount of mint and cilantro but it would not work in this dish. All the herbs and spices need to be throughly infused together to get that tantalizing taste that nyonya laksa is known for. Have fun trying this. Whether it is for breakfast, lunch or dinner, there is no stopping you from enjoying a bowl of 'Nyonya Laksa'.

  Malaysische Currynudeln mit Kokosnussmilch ist auch auf deutsch verf├╝gbar.



  • 20 grams shrimps (dried)
  • 10 chilli peppers (fresh)
  • 15 grams galangal
  • 6 candlenuts
  • 15 grams turmeric powder
  • 3 garlic cloves
  • 8 shallots
  • 15 grams shrimp paste (dried)
  • lemon grass stalks


  • 100 milliliters coconut milk
  • Vietnamese coriander (daun kesum)
  • 4 chicken drumsticks
  • 400 grams prawns
  • tofu puffs
  • fish balls
  • 2 liters water

Steps to Prepare

  1. Prepare the broth by adding drumstick bones and water (1 litre) into a pot and allow it to boil.
  2. Heat oil in a pot and fry prawns skin/heads until cooked. Add the rest of the water (1 litre) into the pot together with the Vietnamese coriander. Bring to boil.
  3. Toast belacan on a dry pan until fragrant.
  4. Blend all ingredients in (A).
  5. Heat pan with oil at medium to high heat. Then, add blended ingredients and cook till fragrant.
  6. Add drumstick and prawn broths to the pan with the cooked blended ingredients.
  7. Stir well.
  8. Add salt to taste and allow broth to simmer at medium to high heat for 10-15 minutes.
  9. Add coconut milk. Allow broth to boil at high heat and then add tofu puffs and fish balls.
  10. Once broth boils, switch off stove.
  11. Blanch prawns, tofu puffs and noodles.
  12. Serve by placing noodles into a bowl, add broth and garnish with prawns, tofu puffs, fishballs, vietnamese coriander, prawns and hard boiled egg.

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