with fish balls, fish cakes, prawn, fried tofu, Hokkien noodles, rice vermicelli, bean sprout and soft boiled egg

A flavorful dish to serve directly in the wok!

Supposed to come from the Persian word for “noodles”, “laksa” is generally a rich spicy fish soup served with thick wheat noodles and vermicelli.

Though there are several variant of this famous soup, my take on this recipe has mostly been influenced by Pearly Kee, the Superstar Chef of the Nyonya (also named Peranakan) cuisine.

This recipe is part of my new masterclass series “Cooking at Home

Will Meyrick




  • laksa paste (see sub) 1 large tbsp
  • dried shrimp, blended 2 pinches
  • pong garee powder 1 tbsp
  • chilli Jam 1 tbsp
  • chicken stock 50cl
  • coconut milk 1 cup
  • dark soy 1 tea spoon
  • light soy 1 tea spoon
  • kecap manis (sweet soya sauce) 1 tea spoon



  • tofu, fried 1pc
  • bean sprouts 30gr
  • soft boiled egg 1pc
  • fish balls 4pcs
  • fish cakes 4pcs
  • vermicelli noodles 30gr
  • Hokkien noodles 30gr
  • chopped coriander


  • lemongrass 100gr
  • garlic 50gr
  • coriander powder 10gr
  • white pepper 15gr
  • shallot 200gr

blend all ingredients together


Warm the garlic oil in a wok or a pan
Stir your laksa paste, add the blended dried shrimp, the pong gari powder and the chilli jam
Stir well until you get a beautiful brown colour
Add chicken stock and coconut milk
Season with salt (2 large pinches) and sugar (1 large pinch)
Bring to the boil
Blanch separately the fish balls, the prawns, the bean sprouts, then the Hokkien noodles, and finish with the vermicelli
In a big bowl, in a wok (or a tureen) put:
– the noodles, the bean sprouts
– cover with slices of fish cake
– add halved fish balls
– add cut fried tofu
– add fresh minced coriander to the broth, and mix it through
– pour the broth
– pop the half eggs on top