Malaysian & Singaporean Malay
Laksa (Curry Laksa, Halal)
A coconut-curry noodle soup of the Peranakan Nusantara crossroads — fragrant with rempah and santan, piled with noodles, tofu puffs, and prawns. HG presents the halal form, where some traditional versions rely on pork or pork stock.
1 hr 30 min · Serves 4 · Takes some skill
4
Ingredients
Rempah
Broth
Serve
Garnish
Method
Start cooking mode- Prep 40 min · Cook 50 min · 90 min total
- hard
- 1
Fry the laksa rempah until fragrant and oil-split.
- 2
Add coconut milk and a chicken or prawn stock; simmer to a rich curry broth.
- 3
Assemble bowls with noodles, tofu puffs, prawns, chicken; ladle broth; finish with sprouts, lime, sambal, laksa leaf.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
- Use chicken/prawn/anchovy stock and vegetable oil — flavor-faithful and the standard in halal Malay kitchens, which have made halal laksa a mainstream norm.: Pork or pork-bone stock in certain traditional/Peranakan versions; lard in some.
