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From Pumpkin Tales!

Singapore Laksa

Serves 5-6


Laksa noodles – 250g

Coconut milk powder – 250g

Tofu – 100g

Ginger – 30g

Garlic – 30g

Lemongrass – 25g

Oil – 20g

Bean sprout – 20g

Green onion – 20g

Shitake mushroom (dry weight) – 10g

Bokchoy – 50g

Chinese cabbage – 50g

Vegetable stock – 3 cups

Salt to taste


Red chilli – 350g

Onion – 300g

Galangal – 75g

Turmeric – 50g

Lemongrass – 50g

Ginger paste – 35g

Garlic paste – 50g

Candle nut – 70g

Oil – 750g

Salt – 50g

Sugar – 35g



  1. Blend the ingredients and cook in oil.
  2. On a hot wok add oil and saute ginger, garlic and lemongrass.
  3. Add vegetable stock and laksa paste and bring it to a boil. Season with salt and pepper.
  4. Add the vegetables and tofu. Once the vegetables are done, add the rice sticks and stir until cooked.
  5. Add coconut milk and mix well. Do not allow it to boil too much as the coconut milk will split with too much heat.
  6. Pour the contents on to a wide mouthed bowl and top with bean sprouts for garnish. Serve hot.




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