Singapore Curry Noodle (Laksa)

Singapore Curry Noodle (Laksa)


  • 1 jar Woh Hup Singapore Laksa Paste
  • 3 jars water or stock (510ml)
  • 300g thick vermicelli (blanched, rinsed & drained)
  • 200g medium-sized prawns (cooked, shelled & de-veined)
  • 3 hard-boiled eggs (halved)
  • 50g sliced fish cakes
  • 150g bean sprouts (blanched & drained)
  • 200ml coconut milk or evaporated milk
  • 5 pcs fried bean curd or 'tao poh' (halved)
  • Laksa leaves (optional: cut into small pieces)
Singapore Curry Noodle (Laksa) pack image

Serves: 3-4

Prep Time: 10 mins

Cook Time: 20-25 mins


  1. Add Woh Hup Laksa Paste to water or stock and cook with stirring for 5 minutes.
  2. Add fried bean curds, coconut milk and simmer till done.
  3. To serve, pour soup over thick vermicelli and garnish with prawns, fish cakes, eggs, bean sprouts and laksa leaves.

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