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Laksa Nyonya (Nyonya Laksa)

Name: Laksa Nyonya (Nyonya Laksa)
Total time: 45 min
Yield: Serves 4
Cuisine: Malaysia
Ingredients: 300g Rice Noodles (Flat); 300g Shrimp; 400ml Coconut Milk; 2 tbsp Curry Powder; 1 stalk Lemongrass; 3 cloves Garlic; 15g Ginger; 100g Bean Sprouts; 1 piece Fried Tofu; 1 tsp Salt

Noodles

⏱ 45 min

👥 Serves 4

Difficulty ⭐⭐

Noodles submerged in a coconut-and-chili-laced broth — the signature noodle dish of Peranakan culture.

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📖 The Story Behind This Dish

A signature dish of "Peranakan" (Baba Nyonya) culture, born from intermarriage between Chinese immigrants and Malay locals on the peninsula from the 15th century onward. Chinese noodle culture merges with Malay spice and coconut traditions into something distinct from either. "Nyonya" refers to Peranakan women, carrying connotations of home cooking.

🌆 Where it's eaten: A daily breakfast or lunch dish at hawker stalls in Malacca and Penang.

🥕 Ingredients (serves 4)

Rice Noodles (Flat) 300g
Shrimp 300g
Coconut Milk 400ml
Curry Powder 2 tbsp
Lemongrass 1 stalk
Garlic 3 cloves
Ginger 15g
Bean Sprouts 100g
Fried Tofu 1 piece
Salt 1 tsp

👩‍🍳 Instructions

Boil the rice noodles per package instructions and drain. Peel the shrimp, reserving the shells.
Simmer the shrimp shells in 600ml water for 10 minutes to make a stock, then discard the shells.
Mince the garlic, ginger, and lemongrass, and fry in oil until fragrant.
Add the curry powder and stir-fry together, then add the shrimp stock and coconut milk and bring to a simmer.
Add the shrimp and sliced fried tofu and cook through; season with salt.
Place the noodles and bean sprouts in bowls, ladle over the soup, and serve.

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