350g rice vermicelli (mee hoon)

250g medium-sized prawns

8pcs fried beancurd (tau pok)

100g fish cake, sliced

200g fish ball, white

100g beansprouts

50g chili paste, fresh red chili

30g dried shrimp

2 nos ginger flower (bunga kantan)

8 stalks lemongrass, lightly crushed

100g mixture of garlic and red onions 1 cup

250ml clear chicken stock

200g MARIGOLD Evaporated Full Cream Milk

2 tbsp curry powder

10g chicken stock seasonings

4g shredded chicken breast meat

Cooking oil

Sugar to taste


  1. Soak rice vermicelli in cold water for at least one hour.
  2. Blend garlic, red onion, dried shrimp and red chili to a smooth paste.
  3. Halve the fried bean curd and blanch the beansprouts.
  4. Heat oil in a pan and sauté the blended ingredients until aromatic.
  5. Add chicken stock and MARIGOLD Evaporated Full Cream Milk.
  6. Simmer for 10 – 15 minutes and add fresh prawns, lemongrass, ginger flower and fried bean curd.
  7. Blanch rice vermicelli, beansprouts and quickly wash with cold water  so as not to overcook them.
  8. Season to taste.
  9. Place blanched rice vermicelli in a fairly large soup bowl, sprinkle beansprouts on top of the rice vermicelli and add a couple of ladles of the laksa gravy over the top along with the braised fried bean curd, fish cake and fish balls. Serve with shredded chicken breast meat.
Prep time: 40 minutes
Cooking time: 60 minutes
Serves: 4