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)


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