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Nora's Singaporean Laksa

Recipe by: Chef Nora Haron

Serves 4

Nora's Laksa
Photo by:  

Nora Haron

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For the laksa spice paste
  • 2 cups shallots, peeled and sliced
  • 1 teaspoon Pragati Turmeric
  • 2 inch segment of galangal, skinned
  • 1 cup lemongrass, finely chopped
  • 2 cups whole Guntur Sannam chillies, soaked until softened
  • 1 cup fresh Fresno or Jalapeño chili peppers
  • 1 cup candlenuts or macadamia nuts
  • 4 teaspoons belachan (shrimp paste), toasted
For the laksa broth and noodles
  • 1 cup canola oil
  • 1-1/2 to 2 quarts shrimp or chicken stock
  • 2 cups coconut milk
  • 2 teaspoons salt, or to taste
  • 1 batch of Laksa spice paste
  • 3 boxes of Nona Lim’s Laksa Noodles
Garnish with
  • Grilled shrimp
  • Soft-boiled egg or fried egg
  • Auria’s Malaysian Kitchen’s Hot Chili Sambal Sauce
  • Rau ram (also known as Vietnamese coriander or laksa leaf)
  • Julienned cucumbers
  • Fried tofu puffs
  • Bean sprouts
  • Lime segments



  1. To create laksa spice paste, blend all ingredients to form a smooth paste, adding a bit of water, if necessary.
  2. For the Laksa broth, heat the oil on medium heat in a large pot. Sauté Laksa spice paste until fragrant, around 5 minutes.
  3. Add stock and bring to a boil. Then add coconut milk, and salt. Bring to a quick boil, stirring continuously. Turn off heat once boiling.
  4. Tear a notch in each of Nona Lim’s Laksa Noodle pouches, then microwave about 2 minutes until noodles are steamed and separate on their own.
  5. Carefully remove noodles from pouch and place in bowls.
  6. To assemble the bowls, ladle laksa broth over noodles in bowl, add a spoonful of Auria’s Hot Chili Sambal Sauce and other garnishes, and serve with more sambal sauce on the side.

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