Ilona's Laksa

There was a time when Nagyi became truly passionate about perfecting her laksa. She experimented for weeks, testing different flavours and ingredients until she found the perfect balance. Her favourite version was rich and aromatic, filled with tender noodles and juicy prawns. Once she mastered it, she taught Ilona — and now their special family laksa lives on, bringing that same warmth and spice to every bowl.

Serves: 4
Prep Time: 15 minutes
Cooking Time: 20 minutes

Ingredients

300 g fresh egg noodles
2 teaspoons oil
500 g chicken thigh fillets, thinly sliced
½ cup Laksa paste (Singapore-style)
2 × 400 g cans coconut milk
3 cups water
3 teaspoons (or 3 cubes) chicken stock
1 tablespoon lime juice
1 tablespoon fish sauce
1 tablespoon brown sugar
½ cup bean sprouts
2 tablespoons chopped fresh coriander
Fresh red chilli slices and extra coriander sprigs, to garnish

Instructions

Prepare the noodles
Place noodles in a large bowl of boiling water.
Stand for 1 minute, then drain and set aside.
Cook the chicken
Heat oil in a large pan over medium heat.
Add the sliced chicken in batches and cook until lightly browned.
Remove the chicken from the pan and set aside.
Make the laksa broth
Add the laksa paste to the same pan and cook, stirring, for about 1 minute or until fragrant.
Return the chicken to the pan, then add coconut milk, water, crumbled stock, lime juice, fish sauce, and brown sugar.
Stir well and bring to a gentle boil.
Simmer uncovered for about 10 minutes to allow the flavours to develop.
Assemble and serve
Divide the noodles and bean sprouts among serving bowls.
Ladle the hot chicken laksa mixture over the top.
Garnish with fresh coriander and sliced red chilli.

To Serve

Enjoy hot, with extra lime wedges on the side if desired.
This fragrant, creamy laksa is Nagyi and Ilona’s perfected version — a beautiful blend of warmth, spice, and family tradition.