Serves 5


Nyonya Laksa Sauce:

  • Fish Stock, 900ml
  • Prawn, 400 grams
  • Nonya Laksa Paste, 200 grams
  • Laksa Leaves, 5 stalks (washed)
  • Coconut Milk, 200ml
  • Tofu Puff, 200 grams

Noodles (per serving):

  • Water, 800ml
  • Thick Bee Hoon, 150 grams
  • Bean Sprouts, 2 tablespoons (remove ends)
  • Fish Cake, 6 slices
  • Quail Egg, 4
  • Laksa Leaves, chopped thinly 

Instructions for Nyonya Laksa Sauce: 

  1. In a 20cm Thermos® KNA-020S Non-Stick Cooking Pot with Double Pouring Mouths, add in the fish stock and bring a boil.
  2. When boiling, add in the prawns and poach for about 3 minutes until fully cooked.
    Nyonya Laksa Step 2
  3. Dish up the prawns and set aside for later use.
  4. Strain the boiled fish stock into a separate large bowl and set aside for later use. Wipe clean the prawn residues on the cooking pot with some kitchen towels.
  5. Using the same non-stick cooking pot, add in nonya laksa paste and stir fry for about 3 minutes until fragrant.
    Nyonya Laksa Step 5
  6. Add in the strained fish stock and bring content to a boil. When boiling, add in laksa leaves and continue simmering for 15 minutes.
  7. After 15 minutes, add in coconut milk, tofu puffs and continue simmering for another 5 minutes. Turn off the heat and set aside for serving. 
    Nyonya Laksa Step 7

Instructions for Noodles (per serving):

  1. In a 16cm Thermos® KNA-016S Non-Stick Cooking Pot with Double Pouring Mouths, add in water and bring it to a boil.
  2. Once boiling, add in thick bee hoon, bean sprouts, sliced fish cake, quail eggs, and cook for 2 minutes. Drain the ingredients and serve in a serving bowl.
  3. Add in desired amount of nyonya laksa sauce, tofu puffs, and garnish with chopped laksa leaves. Enjoy! 



  • The recipe is improvised from an original recipe, courtesy of themeatmen.sg.
  • This recipe is based on using the Thermos® KNA-020S & KNA-016S Non-Stick Cooking Pot with Double Pouring Mouths. You may adjust the ingredients quantities based on the size of the Cooking Pot. 

Photos and recipe courtesy of Thermos Singapore team.