Laksa Lemak Nyonya

Name: Laksa Lemak Nyonya
Cuisine: Singaporean

Hawker • Singapore

580

kcal

18g

Protein

52g

Carbs

34g

Fat

Data source: SingaporeCalorie

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About Laksa Lemak Nyonya

Nyonya-style coconut curry laksa — richer and spicier

How to Make Laksa Lemak Nyonya (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Medium

Laksa Lemak Nyonya is a quintessential Singaporean dish, deeply rooted in the Peranakan culture that flourishes across the island. This aromatic noodle soup is a staple at local kopitiams and hawker centres, celebrated for its rich coconut broth, vibrant spices, and harmonious blend of seafood and noodles. Originating from the fusion of Malay and Chinese culinary traditions, Laksa Lemak Nyonya captivates with its creamy yet spicy profile, making it an irresistible lunch option for locals and visitors alike. Unlike the heavier versions sometimes found outside Singapore, this healthy Laksa Lemak Nyonya recipe reduces saturated fat while maintaining authentic flavors. The dish offers a comforting, soul-warming experience, perfect for those seeking a nutritious meal without sacrificing taste. Its complex layers of lemongrass, galangal, and dried shrimp are balanced by the silky coconut milk, providing a gastronomic journey reminiscent of Singapore’s hawker culture. Whether enjoyed in a bustling kopitiam or at home, this laksa embodies the spirit of Singapore’s vibrant food scene and its openness to fusion influences.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: gluten, dairy, egg, shellfish

Ingredients(for 1 bowl (approx. 350g, typical kopitiam portion))

120g Rice vermicelli (bee hoon) (soaked)
200ml Coconut milk (fresh santan preferred)
100g Chicken breast (poached, shredded)
80g Cooked prawns (deshelled)
3 tbsp Laksa paste (homemade or hawker-style)
500ml Low-sodium chicken stock (homemade preferred)
4 pieces Tofu puffs (tau pok)
50g Bean sprouts
1 Hard-boiled egg (halved)
2 tbsp Fresh laksa leaves (daun kesum) (finely sliced)
to taste Salt (optional) - optional
1 tbsp Chilli paste (for garnish) - optional

Instructions

1
Soak the rice vermicelli (bee hoon) in hot water for 5 minutes until softened. Drain and set aside.
5 minutes
Do not over-soak to avoid mushy noodles.
2
Heat a pot over medium flame. Add laksa paste and sauté for 3 minutes until fragrant.
3 minutes
Stir continuously to prevent burning; homemade paste tastes best.
3
Pour in low-sodium chicken stock and bring to a gentle boil. Simmer for 5 minutes.
5 minutes
Use homemade stock for deeper flavor and lower sodium.
4
Add coconut milk, stir gently, and let simmer for another 5 minutes. Do not boil vigorously to prevent curdling.
5 minutes
Fresh santan gives the soup a smoother texture.

Why This Dish is Healthy

Our healthy Laksa Lemak Nyonya is crafted to minimize excess calories and saturated fats, focusing on wholesome ingredients with maximum flavor. Lean proteins, fiber-rich vegetables, and moderate coconut milk make this dish suitable for calorie-conscious diners. The recipe is adaptable for various dietary needs and supports balanced nutrition, making it a smart lunch option for those seeking authentic Singaporean flavors without compromising health.

This Laksa Lemak Nyonya recipe is balanced with lean chicken breast and prawns to boost protein while tofu puffs add plant-based nutrients. Fresh coconut milk provides healthy medium-chain fatty acids, and bean sprouts contribute fiber, vitamins A, C, and K. By using low-sodium chicken stock and limiting coconut milk, the dish reduces saturated fat and sodium intake. Laksa leaves and spices offer antioxidants and anti-inflammatory properties, making it nourishing for both body and mind.

Pro Tips

💡Tip 1: Use fresh coconut milk for authentic flavor and smoother broth.
💡Tip 2: Sauté the laksa paste well to unlock deeper aroma and color.
💡Tip 3: Slice laksa leaves just before serving for maximum fragrance.

Storage & Serving

Store leftover laksa broth in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid curdling. Noodles and toppings should be stored separately for best texture.

Best served: Breakfast or Lunch