Fishball Laksa

Fishball Laksa a dish of spicy noodle soup cooked in curry coconut milk served with fish balls, deep fried tofu and boiled eggs.

Fishball Laksa

I made laksa before and it was quite some time now since I made again, I think because I already found restaurants that make laksa the way I like it, places like Uncle Man’s, Mamak, Pappa Rich and Sri Penang to name some. But before my cravings for this started I used to not like them specially my first months when we lived in Malaysia, the explosion of flavours was too much to handle for my simple palate during those days but as I learn to try the spices of their local cuisine I was slowly changed and when I moved here to New Zealand I was unknowingly craving for them, not just laksa but other Malaysian, dishes as well.

It was quite hard at the beginning, moving here when I tried different food from different restaurants I feel they all tasted bland compared to the flavours I started to love back in Malaysian. I tried to find that spice on each dish but never found it, I never knew any good Malaysian or Singaporean restaurants and if I try one it was missing that flavour as most of the dishes were adjusted for the Kiwi palate so my best hope during those times is some one of Malay lineage invites me to their home for a feed, luckily we know a few.

Today were not having it in a restaurant but again making it at home but instead of its chicken or seafood version we will be making a simple one the fishball version which basically uses the same base spice. So like the others Fishball Laksa is the same spicy noodle soup cooked in curry coconut milk served with fish balls, deep fried tofu and boiled eggs.

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Fishball Laksa 1

Fishball Laksa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Malaysian


Fishball Laksa a dish of spicy noodle soup cooked in curry coconut milk served with fish balls, deep fried tofu and boiled eggs.




  • 400 g fish balls
  • 300 g deep fried tofu
  • 400 ml coconut milk
  • 1 litre seafood stock
  • 100 g beansprouts
  • 4 boiled eggs sliced in half
  • lime or lemon slices
  • thick yellow noodles
  • coriander, to garnish
  • crispy fried shallots, to garnish
  • fish sauce
  • oil


  • 3 medium red chillies, chopped and seeds removed
  • 1 tsp shrimp paste
  • 4 shallots, peeled
  • 2 stems of lemon grass, outer layer removed and chopped
  • 1 tsp galangal, chopped
  • 1 tsp ground turmeric
  • 1 tbsp water


  1. Gather all the paste ingredients in a food processor or blender. Blend the ingredients until it forms a paste.
  2. Cook noodles according to packet instructions.
  3. In a separate pot add oil and the paste, stir fry for in medium heat until fragrant.
  4. Add seafood stock, fish balls, fish sauce (according to your taste) and coconut milk then bring to a boil then simmer for 10 minutes.
  5. Place the noodles in a bowl then pour seafood gravy. Mix in the beansprouts while gravy is hot.
  6. Top with sliced egg per bowl, deep fried tofu, coriander, crispy fried shallots and freshly squeezed lime juice.


Fishball Laksa Wide


9 Responses

  1. Sarah says:

    Is this kind of like khao soi but with fish balls? It looks incredible!

  2. Funny how what we once thought as a challenge to eat becomes a craving later in life, especially after such a move. I never made Laksa but just might soon!

  3. suituapui says:

    Looks real good. I had curry mee in my post yesterday or rather my missus had it, and it would be more like curry laksa, I think – the broth thick and rich in coconut milk.

  4. Massimo says:

    Seems very interesting. Am in Europe, so what should I use for “fish balls”?

    • Raymund says:

      Definitely fishballs will be available there, I stayed in Zurich a lot of times and in Asian shops you can easily get them. If not you can make your own one by mixing making a paste out of the fish and combining it with cornstarch

      • Massimo says:

        Brilliant! Of course I do have a Vietnamese supplier who has a bewildering variety of Vietnamese, Thai, Chinese etc. ingredients. I just never looked for ready-made fish balls, because when, in other types of cuisines, such a thing is required, I prepare them myself. Thank you. WIll give it a try.
        By the way: you geek, me geek – am an infosec specialist, whilst you’re a database whizz kid. Watch the WPA2 security hole just announced today!

  5. Massimo says:

    Tried out this recipe. Very good.
    Fish balls available here are substandard (surimi trash, close to inedible), so I plan to replace them next time around with raw shrimps. Yellow thick noodle were actually rice noodles made with turmeric, quite good. I also think there is no need to cook them separately. One could very well put them into the fish stock at the beginning of the dish preparation, so there is less risk they get stuck…

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