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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.