The following recipe is for a traditional seafood laksa noodle soup. However, this recipe can also be adjusted to use chicken or pork depending on individual taste. Serves two.LAKSA



  • Hogan’s Laksa paste
  • 3-4 Fish balls
  • 2 boiled eggs
  • 4 Tiger prawns
  • 1 small cucumber
  • 1 handful of Bean sprouts
  • 100g of Tofu
  • 1 can of coconut milk
  • 1 packet of egg noodles



  1. Add 1 tbsp of oil (preferably coconut oil) to wok and heat over medium heat.
  2. Add 1 tbsp of Hogan’s Laksa paste to oil and fry till fragrant.
  3. Add prawns, fish balls and coconut milk plus half a can of water to wok.
  4. Simmer until prawns and fish balls are cooked.
  5. Blanch egg noodles in hot water for 5 minutes and then drain the water.
  6. Cut tofu into squares and heat in microwave for 1 minute.
  7. Add noodles and tofu to wok and stir through. Remove from heat.
  8. Serve in a bowl and add cucumber, bean sprouts, and boiled egg (cut in half) on top of noodle mixture.