Saturday, December 5 2020



Update: October, 11/2020 - 07:47

With Chef Ricky Thein from Hoiana Suncity

Chef Ricky Thein


Laksa is an iconic Malaysian spicy coconut noodle soup -- an incredibly rich, fragrant, and complex broth loaded with all the essential, classic Laksa toppings. Let’s meet Chef Ricky Thein at Hoiana Suncity, who has 32 years of experience working in 5-star hotels and leading restaurants, to discover his version of Laksa.

Curry Laksa Noodle Soup


Curry Laksa Paste:

  • Lemongrass: 75gr
  • Peeled shallots: 75gr
  • Peeled garlic: 75gr
  • Fresh turmeric: 55gr
  • Small red chilli: 25gr
  • Red chilli: 150gr (remove seeds)
  • Curry powder: 60gr
  • Chilli powder: 60gr
  • Cooking oil: 250gr
  • Cut the fresh ingredients into small pieces and blend until fine.
  • Heat vegetable oil in a large pan. Stir-fry over a medium heat for about 5 minutes, until fragrant.
  • Lastly, add all the powder and the sauté and stir constantly for about 2-3 minutes until it becomes very fragrant and deep in colour. Set aside.

Curry Laksa Noodle Soup: for 2-3 persons

  • Curry Laksa Paste: 100gr
  • Lemongrass: 2 stalks
  • Curry leaves: 5gr
  • Chicken stock: 500gr
  • Coconut milk: 400gr
  • Vermicelli: 250gr
  • Long beans: 150gr
  • Bean sprouts: 50gr
  • Tofu Ichiban: 6 pcs
  • Shrimp: 6 pcs
  • Boiled eggs: 3


  •  4 tbsp salt or to taste
  •  1 1/2 tbsp sugar
  •  1/2 tbsp MSG (optional)


  • Heat 1/2 cup of oil to sauté the curry Laksa paste until fragrant. Add chicken stock and bring to a low boil.
  • In the meantime, fill a separate pot half full of water. Bring to a boil. Boil the vermicelli, long beans, and bean sprouts for about 20 seconds. Remove and set aside.
  • Add the coconut milk to the curry Laksa stock, the Tofu Ichiban, and the shrimp. When the soup comes to a boil, add seasoning then bring just to boiling point.
  • Ready to serve.

The dish is available at The Garden Restaurant at the Hoiana Integrated Resort, Duy Xuyên District, Quảng Nam Province, Việt Nam.  

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