What is Dry Laksa?

Laksa is a spicy, fragrant coconut milk-based noodle soup found across Southeast Asia, particularly Singapore, Malaysia, and Indonesia. It has its origins in Peranakan cuisine which has both Chinese & Malay influences.

This Dry Laksa version as compared to the traditional gravy laksa is great as a pot luck dish for parties. It is easier to transport with no spillage and can keep well too!

This dish was Grace’s mum’s signature dish during the annual family Christmas pot luck lunch and it was always wiped out. To “luxe” it up, consider using ingredients such as lobster, crayfish, clams or cockles instead of prawns and even adding in dried scallops to the rempah.


  • 1 packet of Good Graces Dry Laksa Rempah
  • 200ml Coconut Milk
  • 700g Rice Noodles (Thick Beehoon)
  • 100g Bean Sprouts (Washed & Blanched)
  • 12 Prawns (Peeled, Deveined and Cooked)
  • 4 Hard Boiled Eggs (Cut into Halves)
  • 2 Fish Cakes (Sliced)
  • 70g Tofu Puffs (Cut into Pieces)


  1. Boil some water & blanch the beansprouts.
  2. Cook the prawns, peel the shells & devein
  3. Boil some water & cook the eggs until hard boiled
  4. In a wok, fry 1 tbsp of rempah with some oil until aromatic.
  5. Add salt to taste.
  6. Fry the prawns in the rempah. Remove prawns from wok & set aside.
  7. Fry sliced fishcake in the rempah. Remove fish cake from wok & set aside.
  8. Add more oil & fry the tofu puffs. Remove tofu puffs from wok & set aside.
  9. Add the remaining rempah to the wok with a bit more oil.
  10. Add the coconut milk to create a soft paste.
  11. Add salt to taste.
  12. Add the laksa noodles & fry together with the laksa paste until the noodles are coated with rempah.

To Assemble

  • Split noodles into 4 portions & transfer to 4 bowls
  • Top the noodles with 3 prawns, a few slices of fish cake, half a hard boiled egg, some beansprouts, tofu puffs
  • Sprinkle laksa leaves on top