Laksa Johor

Ok guys, we won’t lie to you, this is gonna take some time coz there is a lot of prep work to do. But we feel we’ve managed to make it look as simple as possible for you to be able to follow.

Prep Time

30 min.

Cook Time

40 min.

Total Time

70 min.


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2 big Onions
1 inch Turmeric
2 inch Ginger
2 inch Galangal
6 Lemongrass (stems only)
7 cloves of  Garlic
1 cup Water
125 g Dried Prawns
380 g Fresh (L) Prawns (shells off)
9  Mackerel (approx 830g)
5 cups Water
½ cup Cooking Oil
1 Cinnamon Stick
4 Cardamom
2 Star Anise
 “Blend A” mixture
½ cup Curry Powder
 Blended Dried Chili
600 ml Coconut Milk
2 tsp Chicken Stock
2 tsp Salt
2 tsp Sugar
2 tsp Asam Jawa
3 tbsp Kerisik (coconut oil)
2 tbsp Ginger Flower (sliced)
2 tbsp Kesum Leaves (sliced)


  1. Cut and blend the onions, turmeric, ginger, galangal, lemongrass, garlic and water.
  2. Boil the fish for 10mins on medium heat, remove from pot, and de-bone. Keep fish meat & and fish stock.
  3. Pour 3 cups of water & boiled fish meat - blend for 1 minute, set aside.
  4. Pour 2 cups water in blender with dried prawns* - blend, add fresh prawns and blend until smooth.
  5. Mix blended Fish and Prawn in a large bowl, set aside
  6. Heat oil then add the spices
  7. Pour in blended onions mixture and stir
  8. Add the blended chilli and cook until fragrant, then add coconut milk
  9. Add in the Fish & prawn mixture
  10. Add 3 cups fish stock, add kerisik, ginger flower and kesum leaves - simmer for at least 20mins. This is the laksa soup.
  11. To Serve :
  12. Add your cooked pasta to a dish of your choice
  13. Garnish with shredded cucumbers, beansprouts, diced salted radish, chopped long beans, thinly sliced onions, half a lime and sambal
  14. Pour your laksa soup over
  15. Enjoy!

We used special dried prawns from Sarawak, but you can use regular ones too.

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