Laksa Kedah

In Malaysia, almost every state has its own version of Laksa. Today we’re sharing Kedah’s version, which consists of a thick fish-based gravy, poured over noodles and fresh vegetables. Also known as “Laksa Utara”, this dish is highly popular and definitely one of the easier laksa to prep and cook.

Prep Time

15 min.

Cook Time

60 min.

Total Time

75 min.


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 Laksa Gravy
 1 kg Sardine
 6 Tamarind Slices
 2 Torch Ginger Flower (Bunga Kantan)
 15 pcs Vietnamese Coriander (Daun Kesom)
 2 Lemongrass
 1 Red Onion (quartered)
 2 Shallots (whole)
 5 Red Chilli
 5 Red Cili Padi
 30g Cili Paste (Cili Boh)
 10g Belacan
 1 tbsp Salt
 3 L Water (or enough to cover fish)
 Noodles & Garnish
 1 packet Laksa noodles
 1 Red Onion (sliced)
 5 Green Cili Padi (sliced)
 2 pcs Iceberg lettuce (sliced)
 1 Cucumber (julienne)
 2 Eggs (boiled & halved)


  1. In a big wok, boil the fish using enough water to cover all the fish for about 20 minutes. Regularly skim off the thick froth that rises to the top .
  2. Once cooked, remove fish from the wok & allow to cool. Keep the fish broth for later.
  3. Debone the fish, removing head & fins. Make sure to remove all the smaller bones Blend the fish flesh with onions, shallots, chillies, chilli paste & belacan and 1 litre of fish broth until fine & smooth.
  4. In a pot, pour the blended fish mixture with torch ginger flower, lemongrass, & tamarind and cook on medium heat for 15 minutes. Add in 2 cups of fish broth.
  5. Adjust to preferred consistency . Cook for another 5 minutes until it boils.
  6. Once boiled, add salt & stir. Then add the vietnamese coriander & let it continue to boil for 5 minutes.
  7. In a clean pot, boil some water (enough to cover the noodles) & put the laksa noodles in (following the package instructions) usually around 10 minutes.
  8. Drain the noodles & put them into cold water to stop the cooking. Divide noodles immediately into serving bowls.
  9. Prepare the laksa - Pour the hot broth into the bowl & put some sliced chillies, onions, lettuce, cucumber and boiled egg on top. Serve hot.

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