• 350g rice vermicelli (mee hoon)

  • 250g medium-sized prawns

  • 8pcs fried bean curd (tau pok)

  • 100g fish cake, sliced

  • 200g fish ball, white

  • 100g beansprouts

  • 50g chili paste, fresh red chili

  • 30g dried shrimp

  • 2 nos ginger flower (kantan flower)

  • 8 stalks lemongrass, lightly crushed

  • 100g mixture of garlic and red onions 1 cup

  • 250ml clear chicken stock

  • 200g MARIGOLD Evaporated Full Cream Milk

  • 2 tbsp curry powder

  • 10g chicken stock seasonings

  • 4g shredded chicken breast meat

    Cooking oil

  • Sugar to taste

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  1. Soak rice vermicelli in cold water for at least one hour.

  2. Blend garlic, red onion, dried shrimp and red chili to a smooth paste.

  3. Halve the fried bean curd and blanch the beansprouts.

  4. Heat oil in a pan and sauté the blended ingredients until aromatic.

  5. Add chicken stock and MARIGOLD Evaporated Full Cream Milk.

  6. Simmer for 10 – 15 minutes and add fresh prawns, lemongrass, ginger flower and fried bean curd.

  7. Blanch rice vermicelli, beansprouts and quickly wash with cold water so as not to overcook them.

  8. Season to taste.

  9. Place blanched rice vermicelli in a fairly large soup bowl, sprinkle beansprouts on top of the rice vermicelli and add a couple of ladles of the laksa gravy over the top along with the braised fried bean curd, fish cake and fish balls. Serve with shredded chicken breast meat.

Prep time: 40 minutes
Cooking time: 60 minutes
Serves: 4
MARIGOLD Evaporated Filled Milk (390g)