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Tomyam Laksa

Tomyam Laksa is a special dish, combining tomyam paste and young coconut juice in the gravy. It has a taste of a Thai dish. Rather unusual but delicious!


  • 20 stalks of dried chillies, soaked and blended to a fine paste
  • 500 ml chicken stock
  • 500 ml young coconut juice
  • 1 litre water
  • 1/2 chicken, cut into small pieces
  • 3 tbs Tom Yam paste
  • 200 ml coconut milk
  • 5 pcs kaffir lime leaves
  • Salt and sugar
  • Lime juice
  • 2 lemon grass, bruised
  • 3 shallots, blended to a fine paste
  • 1 garlic, blended to a fine paste
  • 2 onions
  • 2 tbs oil
  • Coriander
  • Button mushroom
  • Lime wedges
  • Flesh of young coconut
  • Fish cake
  • Fresh coriander


  • Heat oil and sautee lemon grass, onion, garlic and shallots with the chilli paste.
  • Add in water, chicken stock and young coconut juice, cook till boiling.
  • Add in tomyam paste and chicken pieces.
  • Turn down the heat, add in coconut milk.
  • Stir slowly and add in salt and sugar to taste.
  • Turn off fire and squeeze in lime juice.
  • Throw in kaffir lime leaves.
  • Serve hot with yellow noodles or rice vermicilli with the rest of the garnish.

There are other types of Laksa:

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There are other types of Laksa:

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