Creamy Malaysian Laksa Recipe

Creamy Malaysian Laksa


  • 2 pkts
  • 250g
    firm tofu cut into 3 cm cubes
  • 1 medium (300g)
    eggplant, cut into 2-3cm strips
  • 200g
    button mushrooms, cut into quarters
  • 100g
    bean sprouts
  • 2
    boiled eggs, cut in half lengthways
  • 1/2
    bunch coriander
  • 1/2
    bunch mint
  • lime wedges, optional
  • sliced chilli, optional

How to Cook

Prep Time: 5 minutes | Cooking Time: 10 minutes
  1. Cook MAGGI FUSIAN Laksa noodles in boiling water, for 4 minutes. Drain and divide noodles between 4 serving bowls.

  2. Add 2 cups (500ml) of boiling water to a saucepan on medium heat. Add FUSIAN Laksa flavour mix and simmer for 4 minutes. Add coconut powder and mushrooms, reduce heat and simmer for a further 1 minute.

  3. Meanwhile, heat oil in a large saucepan on high heat, add tofu and cook until golden brown. Add eggplant and cook for 2- 3 minutes until golden. Divide mixture between serving bowls.

  4. Using a ladle pour laksa soup in each bowl. Place half an egg in each bowl and top with bean sprouts, coriander, mint and fresh lime if desired.