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
  • 1/2 bunch
  • 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.



Average Qty Per Serve Qty Per 100g
Energy 877.6kj 276.4kj
Weight 317.5g 100g
Protein TOTAL 15.0g 4.7g
Fat TOTAL 10.1g 3.1g
- Saturated Fats 2.8g 0.8g
Carbohydrates TOTAL 10.6g 3.3g
- Sugars 2.9g 0.9g
Sodium 199.4mg 62.8mg
Dietary Fibre 6.7g 2.1g
Calcium 263.6mg 83.0mg