Laksa Kedah




1-1/3 lb. cooked yellow egg noodles
1 tbsp. oil
10-2/3 oz. beef, sliced thinly
6 cups water
4 tbsp. oil
4-1/4 oz. blended dried prawns
10-2/3 oz. sm. prawns, shelled
1/2 can condensed tomato soup
1 oz. mustard green, cut into 2 inch lengths (separate stems from leaves)
Salt to taste

To blend

3 cloves garlic
8 shallots
20 dried chillies, soaked


4 boiled eggs
2 firm soybean cakes, fried and sliced
10-2/3 oz. beansprouts
2 tomatoes, sliced
Chopped shallot crisps
Chopped spring onions
Chopped Chinese celery
5 red chillies, sliced


Once noodles are cooked, mix with 1 tbsp. oil to prevent from sticking, and put aside. Boil beef in water until tender. Heat oil in pot and fry blended ingredients for a few minutes, then add in dried prawns and fry until crisp. Pour beef and beef stock and bring to boil. Add prawns, tomato soup and salt. Add in vegetables, stems first. Place noodles in serving bowls, pour gravy and garnish.

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1 Recipe Reviews


TERESA reviewed Laksa Kedah on April 23, 2003

This is a Malaysian soup, not a Chinese soup.