Laksa yong tau foo

    It was a last minute decision, when the parents gave a number of packets of fresh looking yong tau hoo to us for dinner. Initially, i just wanted yong tau hoo soup with bee hoon. But the sister and Darcy wanted something spicy.. like, chicken curry. Hmph! No advance notice, no cook… I need to gather the many ingredients required for chicken curry, you know! Then, i thought of laksa yong tau hoo… Spicy and with yong tau hoo! Brilliant!!


    Central Region, Singapore
    8 people made this


    • 1.45L water
    • 1 lemongrass
    • 1 packet of Dancing Chef’s Laksa Paste
    • 1 packet of Hai’s Laksa Paste
    • Sufficient noodles (Any noodle you fancy. I used a combi of bee hoon and yellow noodle)
    • Enough yong tau hoo for 4-5 pax (at least 3 pcs each, excluding fish ball)
    • 200ml thick coconut milk (i prefer to use just 200ml, but you can add more as instructed)
    • 200g beansprouts (to be added seconds before serving)
    • a dash or 2 of fish gravy (optional)
    • freshly chopped laksa leaves – a MUST!


    1. Boil water with squashed lemongrass for at least 15 minutes.
    2. Mix both the paste in, and cook as instructed.

    See it on my blog

    Check out this recipe from Maameemoomoo's blog!

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (0)