Stock Code:


Combo Pack Includes:

2 pkt Dollee Curry Laksa Paste 200g

1 pkt Dried Egg Noodle 454g

1 pkt Rice Vermicelli Wai Wai 500g

1 can Coconut Milk Aroy-D 400ml


Note: From this combo kit, you can repeat the recipe below twice.


SUBSTITUTION: Occasionally, certain items in the combo pack / meal kits are unavailable when we are processing your order. Unavailable items will be substituted for a similar product /brand, at a similar price for no extra charge.


Prep Time: 15 mins / Cook Time: 20 mins / Serves: 4-5 persons 


2 boneless chicken thighs, skin on

8-10 shelled raw tiger prawns or prawns of your choice (you can omit if you cannot eat or dislike seafood)

200g dried egg noodles

250g rice vermicelli

1 pkt Dollee Curry Laksa paste 200g

150ml Coconut Milk Aroy-D

Bean Sprouts (blanched)

100g fried tofu puff (cut into halves)

1 bunch mint leaves

2-3 medium eggs, hard-boiled, peeled, and halved

4 lime wedges

Fried shallots, to serve



  1. Prepare boiled shredded chicken meat. Boil the chicken thighs in water until cooked and shred the meat to strips with a fork.
  2. Boil the egg noodles and rice vermicelli in water and drain. Set aside.
  3. Mix 1 packet of Dollee Curry Laksa Paste in 1400ml boiling water, add in the tiger prawns and bring to a boil.
  4. Add 150ml coconut milk and the 100g fried tofu puff and bring to a quick boil.
  5. Distribute the cooked egg noodles and/or rice vermicelli and blanched bean sprouts into 4-5 bowls.
  6. Top with ingredients of your choice such as the boiled shredded chicken, cooked prawns or halved hard-boiled eggs. Garnish with lime wedge, mint leaves and fried shallots.
  7. Pour the hot Curry Laksa Soup into the bowls of noodles and serve hot.
  8. Spice Level: for a milder curry, simply add slightly more coconut milk than required by the recipe.
  9. You can also serve with toppings such as blanched long beans, blanched eggplants and lightly cooked de-shelled cockles.
  10. Enjoy!

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