Singapore Laksa
A fragrant and rich noodle soup featuring a spicy coconut-based broth, often enriched with shrimp stock. It's typically served with thick rice noodles and a variety of toppings such as prawns, fish cakes, tofu puffs, and bean sprouts.
🧂 Ingredients
- 10 Dried red chilies(soaked in boiling water, or more to taste)
- 0.5 cup Shallots(diced, about 4)
- 1 tbsp Galangal(chopped)
- 1 tbsp Ginger(chopped)
- 3 Garlic cloves
- 1 Lemongrass stalk(or more if thin/smaller)
- 3 tbsp Candlenuts(or macadamia nuts/cashews)
- 1 tsp Turmeric powder(or fresh turmeric root)
- 2 tbsp Dried shrimp
- 1 tsp Ground coriander
- 1 tbsp Belacan (fermented shrimp paste)
- 0.5 tbsp Neutral oil
- 2 cups Coconut milk
- 2 tbsp Fish sauce
- 2 tsp Sugar
- 1 lb Thick rice noodles (laksa noodles)(dried weight)
- 0.5 lb Shrimp(peeled and deveined)
- Fried tofu puffs(halved or quartered)
- Bean sprouts
- Vietnamese coriander or mint(for garnish)
- 2 Hard-boiled eggs(halved)
- 1 liter Prawn stock or water
👨🍳 Instructions
- 1
Prepare the laksa paste: In a blender or food processor, combine dried chilies, shallots, galangal, ginger, garlic, lemongrass, candlenuts, turmeric powder, dried shrimp, coriander seeds, and belacan. Blend until a smooth paste forms, adding a little water if needed.
- 2
Cook the laksa broth: Heat 0.5 tbsp neutral oil in a pot over medium heat. Add the laksa paste and sauté for 5-7 minutes until fragrant and the oil starts to separate. Add the prawn stock (or water) and bring to a simmer.
- 3
Pour in the coconut milk, fish sauce, and sugar. Stir well and bring to a gentle boil. Lower the heat and simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld. Season with salt to taste. Remove the lemongrass stalk before serving.
- 4
Prepare noodles and toppings: Cook the rice noodles according to package instructions. Blanch bean sprouts and cook shrimp until pink and opaque. Halve the hard-boiled eggs.
- 5
Assemble the laksa bowls: Divide the cooked noodles among serving bowls. Arrange the cooked shrimp, fried tofu puffs, bean sprouts, and hard-boiled eggs on top of the noodles.
- 6
Ladle the hot laksa broth over the noodles and toppings. Garnish with fresh Vietnamese coriander or mint.
💡 Pro Tips
- ✓For a richer broth, use homemade prawn stock made from prawn heads and shells.
- ✓Adjust the amount of chilies to your preferred spice level.
- ✓If candlenuts are unavailable, macadamia nuts or cashews can be used as a substitute.
🔄 Variations
- Some variations include chicken slices, cockles, or fish cakes as toppings.
- A dash of sambal can be added for extra heat.