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Singapore Laksa

Name: Singapore Laksa
Prep time: PT45 minutes
Cook time: PT1 hour
Total time: PT1 hour 45 minutes
Yield: 4
Cuisine: Singapore
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); undefined Fried tofu puffs (halved or quartered); undefined Bean sprouts; undefined Vietnamese coriander or mint (for garnish); 2 Hard-boiled eggs (halved); 1 liter Prawn stock or water

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.

Förberedelsetid45 minutes

Tillagningstid1 hour

Total tid1 hour 45 minutes

Portioner4

SvårighetsgradHard

Original· Feb 8

Skapa din version

👨‍🍳 Instruktioner

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.

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💡 Proffstips

✓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.