Laksa
Singapore's iconic coconut curry noodle soup — a rich, spicy, aromatic broth of coconut milk, dried shrimp paste and laksa paste ladled over thick bee hoon (rice vermicelli) with prawns, fish cake, tofu puffs and cockles, garnished with fresh laksa leaf.
- Total
- 50 min
- Serves
- 4
- Level
- Hard
Prep 20 min · Cook 30 min
Ingredients
Method
Blend all laksa paste ingredients to a smooth paste, adding a splash of water if needed.
About 5 min
Heat oil in a large pot or wok over medium heat. Fry the laksa paste for 8–10 minutes, stirring constantly, until fragrant and the oil separates to the surface.
About 11 min
Pour in coconut milk and stock. Bring to a gentle simmer — do not boil vigorously or the coconut milk will split.
About 11 min
Add fish sauce and sugar. Add tofu puffs and fish cake; simmer 5 minutes.
About 11 min
Add prawns; cook 3–4 minutes until pink. Taste and adjust seasoning.
About 11 min
Divide soaked rice vermicelli into 4 large bowls. Ladle the hot laksa broth and toppings over. Top with a halved egg, laksa leaves and a spoonful of sambal belacan.
About 3 min
Nutrition per serving (estimate)
- Calories
- 680
- Protein
- 38 g
- Carbs
- 58 g
- Fat
- 32 g
- Fibre
- 4 g
- Sugar
- 8 g
- Sodium
- 1400 mg
Contains: dairy, eggs, soy, fish, shellfish
You might also cook
Recipe by Boon Tools.