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Singapore Laksa

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55min

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4 servings

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Singapore Laksa is a rich and spicy noodle soup that embodies the vibrant flavors of Southeast Asian cuisine. This hearty dish combines thick rice noodles in a creamy coconut curry broth, topped with an array of fresh ingredients. The complex flavors of lemongrass, shrimp paste, and chili blend harmoniously with tender chicken, prawns, and tofu puffs. Garnished with bean sprouts, fresh herbs, and a squeeze of lime, Singapore Laksa offers a comforting yet exciting culinary experience that's both satisfying and aromatic.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
5 g
Allergen Content

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Fish

Shellfish

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare noodles

Soak rice noodles in warm water for 15 minutes, then drain.

2
Prepare chicken

Cut chicken breast into thin slices.

3
Prepare prawns

Peel and devein prawns, leaving tails on.

4
Prepare lemongrass

Remove outer layers of lemongrass and finely chop the white part.

5
Prepare aromatics

Peel and roughly chop shallots, garlic, and ginger.

6
Prepare chili

Remove seeds from red chili and roughly chop.

7
Make spice paste

Blend lemongrass, shallots, garlic, ginger, chili, shrimp paste, turmeric, and coriander powder into a smooth paste.

8
Cook spice paste

Heat oil in a large pot and fry the spice paste for 5 minutes until fragrant.

9
Add liquids

Pour in coconut milk and chicken broth. Bring to a boil.

10
Cook chicken

Add chicken slices to the broth and simmer for 5 minutes.

11
Add prawns and tofu

Add prawns and tofu puffs to the broth and cook for 3 minutes.

12
Season

Add fish sauce and stir to combine.

13
Cook noodles

Add drained rice noodles to the broth and cook for 2-3 minutes until tender.

14
Prepare garnishes

Wash bean sprouts and chop fresh cilantro.

15
Serve

Ladle laksa into bowls, top with bean sprouts and coriander. Serve with lime wedges.

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