Singapore Laksa
Spicy coconut noodle soup with seafood and rich aromatics
Ingredients
Instructions
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Prepare the noodlesSoak the dried rice vermicelli in warm water for 15 minutes until softened. Drain well and set aside. If using fresh noodles, simply rinse them under cold water.
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Make the laksa brothHeat vegetable oil in a large pot over medium heat. Add the laksa paste and stir-fry for 2-3 minutes until fragrant. Gradually add the chicken stock while stirring continuously to avoid lumps forming.
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Add coconut milkPour in the coconut milk and bring the mixture to a gentle simmer. Add fish sauce and palm sugar, adjusting to taste. Allow the broth to simmer for 10 minutes to develop flavors, but don't let it boil vigorously.
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Cook the proteinsAdd the tofu cubes to the simmering broth and cook for 3 minutes. Then add the prawns and cook for another 2-3 minutes until they turn pink and are just cooked through.
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Assemble the laksaDivide the prepared noodles among serving bowls. Ladle the hot laksa broth with prawns and tofu over the noodles. Top each bowl with bean sprouts, halved hard-boiled eggs, and chopped laksa leaves or coriander.
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Garnish and serveGarnish each bowl with sliced red chilies if using. Serve immediately with lime wedges on the side for diners to squeeze over their laksa according to taste.
Nutritional Information
520
Calories
per serving
22
Protein
g
55
Carbohydrates
g
28
Total Fat
g
18
Saturated Fat
g
4
Fiber
g
8
Sugar
g
1200
Sodium
mg
15
Vitamin C
mg
3.5
Iron
mg
Singapore Laksa is Also Known As
Laksa Lemak, Katong Laksa, Nyonya Laksa, Curry Laksa or Peranakan Laksa
