Laksa (Singapore Coconut Curry Noodles)

About This Recipe

Singapore Laksa — specifically the Katong laksa style — is one of the most celebrated dishes of Peranakan (Straits Chinese) cuisine, a blending of Chinese and Malay food traditions unique to Singapore and Malaysia. The broth is built on a complex rempah (spice paste) of dried shrimps, chillies, lemongrass, galangal, and candlenuts, fried until darkly fragrant then enriched with coconut milk to create an intensely flavoured, coral-hued soup. Thick round rice noodles are traditionally cut short so the dish can be eaten with just a spoon. The garnish of fresh laksa leaves (Vietnamese coriander) gives the dish its signature peppery anise note. Katong's laksa stalls have been perfecting this dish for generations.

Ingredients

Serves 4

• 300 gthick round rice noodles (or laksa noodles)
• 300 graw prawns, peeled and deveined
• 200 gtofu puffs, halved
• 2 cupscoconut milk
• 2 cupsprawn or chicken stock
• 3 tbspdried shrimps, soaked
• 4dried red chillies, soaked
• 3 stalkslemongrass, white part only
• 3 cmgalangal, chopped
• 4 clovesgarlic
• 4shallots
• 3candlenuts or macadamia nuts
• 1 tspturmeric powder
• 2 tspbelachan (shrimp paste)
• 3 tbspvegetable oil
• Laksa leavesand bean sprouts to garnish

Instructions

1. 1

   Make the rempah

   Blend dried shrimps, dried chillies, lemongrass, galangal, garlic, shallots, candlenuts, turmeric, and belachan into a fine paste, adding a splash of water to help blending.

2. 2

   Fry the rempah

   Heat oil in a wok over medium heat. Fry the rempah, stirring constantly, for 10–15 minutes until it is dark, fragrant, and oil separates at the edges.

3. 3

   Build the broth

   Add stock and bring to a simmer. Add coconut milk; stir and simmer for 10 minutes. Season with salt and a pinch of sugar. Add tofu puffs; simmer 5 minutes. Add prawns; cook 3 minutes until pink.

4. 4

   Assemble and serve

   Cook noodles according to package instructions; drain and divide into bowls. Ladle hot laksa broth, prawns, and tofu puffs over the noodles. Top with blanched bean sprouts and fresh laksa leaves.

Variations

• •

  Assam laksa: uses tamarind-soured fish broth instead of coconut milk.

• •

  Chicken laksa: replace prawns with poached chicken.

• •

  Vegan laksa: omit shrimp paste, use vegetable stock, and add mushrooms.

Storage

Store broth separately from noodles; refrigerate for up to 3 days. Reheat broth gently — do not boil after coconut milk is added.

Frequently Asked Questions