A rich, spicy coconut curry broth loaded with thick rice noodles, prawns, tofu puffs, and a fragrant laksa leaf garnish.
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.
Serves 4
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.
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.
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.
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.
Frying the rempah thoroughly is the most critical step — under-fried paste tastes raw.
Laksa leaves (daun kesom) are available at Asian supermarkets; Vietnamese mint is the closest substitute.
Coconut milk should be added off a rolling boil to prevent curdling.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Store broth separately from noodles; refrigerate for up to 3 days. Reheat broth gently — do not boil after coconut milk is added.
Laksa's origins are fiercely debated between Singapore and Malaysia. Singapore's Katong laksa tradition dates to the Peranakan communities of the 1950s. The dish fuses Chinese noodle culture with Malay spice pastes, representing Singapore's multicultural culinary heritage at its most vibrant.
Belachan is dried fermented shrimp paste — a pungent but essential ingredient. It is sold in blocks or powder at Asian grocery stores. Fry briefly to mellow its aroma.
Yes, for a shortcut — fry 4 tbsp of a good-quality paste before adding liquid. Homemade rempah is significantly more complex in flavour.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (580g / 20.5 oz) · 4 servings total
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