🇸🇬 Singapore recipe
Laksa
Singapore Laksa, also known as Katong Laksa, is a rich and fiery coconut curry noodle soup that combines Chinese and Malay culinary traditions. The broth is built on a spice paste of dried shrimp, candlenuts, galangal, turmeric, and lemongrass simmered in coconut milk. In the Katong style, the thick rice noodles are cut short enough to eat with only a spoon, and the bowl is loaded with prawns, fish cake, tofu puffs, and cockles.
Prep35 mins
Cook40 mins
Serves4
Difficultyhard
Ingredients
- 400g thick rice vermicelli (laksa noodles), soaked in hot water
- 400ml coconut milk
- 800ml prawn or chicken stock
- 200g medium prawns, peeled and deveined, shells reserved
- 6 tofu puffs, halved
- 100g fish cake, sliced
- 8 dried red chilies, soaked for 20 minutes
- 6 shallots, roughly chopped
- 4 cloves garlic
- 3 stalks lemongrass, white part only, sliced
- 3cm galangal, sliced
- 2cm fresh turmeric or 1 teaspoon ground turmeric
- 4 candlenuts or macadamia nuts
- 1 tablespoon dried shrimp, soaked
- 1 tablespoon belacan (shrimp paste)
- 3 tablespoons vegetable oil
- 100g blood cockles or small clams, cleaned
- 100g bean sprouts
- Laksa leaves (Vietnamese coriander), sambal, and lime wedges for serving
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 440
- Protein
- 20 g
- Carbs
- 40 g
- Fat
- 22 g
