Singapore Laksa (Coconut Curry Noodle Soup)
Local name: 叻沙
In short: Rice noodles in a rich coconut and dried-shrimp broth spiced with chili and lemongrass, topped with prawns, tofu puffs and bean sprouts. It takes about 1 h 20 min in total and makes 4 servings.
- Prep
- 35 min
- Cook
- 45 min
- Total
- 1 h 20 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 760 kcal
Laksa is a Peranakan-influenced noodle soup that Singapore eats for breakfast, lunch and late snacks. The broth gets its depth from a paste of dried shrimp, chili, lemongrass and galangal, cooked in oil until the oil turns red, then loosened with prawn stock and coconut milk. In the Singapore style the noodles are cut short so a spoon is all you need. Finish each bowl with a spoonful of sambal and chopped laksa leaf.
Instructions
- Simmer the prawn shells and heads in the water with the salt for 15 minutes. Strain the stock into a clean pot and discard the shells.
- Blend the drained chilies, shallots, garlic, galangal, lemongrass, turmeric, dried shrimp, shrimp paste, nuts and coriander with 3 tablespoons of the stock into a smooth paste.
- Heat the oil in a wide pot over medium heat. Cook the paste for 10 to 12 minutes, stirring often, until it darkens and the oil separates and turns red.
- Pour in the stock and simmer for 15 minutes. Stir in the coconut milk, sugar, salt and fish sauce, and keep the soup at a gentle simmer so it does not split.
- Drop the bean sprouts and tofu puffs into the hot soup for 1 minute, then lift them out into a bowl.
- Add the prawns to the soup and cook for 2 to 3 minutes until pink and curled.
- Divide the noodles among 4 bowls and top with sprouts and tofu. Ladle over the soup and prawns, then finish with laksa leaf, a spoonful of sambal and a lime wedge.
Tips
- Laksa leaves are sold at Southeast Asian shops. A mix of fresh mint and a little coriander (cilantro) is a fair substitute.
- Freeze the paste in ice cube trays for up to 3 months. Make a double batch and a bowl of laksa takes about 20 minutes.
Questions and answers
Can I make laksa broth ahead of time?
Yes. The broth keeps 3 days in the fridge or 2 months in the freezer. Reheat it gently, cook the prawns fresh and soak the noodles just before serving.
How spicy is Singapore laksa?
Medium. Remove the seeds from the dried chilies to tone it down. The coconut milk softens the heat, and extra sambal is added at the table.
What can I use instead of belacan shrimp paste?
Add 2 extra teaspoons of dried shrimp and 1 teaspoon of fish sauce. The broth will be a little less deep but still good.
How long does it take to make Singapore Laksa (Coconut Curry Noodle Soup)?
About 1 h 20 min in total: 35 min of preparation and 45 min of cooking.
How many calories are in Singapore Laksa (Coconut Curry Noodle Soup)?
About 760 kcal per serving, with 36 g of protein, 72 g of carbohydrates and 36 g of fat. These values are estimates.
Nutrition per serving
| Calories | 760 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 72 g |
| Fat | 36 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 1900 mg |
Estimated values, calculated from the ingredients.
