Singapore Laksa

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Serves 2

Craving the vibrant flavors of Singapore? This homemade Laksa recipe captures the essence of the iconic dish. A rich and aromatic coconut broth infused with fiery chillies, lemongrass, and spices, perfectly complements tender chicken, succulent prawns, and chewy noodles. Topped with fresh bean sprouts and a squeeze of lime, it's an unforgettable culinary journey

Recipe

Serves 2 · Prep 30m · Cook 30m

Ingredients

For the Laksa Paste

• 6 dried red chillies, soaked in hot water for 10 minutes, then drained
• 3 fresh red chillies, deseeded
• 5 cloves garlic, peeled
• 5 cm piece of galangal or ginger, peeled
• 2 stalks lemongrass, white part only, chopped
• 4 shallots, peeled
• 1 tsp ground turmeric
• 2 tsp shrimp paste (belacan)
• 1 tbsp coriander seeds
• 1 tbsp vegetable or peanut oil

For the Laksa Soup

• 2 tbsp vegetable oil
• 400 ml coconut milk
• 500 ml Massel chicken stock
• 8 large prawns, peeled and deveined
• 200 g chicken breast, thinly sliced
• 100 g fried tofu puffs, sliced

For the Laksa Toppings:

• 200 g rice noodles, cooked according to package instructions
• 100 g bean sprouts, rinsed
• 1 lime, cut into wedges
• Fresh coriander leaves, for garnish

Method

1. In a blender or food processor, combine the soaked dried chillies, fresh chillies, garlic, galangal, lemongrass, shallots, turmeric, shrimp paste, and coriander seeds.Add 1 tablespoon of oil and blend until you have a smooth paste. If necessary, add a little water to help with blending.
2. Heat 2 tablespoons of oil in a large pot over medium heat. Add the laksa paste and cook, stirring constantly, for 5-7 minutes, or until the paste becomes fragrant and the oil starts to separate from the mixture
3. Pour in the coconut milk and Massel chicken stock. Stir well to combine with the laksa paste. Bring the mixture to a gentle simmer and cook for 10 minutes.
4. Add the sliced chicken breast to the soup and cook for 5-7 minutes, or until the chicken is cooked. Add the prawns and cook for another 2-3 minutes, or until they turn pink and opaque. Add the fried tofu.
5. Divide the cooked rice noodles between bowls. Ladle the hot laksa soup over the noodles, making sure to include some chicken, prawns, and tofu puffs in each bowl.
6. Top the laksa with bean sprouts, boiled egg halves, and a squeeze of lime. Garnish with fresh coriander leaves.Serve the laksa hot with extra lime wedges on the side