Singapore laksa
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
4
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Calories
640 kcal
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Course
Main Course
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Cuisine
Singaporean
Singapore laksa
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This delicious coconut and curry noodle soup is packed with spice and other delicious flavors.
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Ingredients
For stock
- 10 oz shell on shrimp prawns, raw (will use again below)
- 4 cups water
For spice paste
- 10 dried red chilis or more to taste, can also add some fresh red chili
- ½ cup shallots diced, approx 4
- 1 tablespoon galangal chopped volume
- 1 tablespoon ginger chopped volume
- 3 cloves garlic or less if larger
- 1 talk lemongrass or more if thin/smaller
- 3 tablespoon candlenuts or use macadamia and/or cashews
- 1 teaspoon turmeric powder or use fresh turmeric root and use roughly double
- 2 tablespoon dried shrimp
- 1 teaspoon ground coriander
- 1 tablespoon belacan fermented shrimp paste
For rest of dish
- ½ tablespoon neutral oil eg vegetable, canola, approximately
- 2 cups coconut milk
- 2 tablespoon fish sauce
- 2 teaspoon sugar
- ½ lb rice noodles dried weight (laksa noodles if available)
Garnishes
- ½ cup beansprouts approximately, or a little more - a small handful per bowl
- 6 tofu puffs approximately
- a few sprigs of Vietnamese mint or mint, plus sambal if available/to taste
Instructions
To make the stock
- Remove the shells and heads from the shrimp and place them in a pot. Devein the shrimp and refrigerate until needed later. Add the water to the pot with the shrimp shells, cover and bring to a simmer. Reduce heat and simmer around 20 minutes to make a flavorful broth. Strain to remove solids and set aside. As the broth is cooking, prepare the spice paste.
To make spice paste
- Soak the dried chilis in some boiling hot water as you prepare the other ingredients. Peel and chop the shallot, galangal, ginger and garlic. Remove the outer layer of lemongrass and finely chop. Place all the spice paste ingredients (chilis, shallot, galangal, ginger, garlic, lemongrass, nuts, turmeric, coriander and belecan) in a blender and blend until smooth. You may need to scrape down sides and re-blend a few times, as needed.
- Both the broth and paste can be made ahead of time and refrigerated until needed.
To make rest of dish
- Warm the oil in a large pot/pan and add the spice paste. Cook for a minute or two to bring out the aromas in the paste then add the shrimp stock and coconut milk, fish sauce and sugar. Stir to mix everything well. Bring to a simmer then reduce the heat, cover and cook around 10 minutes to let the flavors mingle. You can also make the broth ahead and store it in the fridge then re-heat as needed.
- While the broth is cooking, cook the rice noodles according to packet instructions and drain. During the last minute of the noodles cooking, add the shrimp to cook in the boiling water and remove once cooked and no longer opaque.
- Prepare garnishes by frying the tofu puffs until crisp then cutting into chunks, roughly quarters. Remove herbs from any thicker stems and have them and beansprouts ready.
- Add some noodles to the bottom of each bowl. Stir the broth mixture in case spice paste has settled to bottom and then ladle over the noodles. Add garnishes on top - the cooked shrimp, tofu puffs, beansprouts and herbs, then serve.
Notes
- You can also add fish cakes instead of or as well as the shrimp on top, but you will still need shrimp stock for the base so I find shrimp easier to serve both purposes (plus they're tasty!)
Nutrition Information
Show Details
Calories
640kcal
(32%)
Carbohydrates
63g
(21%)
Protein
25g
(50%)
Fat
34g
(52%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
218mg
(73%)
Sodium
1654mg
(69%)
Potassium
675mg
(19%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
466IU
(9%)
Vitamin C
7mg
(8%)
Calcium
163mg
(16%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640kcal | 32% |
| Carbohydrates | 63g | 21% |
| Protein | 25g | 50% |
| Fat | 34g | 52% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 218mg | 73% |
| Sodium | 1654mg | 69% |
| Potassium | 675mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 466IU | 9% |
| Vitamin C | 7mg | 8% |
| Calcium | 163mg | 16% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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