Embark on a culinary adventure to Singapore with this heartwarming recipe for Laksa! Singapore Laksa is one such dish, a vibrant tapestry of flavors that brings generations together.
This comforting Laksa recipe features a rich and flavorful coconut milk broth. Simmered to perfection, this aromatic broth forms the heart and soul of the dish.
It is a symphony of textures for each bite offers a delightful contrast from the springy rice noodles to the tender seafood and crisp vegetables. Every bowl of Singapore Laksa boasts a unique blend of sweet, savory, spicy, and tangy notes, creating an unforgettable flavor experience. This recipe is more than just a meal; it’s a journey into the heart of Singaporean cuisine.
Now, let’s create the dish of tradition: Singapore Laksa, a beloved family dish,
Ingredients
500 g laksa noodles or rice vermicelli
250 g prawns, peeled (leave tails intact)
100 g bean sprouts
2 pieces fried tofu
Laksa Broth:
800 ml prawn stock (made from prawn heads and shells)
200 ml thick coconut milk
1 stalk lemongrass, bruised
1 teaspoon sugar
1 teaspoon salt
½ teaspoon chicken bouillon powder
Spice Paste
6 shallots
4 cloves garlic
3 red chili peppers
3 toasted candlenuts
2 cm roast turmeric
2 cm ginger
1 tablespoon dried shrimp (ebi)
How To Make
Make The Prawn Stock
Heat the pan and add a little vegetable oil. Add the prawn heads and shells, close the pan for a while, and add water.
Make the Laksa Paste
Blend all the laksa paste ingredients in a food processor until smooth. Add water if necessary to achieve a paste-like consistency.
Cook the Soup Base
Heat the oil in a large pot over medium heat. Sauté the laksa paste until fragrant, about 5–7 minutes.
Add coconut milk and stock. Stir well and bring to a gentle simmer.
Add sugar, salt, and laksa leaf. Simmer for 10 minutes.
Prepare Toppings
Cook prawns in boiling water until they turn pink (about 2–3 minutes). Remove and set aside. Blanch fish cake and bean sprouts in the same water for a few seconds.
Place the laksa noodles, cooked prawns, fish cake, bean sprouts, and fried tofu in a bowl, ladle the fragrant laksa soup on top, and serve.
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