Singapore LaksaSpicy Coconut Noodle Soup
A Singapore-style laksa variation with rice noodles, shrimp, tofu puffs, and a spicy coconut broth scented with lemongrass, galangal, and shrimp paste.
Prep
25m
Cook
30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Noodles
- 400gRice Noodles
- 1.2lWater (hot)
Broth
- 30mlVegetable Oil
- 80gShallot (finely chopped)
- 15gGarlic (finely chopped)
- 60gFish Curry Paste
- 20gFermented Shrimp Paste
- 30gChili Paste
- 20gLemongrass (bruised)
- 10gGalangal (sliced)
- 700mlFish Stock
- 600mlCoconut Milk
- 15gPalm Sugar
- 300gShrimp (peeled)
- 200gTofu Puffs (halved)
Garnish
- 150gBean Sprouts
- 10gLaksa Leaf (thinly sliced)
- 1pcsLime (cut into wedges)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Soak the rice noodles in the hot water until loosened, then drain well.
- 02
Heat the vegetable oil and cook the shallot and garlic until fragrant. Stir in the fish curry paste, fermented shrimp paste, and chili paste and fry until the oil smells aromatic.
- 03
Add the lemongrass, galangal, and fish stock, then simmer briefly to build the broth.
- 04
Pour in the coconut milk, add the palm sugar, and keep the broth at a gentle simmer.
- 05
Add the shrimp and tofu puffs and simmer until the shrimp are opaque and firm and the tofu puffs have absorbed some broth.
- 06
Divide the noodles among bowls and ladle over the broth and toppings.
- 07
Finish with the bean sprouts, laksa leaf, and lime.
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