Introduction
Singapore Laksa is a beloved spicy noodle soup that perfectly blends rich coconut milk, fragrant spices, and fresh seafood or chicken. This iconic dish is a staple of Singaporean hawker culture, loved for its bold flavors and comforting warmth. In this guide, you will learn how to make authentic Singapore Laksa from scratch, with easy-to-follow steps and tips to get it just right.
Ingredients
Laksa Broth Base
- 400ml coconut milk
- 500ml chicken stock or water
- 2 stalks lemongrass (bruised)
- 3 dried red chilies (soaked)
- 4 shallots
- 3 cloves garlic
- 1-inch piece galangal or ginger
- 1 tablespoon shrimp paste (belacan)
- 1 tablespoon vegetable oil
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- Salt to taste
Noodles and Toppings
- 200g thick rice vermicelli (laksa noodles)
- 150g cooked prawns, peeled and deveined
- 100g fish cake, sliced
- 2 hard-boiled eggs, halved
- Fresh coriander leaves
- Bean sprouts (optional)
- Lime wedges (for serving)
Step-by-Step Instructions
1. Prepare the Laksa Paste
In a blender or mortar and pestle, combine dried red chilies, shallots, garlic, galangal, shrimp paste, turmeric powder, and chili powder. Blend until you get a smooth paste.
2. Cook the Laksa Broth
Heat vegetable oil in a pot over medium heat. Add the laksa paste and bruised lemongrass. Sauté for 5-7 minutes until fragrant.
Pour in the chicken stock and coconut milk. Stir well and bring to a gentle boil. Lower the heat and simmer for 15-20 minutes, stirring occasionally.
Season with salt to taste. Remove the lemongrass stalks before serving.
3. Prepare Noodles and Toppings
Cook the rice vermicelli according to package instructions, usually by soaking in hot water for a few minutes. Drain well.
Arrange prawns, fish cake slices, hard-boiled eggs, and bean sprouts in serving bowls.
4. Assemble the Laksa Bowl
Divide the cooked noodles into serving bowls. Ladle the hot laksa broth over the noodles and toppings.
Garnish with fresh coriander leaves and serve with lime wedges on the side for an extra zing.
Tips for the Perfect Laksa
- Use fresh lemongrass and quality shrimp paste for an authentic aroma.
- Adjust chili powder and dried chilies based on your spice tolerance.
- Coconut milk adds creaminess, so don’t skip it!
- For a vegetarian version, substitute chicken stock with vegetable broth and omit seafood toppings.
- Leftover laksa broth can be refrigerated and used within 2 days.
Nutritional Information (Approximate per serving)
- Calories: 450 kcal
- Protein: 25g
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 3g
Conclusion
Making Singapore Laksa at home is a rewarding experience that brings the flavors of a bustling hawker center straight to your kitchen. This recipe balances spicy, creamy, and savory notes in every bite. Enjoy this authentic dish with family and friends, and impress them with your cooking skills!