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Pakistani Chicken Karahi
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Singaporean Laksa
Rice noodles in a rich coconut-spice broth with prawns, tofu puffs and beansprouts — Singapore's signature noodle soup.
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20 minPrep🔥
30 minCook🍽️
4Serves📊
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Ingredients
- For paste: 6 dried chillies soaked, 4 shallots, 4 garlic cloves, 1 thumb ginger, 2 lemongrass, 1 tsp shrimp paste, 4 candlenuts, 1 tsp turmeric
- 1 can coconut milk
- 1 litre stock
- 300g prawns
- 200g tofu puffs
- 300g rice vermicelli
- 200g beansprouts
- 3 tbsp oil
- Lime, mint, fried shallots
Instructions
- Blend paste smooth.
- Fry paste in oil 8 minutes until very fragrant.
- Add coconut milk and stock; simmer 10 minutes.
- Add prawns and tofu puffs; cook 5 minutes.
- Season with fish sauce and salt.
- Divide noodles between bowls; ladle laksa over; top with beansprouts, mint, lime and fried shallots.
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Tara’s tips
- Fry the paste hard for the deepest flavour.
- Toppings are non-negotiable.
Serving suggestions
- Squeeze of lime is essential.
Storage & reheating
Keeps 3 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
No candlenuts?
Macadamia nuts substitute.
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