Singaporean Laksa

Ingredients

• 400g rice noodles
• For paste: 6 shallots, 4 garlic, 4 dried chillies (soaked), 2 lemongrass, 1 thumb ginger, 1 thumb galangal, 1 tbsp dried shrimp, 2 tbsp curry powder
• 2 cans coconut milk
• 500ml stock
• 300g prawns
• 200g fish cakes, sliced
• 200g tofu puffs
• 2 cups beansprouts
• 3 tbsp oil
• Lime, coriander, sambal

Instructions

1. Blend the paste; fry in oil for 8 minutes until fragrant.
2. Add coconut milk and stock; simmer 10 minutes.
3. Add prawns, fish cakes and tofu puffs; cook 5 minutes.
4. Cook the noodles separately.
5. Build bowls: noodles, beansprouts, ladle of laksa.
6. Top with lime, coriander and sambal.

Serving suggestions

• Big bowls, plenty of lime.

Storage & reheating

Broth keeps 3 days; cook noodles fresh.

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