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Laksa Noodle Soup Mixed – Seafood and Noodles in Spicy Coconut Broth Recipe

Laksa Noodle Soup Mixed - Seafood and Noodles in Spicy Coconut Broth Recipe

Laksa Noodle Soup Mixed – Seafood and Noodles in Spicy Coconut Broth Recipe

Laksa incorporates both Chinese and Malay cooking styles with a remarkable result—fresh rice noodles bathed in spicy coconut milk curry with chunks of seafood, egg and deep-fried tofu, and a sprinkling of fragrant herbs.

Ingredients :

  • 3 tablespoons oil
  • 3 cups (750 ml) thin coconut milk or 1 cup (250 ml) coconut cream mixed with 2 cups (500 ml) water
  • 2 cups (500 ml) chicken stock or 1 teaspoon chicken stock granules dissolved in 2 cups (500 ml) hot water
  • 250 g (8 oz) medium fresh prawns, shelled and deveined
  • 100 g (31/2 oz) squid, cleaned, skinned and sliced (optional)
  • 6 fresh scallops (optional)
  • 4 cakes deep-fried tofu or aburage (about 50 g/2 oz), cut into 8 pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 400 g (14 oz) fresh laksa noodles (rice noodles), blanched in boiling water, or 200 g (7 oz) dried rice vermicelli (beehoon), soaked in water to soften
  • 1 cup (75 g) bean sprouts, rinsed and blanched in boiling water
  • 4 quail eggs, hard-boiled and halved, or 2 chicken eggs, hard-boiled and quartered
  • 2 sprigs laksa leaves (daun kesum or polygonum), coarsely chopped, to garnish
  • Crispy Fried Shallots, to garnish (optional)
  • Small limes (limau kasturi) or regular limes, cut into wedges, to serve

Spice Paste

  • 1 teaspoon fish curry powder
  • 1/2 tablespoon ground coriander
  • 2 tablespoons dried prawns, soaked in water to soften
  • 8 candlenuts, roughly chopped
  • 21/2 cm (1 in) fresh turmeric root, peeled and sliced, or 1 teaspoon ground turmeric
  • 4 red finger-length chillies, deseeded and sliced
  • 5 cm (2 in) fresh ginger, peeled and sliced
  • 20 shallots, peeled
  • 5 cloves garlic, peeled
  • 1 tablespoon belachan (dried prawn paste)
  • 1 teaspoon salt
  • 1 tablespoon sugar (optional)
  • 2 stalks lemongrass, thick bottom third only, outer layers removed, inner part bruised

Method :

  1. To prepare the Spice Paste, grind all the ingredients, except the salt, sugar and lemongrass in a mortar or blender, adding a little oil if necessary to keep the blades turning. Season the paste with the salt and sugar, and set aside with the lemongrass.
  2. Heat the oil in a wok or pot over low heat and stir-fry the Spice Paste for 5 minutes until fragrant. Add the coconut milk and chicken stock, and bring to a boil, stirring constantly. Then reduce the heat, add all the seafood and the tofu, and season with the salt and pepper. Simmer until cooked, about 3 minutes. Then remove the coconut curry from the heat.
  3. To serve, distribute the noodles and bean sprouts into 4 serving bowls and ladle the hot curry with the seafood and tofu over the noodles to fill each bowl. Garnish with the eggs, laksa leaves and Crispy Fried Shallots, and serve the lime wedges on the side.

Serves 4
Preparation time : 40 mins
Cooking time : 30 mins

Note : The coconut milk curry can be prepared several hours in advance and reheated just before serving. Although laksa leaves (polygonum or Vietnamese mint) add a distinctive touch, omit if not available as nothing else tastes like this pungent herb. Substitute with plain curry powder if fish curry powder is unavailable.


Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi


See also Singapore Cooking “Classic Hainanese Chicken Rice Recipe”