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Singapore Laksa

Name: Singapore Laksa
Total time: 50 min
Yield: Serves 3
Cuisine: Singapore
Ingredients: 300g Thin Rice Noodles; 400ml Coconut milk; 200g Peeled Shrimp; 2 Fried Tofu Puffs (sliced); 100g Bean sprouts; 2 Hard-boiled eggs; 4 tbsp Laksa Paste; To taste Laksa Leaves (Vietnamese coriander); To taste Shrimp Shells (for stock)

Noodles

⏱ 50 min

👥 Serves 3

Difficulty ⭐⭐

Rice noodles in a spicy soup rich with coconut milk and shrimp — Singapore's iconic noodle dish.

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📖 The Story Behind This Dish

Singapore laksa is a signature noodle dish of Peranakan food culture (a fusion of Chinese immigrant and Malay cultures). Its soup is a rich paste of dried shrimp, lemongrass, and chili thinned with coconut milk. Thin rice noodles are topped with peeled shrimp, fried tofu puffs, bean sprouts, and boiled egg, and the aroma of laksa leaf (Vietnamese coriander) whets the appetite.

🌆 Where it's eaten: At hawker centers in Katong and Jurong, lines form at laksa stalls as the aroma of coconut and shrimp rises from the red soup.

🥕 Ingredients (serves 3)

Thin Rice Noodles 300g
Coconut milk 400ml
Peeled Shrimp 200g
Fried Tofu Puffs (sliced) 2
Bean sprouts 100g
Hard-boiled eggs 2
Laksa Paste 4 tbsp
Laksa Leaves (Vietnamese coriander) To taste
Shrimp Shells (for stock) To taste

👩‍🍳 Instructions

Fry the shrimp shells to make stock and strain.
Fry the laksa paste in a pot until fragrant.
Add the shrimp stock and coconut milk and bring to a boil.
Add the peeled shrimp and cook briefly.
Boil the noodles, put in bowls, pour over the soup, and top with fried tofu, bean sprouts, boiled egg, and laksa leaves.

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