Singapore Laksa
Transport your taste buds to the bustling streets of Singapore with this incredible Laksa recipe. Imagine: a creamy coconut broth, infused with aromatic spices and fiery chillies, embracing tender chicken, plump prawns, and silky noodles. Garnished with fresh herbs and a tangy squeeze of lime, this dish is simply irresistible!
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Singapore Laksa
Servings: 4
Dive into a bowl of authentic Singapore Laksa! This recipe bursts with fragrant spices, tender chicken & prawns, and creamy coconut broth. A flavour explosion in every bite!
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Ingredients
For the Laksa Paste:
- 6 dried red chillies soaked in hot water for 10 minutes, then drained
- 3 fresh red chillies deseeded
- 5 cloves garlic peeled
- 5 cm piece of galangal or ginger peeled
- 2 stalks lemongrass white part only, chopped
- 4 shallots peeled
- 1 tsp ground turmeric
- 2 tsp shrimp paste belacan
- 1 tbsp coriander seeds
- 1 tbsp vegetable or peanut oil
For the Laksa Soup
- 2 tbsp vegetable oil
- 400 ml coconut milk
- 500 ml Massel chicken stock
- 8 large prawns peeled and deveined
- 200 g chicken breast thinly sliced
For the Laksa Toppings:
- 200 g rice noodles cooked according to package instructions
- 100 g bean sprouts rinsed
- 100 g fried tofu puffs sliced
- 1 lime cut into wedges
Instructions
- In a blender or food processor, combine the soaked dried chillies, fresh chillies, garlic, galangal, lemongrass, shallots, turmeric, shrimp paste, and coriander seeds. Add 1 tablespoon of oil and blend until you have a smooth paste. If necessary, add a little water to help with blending.
- Heat 2 tablespoons of oil in a large pot over medium heat. Add the laksa paste and cook, stirring constantly, for 5-7 minutes, or until the paste becomes fragrant and the oil starts to separate from the mixture
- Pour in the coconut milk and Massel chicken stock. Stir well to combine with the laksa paste. Bring the mixture to a gentle simmer and cook for 10 minutes.
- Add the sliced chicken breast to the soup and cook for 5-7 minutes, or until the chicken is cooked. Add the prawns and cook for another 2-3 minutes, or until they turn pink and opaque. Add the fried tofu.
- Divide the cooked rice noodles between bowls. Ladle the hot laksa soup over the noodles, making sure to include some chicken, prawns, and tofu puffs in each bowl.
- Top the laksa with bean sprouts, boiled egg halves, and a squeeze of lime. Garnish with fresh coriander leaves.
- Serve the laksa hot with extra lime wedges on the side
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