Authentic Singaporean Laksa: A Step-by-Step Guide

Ingredients

  • 200g dried rice vermicelli
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon of fresh ginger, grated
  • 2 tablespoons curry paste
  • 1 litre chicken stock
  • 400ml can coconut milk
  • 200g chicken breast, thinly sliced
  • 200g raw prawns, peeled and deveined
  • 100g bean sprouts
  • 2 hard-boiled eggs, halved
  • 1 lime, cut into wedges
  • 2 tablespoons fresh coriander, chopped
  • 2 tablespoons fresh mint, chopped
  • Salt to taste
  • Chili flakes (optional)

Steps and instructions

  1. Soak the rice vermicelli in warm water for about 10 minutes, then drain and set aside.
  2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger, sautéing until the onion becomes translucent.
  3. Add the curry paste to the pot and stir well to mix with the onion, garlic, and ginger.
  4. Pour in the chicken stock and coconut milk, stirring well to combine with the curry paste. Bring the mixture to a boil.
  5. Add the thinly sliced chicken breast to the pot, reducing the heat to low and simmering until the chicken is cooked through.
  6. Add the prawns to the pot and cook until they turn pink. This should take about 3-5 minutes.
  7. Divide the soaked and drained vermicelli between four bowls. Ladle the soup over the noodles in each bowl, making sure to include chicken and prawns.
  8. Top each bowl with bean sprouts, a halved hard-boiled egg, and a wedge of lime. Sprinkle over the chopped coriander and mint. Add salt to taste and chili flakes if desired.
  9. Serve hot and enjoy your delicious homemade Laksa!

Tools for making

  • Large pot - Used to cook the Laksa soup.
  • Cooking spoon - Needed to stir the ingredients in the pot.
  • Knife - Required to chop the onion and mince the garlic.
  • Grater - Used to grate the fresh ginger.
  • Bowls - Used to serve the Laksa.
  • Ladle - Needed to pour the soup over the noodles in each bowl.
  • Serving spoon - Used to serve the Laksa with all the toppings.
  • Chopsticks - Optional utensil for eating the Laksa.
  • Citrus juicer - Used to extract lime juice for garnishing.
  • Measuring spoon - Needed to measure the curry paste.
  • Strainer - Used to drain the soaked rice vermicelli.
  • Tongs - Required to handle the chicken and prawns while cooking.

Recipe variations

  • Vegetarian Laksa: Replace the chicken and prawns with tofu or tempeh for a meat-free version.
  • Seafood Laksa: Use a combination of different seafood such as mussels, squid, or fish fillets instead of chicken and prawns.
  • Spicy Laksa: Add extra chili paste or chili flakes to the curry paste to increase the spiciness of the dish.
  • Vegan Laksa: Replace the chicken stock with vegetable stock and omit the eggs for a vegan-friendly option.
  • Beef Laksa: Substitute the chicken and prawns with thinly sliced beef for a different protein option.
  • Noodle Variation: Instead of rice vermicelli, use egg noodles, udon noodles, or soba noodles for a different texture.
  • Herb Variation: Experiment with different herbs such as Thai basil or lemongrass to add unique flavors to the Laksa.
  • Vegetable Laksa: Load up on vegetables like bell peppers, carrots, broccoli, or bok choy to make a hearty vegetable Laksa.
  • Coconut-free Laksa: Replace the coconut milk with vegetable broth or almond milk for a lighter version.
  • Gluten-free Laksa: Ensure that the curry paste and stock used are gluten-free, and use gluten-free noodles such as rice noodles or gluten-free pasta.

Recipe overview

Get ready to embark on a culinary journey with this authentic Laksa recipe, a popular spicy noodle soup from the Peranakan culture, which is a blend of Chinese and Malay cuisine. This hearty soup is full of flavor and a favorite in many Southeast Asian countries like Malaysia and Singapore. This recipe carefully combines the delicate balance of spicy, sweet, and sour flavors that this dish is famous for. Featuring ingredients like prawns, chicken, and rice vermicelli submerged in a rich coconut curry broth, every spoonful is a delightful experience. Topped with refreshing mint and coriander, this dish is both comforting and revitalizing. Though there are many variations of Laksa, this recipe is relatively easy to follow and perfect for those who want to try their hand at making Laksa at home. The preparation takes about 20 minutes, and the cooking process is around 40 minutes, making it a feasible option for a weekend dinner. Plus, it's adaptable and can cater to different taste preferences. So whether you're a fan of spicy food or prefer your dishes a bit milder, this Laksa recipe is definitely worth a try!

Common questions

  1. Can I use pre-cooked chicken or prawns instead of raw?
    Yes, you can use pre-cooked chicken or prawns. Just make sure to add them to the pot towards the end of cooking to heat them through.
  2. Can I use a different type of noodle?
    Yes, you can use a different type of noodle if you prefer. However, rice vermicelli is traditional and works best for Laksa.
  3. Is there a vegetarian or vegan version of Laksa?
    Yes, you can make a vegetarian or vegan Laksa by using vegetable stock instead of chicken stock and omitting the chicken and prawns. You can also add tofu or your favorite vegetables for protein.
  4. Can I adjust the spiciness of the curry paste?
    Yes, you can adjust the spiciness by adding more or less curry paste according to your preference. You can also add chili flakes at the end for extra heat.
  5. Can I make Laksa ahead of time?
    Laksa is best served fresh, but you can make the soup base ahead of time and store it in the refrigerator. Cook the noodles and add toppings just before serving.
  6. Can I freeze Laksa?
    It is not recommended to freeze Laksa as the texture of the noodles and soup may become compromised upon thawing. It is best enjoyed fresh.

Serving dishes and utensils

Origin stories

Laksa, a spicy noodle soup, is a culinary emblem that has its roots steeped deeply in the Peranakan community. This vibrant community emerged from the cultural amalgamation of Chinese immigrants and local Malays in the straits of Malacca, a historical city in Malaysia, centuries ago. The fascinating aspect of Laksa is that it reflects this fusion in its very essence - the use of Chinese noodles and Southeast Asian aromatic spices and coconut milk. There are different variants of Laksa in the region, notably the tangy, tamarind-tinted Assam Laksa and the coconut-rich, delectably spiced Curry Laksa. Each variant narrates a different tale of the region's rich history and evolving culinary landscape, a story that is as inviting as the dish itself. So when you sit down to a bowl of Laksa, you're not just savoring a dish; you're partaking in a slice of Southeast Asia's vibrant culinary history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.