Traditional Singapore laksa is made with bite-sized rice noodles, seafood (typically prawns, cockles and clams), a creamy coconut milk broth and plenty of seasoning and spices. This recipe has been modified for the more western palate, however the flavour remains rich and authentic.
Servings
2
Prep time
Cook time
Recipe
V
Ingredients
- Laksa Paste
- 2 tsp extra-virgin olive oil
- 2 tsp chilli paste
- 1 stalk lemongrass, white part only, thinly sliced
- 2 cloves garlic, minced
- 2–3cm piece ginger, minced
- 1 long red chilli, thinly sliced
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ¼ tsp ground cumin
- 2 tsp extra-virgin olive oil
- 2 cups salt-reduced vegetable stock
- 1 tbsp salt-reduced soy sauce
- 1 tbsp fish sauce or vegan “fish” sauce
- 1 tbsp palm sugar
- 100g uncooked vermicelli noodles
- 400mL can coconut milk
- 200g firm tofu, cubed
- 100g fresh shiitake mushrooms, thinly sliced
100g snow peas, trimmed & halved lengthways
1 spring onion, finely sliced
Juice 1 lime - Garnish
- Bean sprouts
½ long red chilli, thinly sliced
Handful fresh coriander leaves
Fried shallots
Method
- Place all the laksa paste ingredients in a mortar and pound with a pestle or add to a food processor and process until smooth.
- Heat the oil in a wok over medium-high heat. Add the laksa paste and fry for 30 secs until fragrant.
- Add the stock, soy sauce, fish sauce and palm sugar and bring to a simmer.
- Meanwhile, place the noodles in a large heat-proof bowl, cover with boiling water and let sit for 2–3 mins. Drain, rinse under cold water and set aside.
- Reduce wok heat to low, add the coconut milk, tofu, mushrooms, snow peas and half the spring onion. Simmer for 1–2 mins, then remove from the heat and stir through the lime juice.
- To serve, divide the noodles into 2 bowls. Ladle the soup over the noodles and top with the remaining spring onion, bean sprouts, chilli, coriander leaves and fried shallots.
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