Laksa

Coconut curry noodle soup with prawns and tofu puffs.

Ingredients

• 400 g Rice noodles
• 400 g Shrimp
• 600 ml Coconut milk
• 5 tbsp Laksa paste
• 150 g Tofu puffs
• 200 g Bean sprouts
• 150 g Fish cakes
• 4 cups Chicken stock
• 3 tbsp Oil
• ½ cup Laksa leaves
• 2 tsp Salt

Method

1. Fry the paste — Cook the laksa paste in oil for 5 minutes until the oil turns red and it smells sweet.
2. Build the broth — Pour in the stock and simmer 15 minutes.
3. Add coconut — Add the coconut milk and warm through without boiling hard, or it will split.
4. Cook the additions — Add the tofu puffs and fish cakes, then the prawns for the final 3 minutes.
5. Prepare noodles — Blanch the noodles and sprouts and divide into bowls.
6. Laksa is ready — Ladle the broth over and finish with torn laksa leaves.

More Singapore recipes

• Hainanese Chicken Rice
• Chilli Crab