Singaporean laksa is a spicy noodle soup with a fragrant coconut broth, rice noodles, and toppings such as shrimp, chicken, and tofu puffs. This laksa lemak–style version balances rich coconut milk with a boldly seasoned paste; Singaporean laksa has regional and family variations, so this is one practical take rather than the only version.
Ingredients
- 8 oz (225 g) dried rice vermicelli or medium rice noodles
- 6 dried red chiles (about 12 g), stems removed; use fewer for a milder broth
- 3 medium shallots (about 100 g), peeled and roughly chopped
- 4 garlic cloves (about 15 g), peeled
- 1 thumb-size piece fresh galangal, about 1 oz (30 g), peeled and sliced; use the same amount of ginger if unavailable, knowing it gives a less peppery, citrusy flavor
- 2 stalks lemongrass (about 60 g), tender inner portions thinly sliced
- 3 candlenuts (about 15 g), or 3 macadamia nuts (about 15 g); cashews work too but make the paste slightly sweeter
- 2 tbsp (12 g) dried shrimp, rinsed and drained
- 1 tsp (6 g) belacan, or Malaysian shrimp paste
- 1 tbsp (6 g) ground coriander
- 1 tsp (3 g) ground turmeric
- 2 tbsp (30 ml) neutral oil, such as canola
- 4 cups (950 ml) low-sodium chicken stock
- 2 boneless, skinless chicken thighs, about 12 oz (340 g), cut into bite-size pieces
- 1 can coconut milk, 13.5 oz (400 ml), well shaken
- 4 oz (115 g) tofu puffs, halved; if unavailable, use firm tofu cut into 1-inch (2.5 cm) cubes
- 12 oz (340 g) peeled, deveined raw shrimp, thawed if frozen
- 1 tbsp (15 ml) fish sauce, plus more to taste
- 1 tsp (5 g) sugar, preferably palm sugar or light brown sugar
- 1 cup (15 g) loosely packed laksa leaves, also called Vietnamese coriander, roughly chopped; substitute cilantro and a few mint leaves
- 2 cups (100 g) bean sprouts, rinsed
- 2 scallions (about 30 g), thinly sliced
- 1 lime (about 60 g), cut into wedges
- 1 red chile (about 10 g), thinly sliced, optional for serving
Instructions
- Put the dried chiles in a small heatproof bowl and cover with boiling water. Leave them to soften for 10 minutes while you prepare the other ingredients. Drain, reserving a tablespoon of the soaking water in case the paste needs loosening. Rinse the dried shrimp, slice the lemongrass, and cut the chicken and tofu puffs.
- Make the spice paste. Add the softened chiles, shallots, garlic, galangal, lemongrass, candlenuts, dried shrimp, belacan, coriander, and turmeric to a small food processor or blender. Pulse, scraping down the sides, until it forms a thick, mostly smooth paste. Add a teaspoon or two of the reserved chile water only if the blades need help moving; the paste should not be watery.
- Heat the oil in a large, heavy pot over medium heat. Add the paste and cook for 7 to 8 minutes, stirring often and scraping the bottom so it does not catch. It is ready when it smells fragrant, looks slightly darker, and the oil begins to show around the edges. Keep the heat moderate: browning the shallots or garlic can make the broth taste bitter.
- Pour in the chicken stock and stir well, loosening any paste from the base of the pot. Bring it to a gentle boil, then add the chicken. Reduce the heat to maintain a steady simmer and cook for 10 to 12 minutes, stirring once or twice. Check a thick piece with a food thermometer; the USDA FSIS safe minimum for poultry is 165°F (74°C). If it has not reached that temperature, continue simmering and check again.
- Stir in the coconut milk, tofu puffs, fish sauce, and sugar. Bring the broth back to a gentle simmer, not a hard boil, and cook for 5 minutes so the tofu warms through and takes on some of the soup’s flavor. Taste the broth. Add a little more fish sauce if it needs salt, or a splash of stock if it is too intense. Keep it at a gentle simmer while you cook the noodles and shrimp.
- Prepare the noodles according to their package directions. Rice vermicelli usually needs a brief soak in hot water, while thicker rice noodles may need simmering. Drain when just tender, rinse briefly with cool water to stop them sticking, and divide among four deep bowls. Avoid leaving them soaking in the broth, where they will keep softening.
- Add the shrimp to the simmering soup and cook for about 3 to 4 minutes, turning once, until opaque and curled. For the USDA FSIS safe minimum, check the thickest shrimp with a food thermometer and cook seafood to 145°F (63°C). Turn off the heat as soon as they reach temperature so they stay tender.
- Divide the chicken, shrimp, tofu puffs, and broth among the noodle bowls. Top with bean sprouts, laksa leaves, scallions, and sliced chile if using. Serve immediately with lime wedges for squeezing at the table.
Tips
- Choose the right noodle texture. Thin rice vermicelli is easy to find and lets the broth shine, while wider rice noodles make a more substantial bowl. Check the packet and cook them separately; noodle brands vary, and a minute too long can turn them fragile.
- Keep the paste moving. The spice mixture is thick and contains shallots, garlic, and nuts, which can scorch. Stir frequently over medium heat, lower the burner if it starts sticking, and add a teaspoon of oil if the pot looks dry.
- Adjust heat at the paste stage. Dried chiles vary considerably. For a gentler soup, start with three or four chiles and leave out the fresh chile garnish. You can add sliced chile at the table, but removing heat from the finished pot is difficult.
- Use substitutions thoughtfully. Galangal, laksa leaves, belacan, and candlenuts may take a trip to an Asian grocery store. Ginger, cilantro with a little mint, shrimp paste, and macadamias or cashews are workable substitutes, but each changes the aroma or depth. If using shrimp paste, check its label for shellfish ingredients and avoid it if that is a concern.
Serving Suggestions
Serve laksa as a complete meal in warmed, deep bowls, with the noodles at the bottom and the garnishes on top so everyone can see the different textures. Put extra lime wedges, sliced chile, and bean sprouts on the table. A squeeze of lime brightens the coconut broth, while fresh sprouts add crunch; add them just before eating rather than simmering them until limp.
If you want a larger spread, offer simple cucumber slices or a lightly dressed green salad alongside the soup. Keep the side dishes mild so they do not compete with the chile, shrimp paste, and aromatic broth. Laksa is best served hot soon after assembly, because the noodles continue to absorb liquid as they sit.
Variations
Make it seafood-forward: Leave out the chicken and use seafood stock in place of chicken stock. Add firm fish pieces before the shrimp, allowing enough time for the fish to cook through; fish should reach 145°F (63°C) at its thickest point. You can also add sliced fish cake, a common laksa topping, and warm it in the broth.
Make it vegetarian: Omit the chicken, shrimp, dried shrimp, belacan, and fish sauce. Use vegetable stock, add more tofu or mushrooms, and season with soy sauce and a little salt. This version will not have the same seafood savoriness, but extra fried shallots or a small spoonful of miso can add depth. Check that the noodles and any curry paste or packaged toppings are vegetarian.
Make the broth milder or lighter: Reduce the dried chiles for less heat. For a less rich soup, replace up to half a cup (120 ml) of the coconut milk with stock; the broth will be thinner and less creamy. Avoid replacing all the coconut milk if you want the familiar rounded character of laksa lemak.
Storage and Reheating
For the best texture, store the broth and toppings separately from the noodles. Refrigerate leftovers within 2 hours of cooking, using shallow covered containers, and keep them at 40°F (4°C) or colder. The cooked broth with chicken and shrimp keeps for 3 to 4 days in the refrigerator. Cooked noodles are best within 1 to 2 days because they soften as they sit; fresh herbs and bean sprouts are better used the same day.
Reheat only the amount you plan to eat. Warm the broth and seafood gently in a saucepan, stirring occasionally, until leftovers reach 165°F (74°C); avoid a vigorous boil, which can toughen shrimp and cause the coconut broth to separate. Add a splash of stock or water if the broth has thickened. Reheat noodles separately by briefly dipping them in hot water, then assemble with fresh toppings. Freeze broth without the noodles and fresh garnishes for up to 2 months for best quality; thaw in the refrigerator overnight and reheat to 165°F (74°C).
Frequently Asked Questions
What does laksa taste like?
Laksa is savory, aromatic, and usually spicy, with coconut milk giving this style a creamy finish. Lemongrass, galangal, chiles, dried shrimp, and shrimp paste create a layered flavor that is richer than a plain coconut soup. Lime and fresh herbs add brightness at the end.
Is this the same as curry laksa?
The names overlap, and recipes vary across Singapore and the wider region. This recipe is a coconut-rich laksa lemak style, often described as curry laksa, with a spice paste and coconut broth. Other versions may use different noodles, seafood, garnishes, or a broth without coconut milk.
Can I make the laksa paste ahead?
Yes. Prepare the paste and refrigerate it in a sealed container for up to 2 days, or freeze it in a small portion for up to 2 months. Cook it in oil as directed before adding stock; frying the paste helps release its aroma and removes the raw edge of the aromatics.
Can I use cooked shrimp?
Yes, but add cooked shrimp near the end only long enough to heat through, rather than simmering it for several minutes. Check that reheated leftovers reach 165°F (74°C). Raw shrimp is used in the recipe because it cooks quickly in the broth and contributes flavor as it cooks.
Why did my coconut broth separate?
Coconut milk can separate if it is boiled hard or held at a rolling boil. Keep the pot at a gentle simmer after adding it, and stir occasionally. A slight change in texture does not necessarily mean the soup is spoiled; whisking gently while reheating often brings the broth back together.
What can I use instead of laksa leaves?
Laksa leaves, also called Vietnamese coriander or daun kesum, have a distinctive peppery, citrus-like aroma. If you cannot find them, use cilantro with a few torn mint leaves, added at serving time. The substitute is fresh and herbal, but the soup will not have quite the same characteristic laksa fragrance.
Related
- Singaporean Chili Crab Recipe with Silky, Spicy Sauce
- Singaporean Chicken Recipe: Hainanese Chicken Rice
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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