Singaporean Spicy Noodle Soup
Quick answer
Laksa is a spicy coconut curry noodle soup from Singapore and Malaysia, assembled from a laksa paste of lemongrass, galangal, dried shrimp paste, and chili that is stir-f...
What makes this special
- Lemongrass and dried shrimp paste build the fragrant coconut curry broth for this laksa soup.
- Full-fat coconut milk is required to achieve the proper creamy broth texture
- Longer shrimp stock simmering builds noticeably deeper umami in the broth
Key ingredients
Core cooking flow
- 1 Soak 200 g rice vermicelli in hot water for 3 to 5 minutes, just until flexible but not mushy.
- 2 Warm a little oil in a pot over medium heat, then fry 3 tbsp laksa paste for about 2 minutes.
- 3 Pour in 400 ml shrimp stock gradually, stirring to loosen the paste from the...
Laksa is a spicy coconut curry noodle soup from Singapore and Malaysia, assembled from a laksa paste of lemongrass, galangal, dried shrimp paste, and chili that is stir-fried in oil until deeply fragrant and the raw aroma of the shrimp paste cooks off. Coconut milk and shrimp stock are added to build the thick, aromatic broth that defines the dish, and fish sauce seasons it to a savory depth. Shrimp and fried tofu puffs simmer briefly in the completed broth, long enough to heat through but not so long that the shrimp toughens. Rice vermicelli, softened in hot water until pliable, goes into each bowl, and the broth is ladled over generously. Bean sprouts, halved soft-boiled eggs, and a wedge of lime are arranged on top - the lime is squeezed in at the table to cut the coconut richness with bright acidity. Store-bought laksa paste is a practical shortcut that produces a solid result, but homemade paste, with its layers of fresh lemongrass, galangal, fried shallots, and fermented shrimp, delivers a noticeably more complex and fragrant broth. Full-fat coconut milk is essential - reduced-fat versions thin out the broth and undercut the characteristic creaminess that sets laksa apart. A well-reduced shrimp stock intensifies the umami of the base considerably.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak 200 g rice vermicelli in hot water for 3 to 5 minutes, just until flexible but not mushy.
Drain, rinse briefly with cool water, and hold it ready so the noodles do not keep softening.
- 2Control
Warm a little oil in a pot over medium heat, then fry 3 tbsp laksa paste for about 2 minutes.
Stir constantly until the color deepens and the raw shrimp paste aroma turns fragrant.
- 3Control
Pour in 400 ml shrimp stock gradually, stirring to loosen the paste from the pot, then add 400 ml coconut milk.
Keep the heat at medium and bring only the edges to a gentle simmer.
- 4Control
Once the broth simmers, lower the heat and cook for about 5 minutes to slightly thicken it.
Stir along the bottom so the coconut milk stays smooth and the spice paste does not scorch.
- 5Control
Add 200 g shrimp and 100 g fried tofu puffs, then simmer for only about 3 minutes.
When the shrimp curl and turn pink, season with 1 tbsp fish sauce and taste before adding more saltiness.
- 6Finish
Divide the noodles among bowls and ladle over plenty of hot broth so they warm through.
Top with 80 g bean sprouts, halved boiled eggs, and lime wedges, then serve immediately while the tofu is still hot.
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