Singaporean Spicy Noodle Soup
Laksa is a spicy coconut noodle soup from Singapore and Malaysia. The dish starts with a laksa paste - typically containing lemongrass, galangal, shrimp paste, and chili - stir-fried in oil until intensely fragrant. Coconut milk and shrimp stock are added to build a thick, aromatic broth, which is then seasoned with fish sauce. Shrimp and fried tofu puffs simmer briefly in the broth, providing protein without overcooking. Rice vermicelli is soaked in hot water until pliable and placed in the bowl before the broth is ladled over. Bean sprouts, halved boiled eggs, and a wedge of lime are arranged on top. Store-bought laksa paste works well for convenience, though homemade paste yields a more layered, complex flavor. Full-fat coconut milk is recommended over light versions for the proper creamy body.
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Instructions
- 1
Soak rice vermicelli in hot water for 3~5 minutes.
- 2
Stir-fry laksa paste in a pan until fragrant.
- 3
Add shrimp stock and coconut milk, bring to a boil.
- 4
Add shrimp and tofu puffs, cook 3 minutes, season with fish sauce.
- 5
Place noodles in bowls, ladle soup over, top with bean sprouts, egg, and lime.
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