Singaporean Spicy Noodle Soup

Name: Singaporean Spicy Noodle Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Southeast Asian
Ingredients: Rice vermicelli 200 g; Coconut milk 400 ml; Shrimp stock 400 ml; Shrimp 200 g; Fried tofu puffs 100 g; Bean sprouts 80 g; Laksa paste 3 tbsp; Fish sauce 1 tbsp; Lime 1 piece; Boiled egg 2 piece; Cooking oil A little

Quick answer

Total time: 45 min
Level: Medium
Servings: 2 servings
Ingredients: 11

About this dish

Laksa paste fried until dark, then loosened with shrimp stock and coconut milk, gives this Singapore and Malaysia noodle soup its spicy, creamy broth.

Full-fat coconut milk matters, since its fat sets the body of the soup; light versions come out thin. Hard boiling can split the coconut milk, so it simmers gently with the bottom stirred. Rice vermicelli, shrimp, fried tofu, bean sprouts, boiled egg and lime fill each bowl.

Ingredients

servings

IngredientAmount

Lime1 piece

Boiled egg2 piece

Cooking oilA little

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.