The PERFECT Singapore Chicken Laksa Noodles

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

laksa paste

🥗Healthier: homemade spice blend

💰Cheaper: curry paste

Homemade blends can be fresher and more tailored to taste.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more accessible.

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is plant-based and lower in calories, while canned chicken is budget-friendly.

Add oil to a pot and sear chicken carcass and chicken feet until the surface is no longer pink.

Add an onion (unpeeled) and cloves of garlic to the pot.

Pour in water and bring to a boil, then lower the heat and simmer for about 20 minutes.

Remove the chicken pieces to prevent them from drying out, and continue simmering the carcass and feet for about one hour.

Shred the cooked chicken meat using hands and set aside.

Strain the chicken stock to get a clear broth.

In a blender, combine dried chili paste, red chilies, shallots, garlic, candle nuts, ginger, galangal, turmeric powder, lemongrass, balachan, and dried shrimps soaked in warm water; blend until smooth, adding water if necessary.

In a pot, heat oil and sauté the laksa paste over low heat until fragrant and darker in color, about 10 minutes.

Add coconut milk to the pot and stir to incorporate, bringing it to a boil.

Add the prepared chicken stock to the pot and stir to combine; season with salt and sugar to taste.

Add tofu puffs to the gravy and let it come to a boil.

Boil the rice noodles according to package instructions and add to a bowl.

Pour the laksa gravy over the noodles and top with shredded chicken, hard-boiled eggs, prawns (if using), and blanched bok choy.

Serve with spicy sambal on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens