Singapore’s Famous Spicy Shrimp & Noodle Soup!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

prawn

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a budget-friendly protein alternative.

laksa paste

🥗Healthier: homemade spice blend

💰Cheaper: curry paste

Homemade blends can be healthier and cheaper.

hard-boiled eggs

🥗Healthier: poached eggs

💰Cheaper: none

Poached eggs offer a similar texture with less effort.

Bring 4 cups of water to a boil.

Add 1 and 1/2 teaspoons of kosher salt and 2 teaspoons of light brown sugar to the boiling water.

Add 12 large prawn to the pot to make a shrimp broth and cook until they turn pink, then remove and set aside.

In a food processor, blend 2 chopped lemongrass stalks, 5 dried Kashmir chili peppers, 3 oz chopped shallots, dried shrimp, 2 teaspoons turmeric, 2 teaspoons coriander, and 1/2 teaspoon white pepper into a thick paste.

Heat 4 tablespoons of vegetable oil in a heavy-bottom soup pot and add the spice paste, cooking on low heat for 15 minutes.

Add the prawn stock and 3/4 cup of coconut milk to the spice mixture and let it simmer.

Cook thick rice vermicelli noodles in boiling water according to package instructions for 3-4 minutes, then drain.

Add tofu puffs to the broth to soften them up.

Assemble the soup by placing cooked rice vermicelli in a bowl, topping with mung bean sprouts, hard-boiled egg, shrimp, tofu puffs, and ladling the hot broth over everything.

Garnish with Vietnamese coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens