Singapore Laksa Recipe (Super Simple)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is more budget-friendly.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, and canned tuna is often cheaper.

Heat 1/4 cup of oil in a saucepan and fry the prawn shells until fragrant, then strain the oil and discard the shells.

Boil a big pot of water and add fresh cooked rice noodles and yellow wheat noodles to soften them.

Cook the prawns in the simmering broth for 3 minutes and set aside.

Add chopped boneless chicken to the broth and cook until tender, then set aside.

Grind dried prawns, shallots, garlic, ginger, and red chili into a fine paste.

Stir fry the fresh spice paste in the reserved fragrant oil until the oil separates, then add the instant laksa spice paste and stir until homogeneous.

Add 2 and 1/2 cups of water or stock and 200 ml of coconut cream, bring to a boil.

Add cut tofu puffs to the simmering curry and season with fish sauce, salt, lime juice, and sugar.

Add fresh greens and simmer until wilted, adjusting seasoning and coconut cream as needed.

Assemble the dish by adding equal amounts of white and yellow noodles to a bowl, topping with seafood and chicken, and covering with curried broth.

Garnish with boiled egg, cilantro, laksa leaves, fried shallots, and bean sprouts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens