Singapore Style Katong Laksa
A rich, coconut-based spicy noodle soup characterized by cut-up thick vermicelli and a heavy infusion of dried shrimp and laksa leaves.
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Ingredients
- 600 grams Thick Rice Vermicelli (cut into short lengths)
- 200 grams Laksa Paste (with dried shrimp and galangal)
- 500 ml Coconut Milk
- 1 liter Chicken or Prawn Stock
- 10 pieces Fried Tofu Puffs (Tau Pok), halved
- 12 pieces Fresh Prawns, deshelled and deveined
- 2 pieces Fish Cakes, sliced
- 1/4 cup Fresh Laksa Leaves (Persicaria odorata), finely chopped
- 2 tablespoons Sambal Chilli(optional)
- 100 grams Blood Cockles (optional)(optional)
Instructions
- 1
Heat 2 tablespoons of oil in a large pot and sauté the laksa paste over medium heat until fragrant and the oil begins to separate.
- 2
Pour in the prawn or chicken stock and bring the mixture to a rolling boil.
- 3
Lower the heat and stir in the coconut milk and tofu puffs, simmering gently for 10 minutes to allow the puffs to soak up the broth.
- 4
Add the prawns and sliced fish cakes to the pot, cooking for 2-3 minutes until the prawns turn pink and opaque.
- 5
Blanch the short-cut rice vermicelli in a separate pot of boiling water for 1-2 minutes, then drain well.
- 6
Divide the noodles into four bowls; since they are cut short, they should be eaten traditionally with only a spoon.
- 7
Ladle the hot laksa gravy and toppings over the noodles, ensuring each bowl gets plenty of tofu puffs and seafood.
- 8
Garnish generously with finely chopped laksa leaves and a dollop of sambal chilli before serving.
Nutrition per Serving
580
Calories
24g
Protein
52g
Carbs
32g
Fat
4g
Fiber
6g
Sugar
1150mg
Sodium
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