Creamy Singaporean Laksa with Shrimp and Coconut Milk

A rich and flavorful Southeast Asian noodle soup

Dive into the vibrant flavors of Singapore with this creamy laksa, loaded with plump shrimp and aromatic coconut milk.

1 h 10 min
4
Intermediate

Ingredients

For the Laksa Paste

2 tablespoons dried shrimp, soaked and drained

4 shallots, peeled

2 cloves garlic

1 stalk lemongrass, white part only

2 red chilies, deseeded for less heat

1-inch piece galangal or ginger, peeled

For the Laksa Broth

1 tablespoon vegetable oil

4 cups chicken stock

2 cups coconut milk

2 tablespoons fish sauce

1 tablespoon sugar

For the Noodle and Shrimp

250g rice noodles, soaked in warm water for 20 mins

300g shrimp, peeled and deveined

1 tablespoon lime juice

Toppings and Garnishments

Bean sprouts, rinsed

Fresh cilantro leaves

Sliced red chili

Lime wedges

Preparation

Making the Laksa Paste

Combine ingredients

Combine dried shrimp, shallots, garlic, lemongrass, chilies, and galangal in a food processor.

Ensure the galangal is finely minced before blending to avoid a gritty texture.

Blend into a paste

Blend into a smooth paste, adding a little water if needed.

Toast the dried shrimp lightly in a pan for extra depth of flavor.

Set aside

Set aside the paste for the broth.

Preparing the Noodles and Shrimp

Drain the noodles

Drain the soaked noodles and set aside.

Season the shrimp

Season shrimp with lime juice and a pinch of salt.

Marinate

Allow to marinate until ready to use.

Cooking Process

Sauté the Paste

Heat oil in a pot over medium heat and sauté the laksa paste until fragrant.

Medium heat; about 5 minutes.

Simmer the Broth

Add chicken stock, coconut milk, fish sauce, and sugar. Simmer for 20 minutes.

Low heat.

Cook Noodles and Shrimp

Add the shrimp and noodles to the simmering broth in the last 5 minutes.

Plating & Serving

Creamy Singaporean Laksa with Shrimp and Coconut Milk

FaBowlRice

Plating & Serving

Ladle hot laksa into bowls and top with bean sprouts, cilantro, and sliced chili. Serve with lime wedges on the side for squeezing over.

Sauce Pairings

Soy sauce

For those who like a salty kick

Sambal oelek

For a touch of heat

Garnishes & Accompaniments

Fresh cilantro leavesSliced red chilies

Perfect Sides

Roti canai

Cucumber salad with a tangy vinaigrette