Soup · Main Course · Asian ·

Singaporean Laksa with Cockles and Bean Sprouts

Name: Singaporean Laksa with Cockles and Bean Sprouts
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Soup
Ingredients: 4 dried red chilies, soaked in warm water; 2 shallots, chopped; 4 cloves garlic, peeled; 2 stalks lemongrass, tender inner sections; 1 inch piece galangal, peeled; 1 inch piece turmeric, peeled; 1 tablespoon shrimp paste; 1 tablespoon vegetable oil; Laksa paste, prepared above; 1 liter chicken stock; 400 ml coconut milk; 2 tablespoons fish sauce; 1 tablespoon sugar; 200 g rice vermicelli noodles; 300 g fresh cockles, scrubbed clean; 100 g bean sprouts; Fresh cilantro leaves; Lime wedges; Fried shallots

Experience the vibrancy and warmth of Singapore with this aromatic laksa, combining tender vermicelli noodles, fresh cockles, and crisp bean sprouts in a rich coconut broth.

4.4(993 reviews)

·By Ethan Brooks·October 11, 2025

Singaporean Laksa with Cockles and Bean Sprouts — Soup served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Laksa Paste

For the Broth

For the Noodles and Cockles

For the Garnishes

Nutrition

Per serving

Calories: 370 kcal
Protein: 13.1 g
Carbs: 29 g
Fat: 23.5 g
Fiber: 1.7 g

Whole recipe

Total

Calories: 1480 kcal
Protein: 52.35 g
Carbs: 116.1 g
Fat: 94.1 g
Fiber: 6.8 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
4 dried red chilies soaked in warm water	15	0.5	4	0	2
2 shallots chopped	16	0.4	3.8	0.1	0.5
4 cloves garlic peeled	18	0.8	4	0.1	0.2
2 stalks lemongrass tender inner sections	20	0.5	5	0.2	0.4
1 inch piece galangal peeled	5	0.1	1	0	0.1
1 inch piece turmeric peeled	8	0.2	1.6	0.2	0.3
1 tablespoon shrimp paste	30	3	2	1	0
1 tablespoon vegetable oil	120	0	0	14	0
Laksa paste prepared above	0	0	0	0	0
1 liter chicken stock	15	2	1	0.5	0
400 ml coconut milk	720	6	14	76	2
2 tablespoons fish sauce	9	1.6	0.5	0	0
1 tablespoon sugar	49	0	12.6	0	0
200 g rice vermicelli noodles	250	4	56	0.4	1
300 g fresh cockles scrubbed clean	150	30	2	1.5	0
100 g bean sprouts	31	3.2	6.6	0.2	1.5
Fresh cilantro leaves	1	0.05	0.1	0	0.1
Lime wedges	3	0.1	1	0	0.3
Fried shallots	20	0.3	2.8	1.2	0.4

These are estimated nutritional values, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Cockles

1
Clean
Scrub the cockles under cold water to remove any grit.
2
Soak
Soak them in salt water for 30 minutes.
3
Rinse
Rinse thoroughly before using.

Preparing the Noodles

1
Cook Noodles
Cook rice vermicelli noodles according to package instructions.
2
Drain
Drain and rinse under cold water to stop the cooking.
3
Set Aside
Set aside until ready to serve.

Preparation Tips

1
Notes
Ensure cockles are thoroughly cleaned to avoid any grit in your laksa.
Tip: Slightly bruising the lemongrass releases more aromatic oils.

How to Make Singaporean Laksa with Cockles and Bean Sprouts

Total time: 2 h · Yields 4 servings

1
Making the Laksa Paste
Blend all paste ingredients until smooth; add water if necessary to facilitate blending.
2
Simmering the Broth
Heat oil in a pot over medium heat. Add laksa paste and sauté until fragrant. Add chicken stock and coconut milk, and bring to a boil, then reduce to simmer.
3
Cooking the Cockles
Add cockles to the simmering broth for 5 minutes until they open. Discard any that do not open.