Singaporean Laksa with Cockles and Bean Sprouts

Name: Singaporean Laksa with Cockles and Bean Sprouts
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Soup
Ingredients: 4 dried red chilies; 2 shallots; 4 cloves garlic; 2 stalks lemongrass; 1 inch piece galangal; 1 inch piece turmeric; 1 tablespoon shrimp paste; 1 tablespoon vegetable oil; Laksa paste; 1 liter chicken stock; 400 ml coconut milk; 2 tablespoons fish sauce; 1 tablespoon sugar; 200 g rice vermicelli noodles; 300 g fresh cockles; 100 g bean sprouts; Fresh cilantro leaves; Lime wedges; Fried shallots

A Spicy, Fragrant Noodle Soup

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.

1 h 30 min
4
Intermediate

Ingredients

For the Laksa Paste

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

For the Broth

1 tablespoon vegetable oil

Laksa paste

prepared above

1 liter chicken stock

400 ml coconut milk

2 tablespoons fish sauce

1 tablespoon sugar

For the Noodles and Cockles

200 g rice vermicelli noodles

300 g fresh cockles

scrubbed clean

100 g bean sprouts

For the Garnishes

Fresh cilantro leaves

Lime wedges

Fried shallots

Preparation

Marinating the Cockles

Clean

Scrub the cockles under cold water to remove any grit.

Soak

Soak them in salt water for 30 minutes.

Rinse

Rinse thoroughly before using.

Preparing the Noodles

Cook Noodles

Cook rice vermicelli noodles according to package instructions.

Drain

Drain and rinse under cold water to stop the cooking.

Set Aside

Set aside until ready to serve.

Preparation Tips

Notes

Ensure cockles are thoroughly cleaned to avoid any grit in your laksa.

Slightly bruising the lemongrass releases more aromatic oils.

Cooking Process

Making the Laksa Paste

Blend all paste ingredients until smooth; add water if necessary to facilitate blending.

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.

Cooking the Cockles

Add cockles to the simmering broth for 5 minutes until they open. Discard any that do not open.

Plating & Serving