Singaporean Laksa with Cockles and Bean Sprouts
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
For the Broth
For the Noodles and Cockles
For the Garnishes
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
Singaporean Laksa with Cockles and Bean Sprouts
Singaporean Laksa with Cockles and Bean Sprouts
Plating & Serving
Arrange noodles and bean sprouts in bowls. Pour over hot broth with cockles. Garnish generously just before serving.