Laksa (Singapore Coconut Curry Noodle Soup)
Laksa is Southeast Asia's beloved coconut curry noodle soup. Laksa paste is fried in oil to release its aroma, then simmered with chicken stock and coconut milk into a rich, creamy broth that's ladled over rice noodles and topped with chicken and bean sprouts. The spicy yet nutty broth is what makes it special.
Ingredients
Main
- Rice noodles200g
- Chicken200g
- Bean sprouts3 cups
- Kaffir lime leavesA little
Broth & Seasoning
- Laksa paste1 pack
- Chicken stock1 cup
- Water3 cups
- Coconut milk300 ml
- Cooking oil2 tbsp
- Fish sauce1 tsp
- SaltA little
Directions
- 1
In an oiled pot, add the laksa paste and stir-fry for at least 5 minutes over gentle heat, until fragrant and without burning.
- 2
Once the paste is well fried, add the bite-sized chicken and stir-fry together.
- 3
When the chicken is seared on the outside and fragrant, pour in the chicken stock and water and bring to a boil.
- 4
Once the broth comes to a boil, lower the heat, add the coconut milk, simmer 7–8 minutes more, then season with fish sauce and salt.
- 5
Meanwhile, cook the rice noodles and drain, and blanch the bean sprouts briefly.
- 6
If you have kaffir lime leaves (or cilantro), add them for extra aroma. You can skip them if unavailable.
- 7
Place the cooked rice noodles in a bowl, ladle over the hot laksa broth, and top with the chicken and bean sprouts to finish.