- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Serving: For 4 People
Nutrition facts (per portion)
- Calories: 140 kcal
Singapore Curry Laksa Noodle
Laksa is a popular spicy noodle soup in the Peranakan cuisine, which is a combination of Chinese and Malay cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup; either based on rich and spicy curry coconut milk, or based on sour asam (tamarind or gelugur). It can be found in Malaysia, Singapore, Indonesia and Southern Thailand.
Ingredients
- vegetable oil - 50 ml
- chicken stock - 1 litre
- grated palm sugar - 2 tablespoons
- chicken thighs - 450g
- coconut milk - 500 ml
- noodles - 400 g
Instructions
- In a stockpot, heat oil and fry the ground paste until quite toasted and oil starts to ooze from the paste
- Add chicken stock and prawn stock and bring to the boil
- Add bean curd, curry leaves, brown sugar and salt to taste
- Add coconut milk and reduce heat to gently simmer for 20-30 mins (to avoid curdling)
- Using a pestle and mortar or blender, grind garlic, dried prawns and chilli paste
Actually the best laksa I’ve ever had does not have coconut milk just skimmed milk, otherwise there is no coconut.