📝 About This Recipe
Transport your senses to the bustling hawker centers of Singapore with this iconic, creamy seafood noodle soup. This Katong-style Laksa features a rich, spicy coconut milk gravy infused with dried shrimp and a complex 'rempah' spice paste. It is a masterful balance of fiery chili, aromatic lemongrass, and velvety coconut, making it the ultimate comfort food for seafood lovers.
🥗 Ingredients
The Spice Paste (Rempah)
- 10-12 pieces Dried Chilies (soaked in hot water until soft)
- 8-10 pieces Shallots (peeled and roughly chopped)
- 2 inches Galangal (peeled and sliced)
- 2 stalks Lemongrass (white parts only, sliced)
- 1 inch Turmeric Root (or 1 tsp ground turmeric)
- 4 pieces Candlenuts (or macadamia nuts for richness)
- 3 tablespoons Dried Shrimp (soaked and drained)
- 1 tablespoon Belacan (Shrimp Paste) (toasted)
The Broth & Seafood
- 4 tablespoons Vegetable Oil
- 5 cups Prawn Stock (homemade using prawn shells for best flavor)
- 2 cups Coconut Milk (full-fat for authentic creaminess)
- 1 sprig Laksa Leaf (Persicaria odorata) (also known as Vietnamese Mint)
- 12-16 pieces Large Prawns (peeled and deveined, tails on)
- 2 pieces Fish Cakes (sliced into strips)
- 10 pieces Fried Tofu Puffs (Tau Pok) (halved to soak up the broth)
Noodles & Garnish
- 600 grams Thick Rice Vermicelli (blanched until al dente)
- 2 cups Bean Sprouts (briefly blanched)
- 2 pieces Hard Boiled Eggs (halved)
- 2 tablespoons Sambal Oelek (for extra heat)
- 2 tablespoons Laksa Leaves (finely minced for garnish)
👨🍳 Instructions
-
1
Prepare the 'Rempah' by blending the soaked chilies, shallots, galangal, lemongrass, turmeric, candlenuts, dried shrimp, and belacan into a very smooth paste. Add a splash of oil if needed to help it blend.
-
2
Heat 4 tablespoons of oil in a large heavy-bottomed pot over medium heat. Add the spice paste and sauté for 10-15 minutes, stirring constantly, until the oil separates from the paste (pecah minyak) and it turns a deep, dark red.
-
3
Pour in the prawn stock and bring to a gentle boil. Let it simmer for 15 minutes to allow the spices to fully infuse the liquid.
-
4
Stir in the coconut milk and the whole sprig of laksa leaf. Bring it back to a very gentle simmer; do not let it boil vigorously or the coconut milk may curdle.
-
5
Add the halved tofu puffs (tau pok) to the broth. These act like sponges and need about 5 minutes to soak up the spicy coconut goodness.
-
6
Season the broth with salt and a pinch of sugar to balance the heat. Taste and adjust—it should be savory, creamy, and mildly spicy.
-
7
Add the prawns and sliced fish cakes to the simmering broth. Cook for 2-3 minutes until the prawns are pink and opaque.
-
8
While the seafood cooks, divide the blanched rice vermicelli and bean sprouts into four deep serving bowls.
-
9
Ladle the hot broth over the noodles, ensuring each bowl gets a generous portion of prawns, fish cakes, and tofu puffs.
-
10
Top each bowl with half a hard-boiled egg and a generous sprinkle of finely minced fresh laksa leaves.
-
11
Serve immediately with a side of sambal and a lime wedge for those who want an extra zing.
💡 Chef's Tips
Always use homemade prawn stock by boiling prawn shells and heads for the most authentic, deep seafood umami flavor. Don't rush the 'pecah minyak' stage; frying the spice paste until the oil separates is the secret to a non-gritty, flavorful broth. If you can't find fresh laksa leaves, Vietnamese mint is the closest substitute, though the flavor is unique. Adjust the thickness of the broth by adding more or less coconut milk according to your preference for richness. To keep the noodles from getting soggy, only blanch them right before you are ready to serve.
🍽️ Serving Suggestions
Serve with a side of extra Sambal Belacan for those who crave high heat. A cold glass of Barley Water or iced Calamansi juice perfectly cuts through the richness of the coconut milk. Pair with Otah-Otah (grilled fish cake) for a complete Singaporean feast. Provide a soup spoon and chopsticks; in Singapore, the noodles are often cut short so you can eat the whole dish with just a spoon!